Preheat the Oven: Preheat the oven to 425 degrees F.

Prepare the Pie Dough: Dust a rolling pin with flour and roll out the pie dough so that it's about 3 inches larger than your pie plate. Trim the edges to make it round, if necessary. Gently roll the dough onto the rolling pin and transfer it to the pie plate. Press it in to fit, tuck the loose pieces under, and crimp the edges. Place in the freezer for at least 15 minutes.

Prepare the Pie Crust: Crack the eggs into a medium bowl. Remove the pie crust from the freezer, brush it with egg whites to create a barrier and prevent sogginess. Bake the crust for 10 minutes, then let it cool.

Lower Oven Temperature: Lower the oven temperature to 325 degrees F.

Make the Custard: Add sugar, salt, vanilla extract, heavy cream, milk, and nutmeg to the eggs. Whisk together until well combined, avoiding too much air.

Bake the Pie: Place the pie plate on a foil-lined sheet pan. Pour the mixture into the cooled crust. Bake for about 1 hour or until the edges are set but the center is slightly wobbly.

Cool and Serve: Allow the pie to cool to room temperature, then refrigerate until ready to serve. Serve chilled, topped with whipped cream and more grated nutmeg, if desired.