Silky and gently spiced, this custard pie leans on whole milk and cream warmed just until steaming, then whisked into eggs and egg yolks for a filling that bakes up smooth and wobbly-set in the center. A blind-baked gluten free crust gives it a crisp, pale-golden base that holds its shape under that rich, delicate custard, and a dusting of freshly grated nutmeg on top adds warmth with every slice. The strain-through-a-sieve step is what makes the texture so clean and pourable, and the low, slow bake at 325°F keeps the custard from curdling or weeping. Chilled until fully set, it slices into neat, creamy wedges that taste like a classic diner-style custard pie. It's a solid pick for an added sugar–free dessert table, since the flavor here comes from vanilla, nutmeg, and real dairy richness rather than anything overly sweet or gimmicky.
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Preheat the oven to 375°F (190°C). Press the gluten free pie crust into a 9-inch pie dish, crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, until the edges are set and just beginning to color. Remove the weights and parchment and bake for another 5 minutes, until the bottom looks dry and pale golden. Remove from the oven and reduce the temperature to 325°F (165°C).
Combine the whole milk and heavy cream in a small saucepan over medium heat and warm until steaming and small bubbles appear around the edges, about 4–5 minutes. Do not let the mixture boil. Remove from the heat.
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