Creamy Caramel Custard Pie

• Pre-heat the oven to 350° F.

Crust:

• Mix together 2 cups flour, 2 teaspoons cane sugar, and salt.
• In a separate bowl (or glass measuring cup), whisk together the oil and milk.
• Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.
• Press the dough evenly into an un-greased 9-inch pie plate, covering the bottom and the sides. If you want to crimp the edges, go right ahead.
• In a small mixing bowl, mix the brown sugar, 1/4 cup cane sugar, and 2 teaspoons flour together.
• Then lightly press the brown sugar mixture into the crust, pressing into the bottom and sides. You may have a little bit left over.

Custard Pie Filling:

• • In a large mixing bowl, mix together the eggs, vanilla, caramel extract, milk, sugar, and salt. Don’t let the mixture become too frothy; just make sure it’s blended well.
  • Pour the egg mixture into your pie crust.
  • Sprinkle the top of the pie with the ground nutmeg.

• Bake at 350° F for about 45 minutes to 1 hour. You may want to use a pie shield to keep the edges of your pie from burning. When a knife inserted in the center comes out clean, the pie should be done.
• Remove the pie from the oven, and let it cool on a wire rack; it may sink just a bit.
• Store the pie in the refrigerator, and you may even want to chill overnight before serving. Serve alone or with whipped cream and fresh fruit.