Preheat your oven to 450 degrees. This initial high temperature will help the crust set perfectly. Grab your pie crust and fit it into a 9-inch pie plate. Make sure to flute the edges for that classic look.
Now, it’s time to blind bake the crust. Place a layer of parchment paper or heavy-duty foil in the pie crust and fill it with pie weights or dried beans. This helps prevent the crust from puffing up while baking. Bake it for about 8 minutes.
After 8 minutes, carefully remove the pie weights and parchment. Bake for another 5 to 7 minutes, until the crust is light brown. Keep an eye on it to avoid burning.
Once baked, let the crust cool on the counter while you work on the filling. This is a good time to reduce the oven temperature to 375 degrees.
In a medium saucepan, combine granulated sugar and cornstarch. Whisk them together to ensure they’re evenly mixed. This step is crucial for a smooth filling.
Next, whisk in whole milk until the mixture is smooth. Place the saucepan over medium heat.
Bring the mixture to a boil, stirring continuously to prevent sticking. Once boiling, reduce to a simmer for about 2 minutes. You'll notice it thickening beautifully as you stir.
Remove the saucepan from the heat and add butter, ground nutmeg, and ground cinnamon. Stir until the butter is melted and the mixture is perfectly combined.
Pour the creamy filling into your cooled pie crust. Be sure to sprinkle a little extra cinnamon on top for added flavor and visual appeal.
Place the pie on a baking sheet in case of overflow and bake at 375 degrees for 15 to 20 minutes. The pie will still be a bit jiggly, but don’t worry; it will firm up as it cools.
Once baked, let the pie cool on the counter for about 20 minutes, then refrigerate it until completely chilled. This allows the flavors to meld and the filling to set.
