Caramel Sugar Cream Pie

1 (9-inch) 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 extract. Whisk mixture until caramels and butter are
melted. Pour filling into baked pie crust. Sprinkle with nutmeg.

Bake at 350 degrees F for 12-15 minutes.