Total Time:90 min, plus 15 min for freezing pie crust
1 pie shell, unbaked
4 tablespoons unsalted butter
1/3 cup flour
1 cup whole milk
1 cup heavy cream
1 cup sugar
1 teaspoon pure vanilla extract
Ground nutmeg, for garnish
Press unbaked pie crust into pie pan. Freeze 15 minutes. Fill crust with dried beans or pie weights.
Preheat oven with rack in middle position to 375 degrees F.
Bake until edges turn just golden, about 25 minutes. Carefully remove pie weights. Return to oven and cook until golden brown, about 15 more minutes. Transfer to a wire rack, and allow to cool.
In a medium saucepan over low heat, melt butter. Add flour. Increase heat to medium. Cook while whisking, about 2 minutes. Continue whisking while combining milk, cream, sugar and vanilla. Bring mixture to a boil, then reduce to medium-low heat. Simmer until the mixture thickens, about 5 minutes.
Pour the mixture into the cooled crust. Bake until the filling is set but slightly jiggly when tapped, about 25 minutes.
Allow pie to cool completely on a wire rack. Sprinkle with ground nutmeg before serving.
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