Photo: Chocolate Buttermilk Pie Recipe
Ingredients
- 1 1/2 cups chocolate chips
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 6 eggs
- 1 cup buttermilk
- 1 1/2 tablespoons vanilla extract
- 1 pre-made store-bought (9-inch) deep dish pie crust
- Pre-made whipped cream, for garnish
Directions
Preheat oven to 325 degrees F. Position a rack in the center of the oven.
Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.
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By BBMerc528
VA Beach
on March 17, 2013
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This pie was a huge hit with my overly picky kids who did nothing but smack praises of it's goodness the entire time they were eating it. Everyone loves this pie. To change it up I add flavored liquors and extracts depending on the occasion. Watch your bake times. if it is still a little soft in the middle, leaving it in a few more minutes is fine. No extra when I used a deep pie dish but when I do I just pour it into a crock and cook it with the pie. Problem solved.
By ljwaldron_5113271
Sun City, AZ
on July 21, 2012
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This was good, but not the recipe featured on her program. There wasn't flour in that one, and it turned out like the photo which is the one from her show. I want that one! This one is basically a brownie in a crust. I can do that from a box!
By smilnhyg1993
on November 24, 2011
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i baked this pie this week and it turned out well. followed the tips to have the buttermilk and eggs at room temp, no problem with seizing. i used an mixer thw whole time so everything would mix well. used homemade pie crust and prebaked it a little before adding filling. recipe will make two pies: two 8 in or 2 9in but one will be thinner. watch the time. mine didn't take the whole recommended time to cook, and i overcooked it slightly. it's hard to test it when that top is looking so nice with it's pretty crust, but do. if you want it fudgy, don't leave it in there the whole time. the pie will rise a lttle while baking and then fall some. because i left it in too long, i had some cracks in the top. served with whipped cream, cold. very good without being too rich. may make again.
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