1. Preheat your oven to 375°F (190°C) and place a rack in the lower-middle position. Set your unbaked pie crust into a 9-inch pie dish, crimp the edges, and chill while you prepare the filling.

2. Line the chilled crust with parchment and add pie weights or dried beans. Blind-bake for 12–15 minutes, until the edges are lightly golden.

3. Remove the weights and parchment, prick the base lightly with a fork, and bake another 5–7 minutes until the bottom looks dry but not brown. Reduce the oven temperature to 325°F (165°C).

4. In a medium bowl, whisk the eggs and egg yolks just until combined and smooth, avoiding too much air.

5. Add the granulated sugar, brown sugar, salt, cinnamon, and nutmeg to the eggs and whisk until no streaks remain and the mixture looks smooth.

6. Gently warm the milk and cream in a saucepan or microwave-safe jug until just lukewarm, then slowly whisk into the egg mixture, stirring constantly.

7. Stir in the vanilla extract and melted butter until fully combined. Strain the custard through a fine mesh sieve if you want an ultra-smooth texture.

8. Place the par-baked crust on a baking sheet and carefully pour in the custard, filling nearly to the top without overflowing.

9. Bake at 325°F (165°C) for 35–45 minutes, until the edges are set and the center has a gentle wobble.

10. If the edges brown too quickly, loosely shield them with foil while the pie finishes baking.

11. Cool the pie on a wire rack for at least 2 hours, allowing the custard to finish setting.

12. Serve slightly warm or at cool room temperature, topped with whipped cream and a light dusting of cinnamon.

13. Slice with a sharp knife, wiping the blade between cuts for neat slices.