Buttermilk is a baker’s secret—add it to just about anything for a moist, tender, tangy result. Now imagine how creamy and delicious it would be in a pie.
WHY THIS RECIPE WORKS
UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in July of 2021. To put the tang back in this Southern dessert, we nearly doubled the amount of b...