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- Level: Easy
- Total: 2 hr 40 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 450
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 102 mg
- Sodium
- 317 mg
- Level: Easy
- Total: 2 hr 40 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 1 hr 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 450
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 1 g
- Sugar
- 52 g
- Protein
- 7 g
- Cholesterol
- 102 mg
- Sodium
- 317 mg
Ingredients
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.
