Preheat the oven to 375°F. Place pie crust on a baking sheet. Dock the crust using a fork. Line with parchment or foil and adding beans or pie weights. Parbake for 8 minutes. Remove weights and set aside to cool slightly. Lower oven temp to 325°F.
In a mixing bowl, whisk together 1 3/4 cup half and half, sugar, eggs, vanilla, salt and nutmeg.
In a separate bowl, whisk 1/4 cup cornstarch and 1/4 cup half and half until smooth. Gradually whisk into the custard until fully blended.
Pour into pie shell. Dust top with additional nutmeg.
Bake for 30 minutes, then check top and edges for over browning. Lay a piece of foil on top, if needed.
Continue to bake another 20-30 minutes or until the center is set but, still jiggles when gently shaken.
Cool to room temperature on a cooling rack, then chill overnight before cutting.
Serve with a dollop of whipped cream, if desired. Store leftovers chilled.