This classic Southern pie leans on tangy buttermilk and a touch of nutmeg to build a custardy filling that bakes up smooth, jiggly-set, and just barely golden at the edges. Eggs whisked to a silky base give the filling its structure, while a flaky, crimped crust holds everything together for that signature slice-clean texture. The nutmeg adds warmth without overpowering the tang, and the slow bake means the center stays tender while the edges puff and set just right. Once it's cooled and firmly set, you get that dreamy, custard-meets-pie texture in every bite. It's a solid choice to keep in your added sugar–conscious baking rotation, especially when you want something nostalgic without the fuss of a fussy dessert.
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Preheat the oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and place it in the refrigerator while you prepare the filling.
In a large mixing bowl, whisk the eggs until smooth and uniform in color, about 30 seconds.
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