Cream Pie

1/2 cup Sugar
2 cup Cream
1/2 cup Brown sugar
1 uncooked Pie shell
1/2 cup Flour
1/2 tsp. Nutmeg
1/8 tsp. Salt

In small bowl, mix sugars, flour and salt. Gradually stir in heavy cream, beating well. Place in a warmed and oil 1O-inch Dutch oven, as a bottom crust. Pour the mixture into the crust. Sprinkle the nutmeg on top. Heat Dutch oven lid and place on oven. Bake 20-25 minutes with 9 or 10 coals underneath in your APS 2000 or Volcano.
When using briquettes only, 9 on the bottom and 15 on top.
When using your oven, 375 for 25 to 30 minutes. The smell will tell you when it's done.
Center of pie will be slightly runny when done.

VARIATIONS FOR SUGAR CREAM PIES

Coconut Cream Pie: Stir 1/2 cup shredded coconut into cream filling. Cover with 1/2-cup coconut.

Raspberry Cream Pie: Lightly stir 1-cup raspberries into cream filling just before turning into shell. Serve with whipped cream or Ice cream.

Meringue Topping: In medium bowl, beat 3 egg whites and - teaspoon cream of tartar until soft peaks form. Gradually add 1/2 tablespoons sugar; Continue beating until stiff peaks form. Can be baked on top of cream filling.