Mix the cream cheese and butter in a medium bowl with a hand held mixer on low speed. Add the remaining crust ingredients and mix just until the dough clumps together. (The dough may look crumbly, but will hold together when pressed.)

Gather the dough into a thick disk, wrap it in plastic wrap and refrigerate it for at least 1 hour. If the dough is refrigerated longer than 1 hour and becomes firm, let it stand at room temperature for 10 minutes before rolling it out.

On a lightly floured surface, roll out the dough into a 1/8 inch thick circle. Fold the circle in half and place it in a 9 inch pie plate. Unfold the dough and fit it into the pie plate. Fold the edges of the dough over the edge of the pan and flute the edges. Freeze for 15 minutes.

Position a rack in the centre of the oven and preheat the oven to 400°F.

Place the pan on a baking sheet. Line the pan with aluminum foil and fill with pastry weights or raw rice. Bake until the dough looks set, about 12 minutes. Remove from the oven and lift off the foil with the weights.

Lightly beat the egg white until frothy. Brush some of the white on the bottom and sides of the pie crust. Bake until the brushed area looks dry, about 3 minutes.

Whisk the 3 whole eggs with the egg yolk, half-and-half, sugar and vanilla. Pour the mixture into the pie shell and sprinkle with the nutmeg.

Bake for 10 minutes at 400°F. Reduce the heat to 325°F and continue baking until a knife inserted 1 inch from the center comes out clean, about 35-45 minutes. Transfer the pie to a wire rack and let it cool completely before serving.