Big Mama’s Caramel Sugar Cream Pie
1 (9") baked pie crust
3/4 cup sugar
4 tablespoons cornstarch
2 cups whipping cream
10 caramel candy pieces
6 tablespoons butter, cut into large pieces
1/2 teaspoon vanilla extract
3/4 teaspoon nutmeg
Sift sugar and cornstarch together in a heavy saucepan. Gradually stir in
cream. Whisk to blend mixture. Cook over medium heat, stirring constantly,
until mixture thickens. Remove from heat and add caramel candy, butter and
vanilla. Whisk mixture until caramels and butter are melted.
Pour filling into baked pie crust. Sprinkle with nutmeg.
Bake at 350 degrees for 12-15 minutes.
From: “Big Mama’s Back in the Kitchen”