1 c. sugar
1/4 c. plus 1 1/2 tsp. all-purpose flour
1 c. whipping cream
1/2 c. light cream
3/4 tsp. vanilla
Ground nutmeg

In a mixer bowl, stir together the sugar and the flour. Add the whipping cream, light cream, vanilla, and 1/8 teaspoon salt. Beat with mixer about 6 minutes, or until fluffy and thickened. Cover and let stand for 1 hour in the refrigerator. Pour filling into unbaked shell. Sprinkle with nutmeg. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and bake for about 20 minutes more, or until filling doesn't jiggle or a knife inserted near the center comes out clean. Cool; store, covered, in the refrigerator. Makes 1 pie.

Note: Because of the shallow, rich filling in this pie, you can crimp your pie shell lower than you would a regular pie, so the crust is even with the top of the pie plate.