Paula Ramsey

Hi, everyone. I'm new to the forum. I recently took a couple of cracks at a butter milk pie recipe I found on Facebook (my first pie, by the way). The first try, the butter soaked into the crust, which came out overcooked and chewy. The second time, I brushed the crust with egg and par-baked it, then covered the edge with foil, and it came out nice, but still very greasy. What butter would have soaked into the crust instead ran out of the pan (thankfully I put foil underneath). My question is: would simply cutting the butter ruin the chemistry of the filling? How would you suggest cutting the grease factor, or should I just ditch the recipe and start another? https://www.facebook.com/photo.php?fbid=503232219755500&set=a.429072813838108.1073741828.426224840789572&type=1&relevant_count=1 BUTTERMILK PIE: 1/2c buttermilk 1 3/4c sugar 2 large eggs 3tbsp flour pinch of salt 1 stick butter 1tsp vanilla nutmeg Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.