Name: Hot Buttered Rum Buttermilk Pie
Total time: 3 hours (plus 2 hours for chilling)
Yield: 6–8 servings
Ingredients: 1⅔ cups (208 g) all-purpose flour; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ¼ tsp. baking powder; 2 oz. chilled cream cheese, cut into 1" pieces; 10 Tbsp. chilled unsalted butter, sliced ½" thick; Rice flour or all-purpose flour (for surface); ½ cup (1 stick) unsalted butter; ⅔ cup (133 g) dark brown sugar; 2 Tbsp. all-purpose flour; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. ground cinnamon; ¼ tsp. freshly grated nutmeg; ¼ tsp. ground allspice; 3 large eggs; 1 cup well-shaken buttermilk; 2 Tbsp. dark rum; 1 tsp. vanilla extract; Powdered sugar (for serving)

Butter Milk pie on a plate with slice cut to the side

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Beth Pakradooni

Picture a slice of tangy, creamy buttermilk pie, sitting pretty next to a mug of hot buttered rum. Now picture those two favorites joining forces and morphing into a whole new dessert. It’s festive to a fault: The custard is spiced with cinnamon, nutmeg, and allspice and is cheerfully tipsy with dark rum. You can serve it warm or at room temperature, but it’s particularly good when cold.

What you’ll need

9"-Diameter Deep Pie Dish
$18 At Amazon
French Rolling Pin
$29 At Amazon
Food Processor
$70 At Amazon
Plastic Wrap
$15 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
French Wire Whisk
$20 At Amazon
Medium Saucepan
$40 $36 At Amazon

Recipe notes

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Recipe notes

Recipes From Bon Appétit’s Thanksgiving 2023 Issue