Hot Buttered Rum Buttermilk Pie

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.

subheading: CRUST:

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)

subheading: FILLING AND ASSEMBLY:

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)

Directions at bonappetit.com

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