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Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.

• All-purpose flour, for surface
• Sweet Pastry Dough for Custard Pie
• 1 vanilla bean, halved lengthwise
• 2 cups heavy cream
• 2 cups whole milk
• 12 large egg yolks, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons arrowroot
• 1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
• Confectioners' sugar, for dusting

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