What a beautifully written piece! I thought I knew my way around Southern pies, but this one is completely new to me. The combination of sweet tea and buttermilk sounds really intriguing.

I especially appreciate the connection to “desperation pies.” Those recipes have always said much about Southern cooking to me, people making something memorable out of what was available. It’s a reminder of the ingenuity behind some of our most enduring recipes.

And now, of course, I must make one myself! A custard pie with a hint of tea and citrus sounds just right for spring. Thank you for sharing this slice of history.