1 (9 inch) deep dish pie crust
1 (12 ounce) package heavy cream
2 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
1/2 teaspoon salt
1 (12 ounce) container frozen whipped topping, thawed
1 (10.5 ounce) can sweetened condensed milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
3 tablespoons distilled white vinegar
1 tablespoon lemon juice
1/2 teaspoon baking soda
1/2 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan over medium heat, blend 1/2 cup of the cream with the sugar, then beat in the cinnamon and nutmeg.
In a medium bowl, whisk together the water and salt. Stir in the cream mixture. Heat until smooth. Add the remaining 1/2 cup of cream, one tablespoon at a time, and whisk until all the ingredients are thoroughly combined. When the mixture reaches a consistency of cream, remove from the heat and pour in the remaining cream.
In a medium bowl, whisk together the buttermilk and sugar until all of the ingredients are smooth. Stir in the cinnamon and vinegar. Stir in the buttermilk mixture, then pour into pastry shell.
Bake in a preheated oven for 20 minutes, or until a wooden toothpick inserted into the center comes out clean.
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