Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Refrigerate while you make the filling.

Bring the milk to a boil and then let it cool for 10 minutes.

In a bowl, whisk the sugar, eggs, vanilla, and salt. Whisk in the cooled milk.

Pour the filling into the crust and generously sprinkle/grate over nutmeg.

Bake for 40-50 minutes, until just the middle slightly jiggles when moved.

Let cool on a wire rack, then cover and store in the refrigerator for up to 2 days.