Custard Pie

Ingredients:

1	cup sugar
6	tablespoons butter, room temperature
¼	cup tapioca flour
½	teaspoon salt
4	large eggs
1	teaspoon vanilla extract
2	cups milk
¼	cup heavy cream
9-	inch deep-dish pie shell

Preheat oven to 375° F. Cream together sugar and butter until fluffy. Whip in two eggs, tapioca flour, and salt. Scrape down the sides of the bowl. Beat in the remaining eggs and vanilla. Stir in milk and heavy cream until smooth. Pour custard into pie shell. (Pour any excess into a ramekin and bake with the pie.) Optionally dust with cinnamon or nutmeg. Bake for 15 minutes at 375° F, reduce heat to 325° F, and bake about 40 more minutes until just slightly jiggly. Let cool completely, then refrigerate. Serve chilled.