Cookies, miso and milk make a pie for all seasons

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The Recipe Box
Biscoff cookie crumbs are perfect ingredients for a scrumptious crust
By Simon Daly
Contributing writer
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These recipes have endured because they not only provided workarounds to unavailable ingredients, but they ended up, in most cases, as good as the dishes they were meant to mimic.One such recipe is buttermilk pie, a version of a custard pie that was developed in America during World War II, when cream was scarce or unaffordable.Buttermilk is traditionally made by culturing milk with Lactococcus lactis, a bacteria that converts lactose into lactic acid and thickens the milk, turning it into a replacement for cream
Buttermilk offers a subtle tartness that straight custard lacks
The resulting pie also has a denser mouthfeel and holds up better at room temperature.

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