Beat the eggs with the sugar until combined. Try not to beat too much air into the mixture. Add salt and vanilla and blend.
Combine alcohol, milk, cream and nutmeg to make a quick eggnog. Stir eggnog mixture into egg/sugar mixture and set aside.
Roll out pie dough and form it into a 9” pie pan.
Pour mixture into prepared pie crust. Bake at 450°F for 15 minutes. Then turn the oven down to 325°F and bake until the custard is set, about 20-30 minutes.
Let cool completely at room temperature. Then either serve immediately or store in the refrigerator.
Garnish with a dollop of whipped cream and some freshly grated nutmeg, if desired.