The recipe is not correct - agree with reviewer regarding over-baking of the pie crust, 425 for 25 minutes resulted in a dark brown crust burned in spots, I also did not proceed with the second 10 minutes. Agree also that there is too much nutmeg - odd taste. Custard wound up overcooked on top and drippy underneath. Threw it out and will not make again. Will attempt the crust again though, for a different pie, it had a nice taste and was thin and flaky (in the spots where it wasn't burnt!)
I learned about Buttermilk pie when I lived in Mississippi. I'd never had one before but became a total believer. This recipe is a nice variation with the nutmeg and touch of rum. I will absolutely make this again but a bit lighter on the nutmeg - likely one-half teaspoon less.
I made this last year and will make it again this year. It was great. I used a store bought pie crust as I don't have the patience to make my own crust. I would highly recommend this recipe.
This recipe is awful. The 2 tsp. of fresh nutmeg was overpowering, and did not give the taste of eggnog--just too much spice. The five friends I served it to agreed that the measurement had to be a mistake. Also, the baking time is inaccurate--even taking into consideration the difference in ovens. I prebaked the pie shell at 425 for 25 minutes and the edge was so brown that I eliminated the second 10 minutes. Since it needed to bake an additional 55 minutes with the custard, I covered the edges so it wouldn't be completely overdone, but it still needed additional time to bake the custard thoroughly. I would never make it again.