• Make the pie crust dough according to the recipe instructions, through and including blind baking the crust.
• Allow the blind baked crust to cool briefly while you make the filling.

Make the custard filling.

• In a medium-size heavy-bottom saucepan, place the milk, sugar, flour blend and salt, and whisk to combine well. Have the egg yolks set beside the stove in a deep, medium-size bowl. Bring the milk mixture to a simmer over medium heat, whisking occasionally. Slowly drip the hot milk mixture down the side of the bowl with the egg yolks, whisking constantly. This tempers the eggs (brings them up to a higher temperature gradually) so they do not scramble.
• Return the entire mixture to the saucepan, and cook over medium heat, whisking constantly, until the custard thickens (about 2 minutes). Stir in the vanilla. If there are any lumps at all in the custard, smooth it out in a blender (I always have lumps – and I’ve tried it every which way – so I always blend the custard).

Assemble and bake the pie.

• Pour the smooth custard filling into the blind-baked pie crust. Tap the pie flat on the counter to burst any air bubbles in the custard. Sprinkle the top of the custard filling evenly with coarse sugar and freshly grated nutmeg.
• Place the pie on a baking sheet and in the center of the preheated oven. Lower the heat to 325°F, and bake, undisturbed, for about 45 minutes or until the pie jiggles slightly when shaken from side to side and/or a knife inserted in the center comes out clean. The jiggle should be a structured one (like Jello), not a loose one. The filling will bubble and puff as it bakes, but settle as it cools.
• Remove the pie from the oven and allow it to cool to room temperature before placing in the refrigerator to chill until firm (at least 2 hours and up to overnight). Slice and serve chilled.