Chocolate Buttermilk Pie

Desserts | Baking | Eggs & Dairy

SERVES 8 - START TO FINISH: 45 minutes bake and 15 minutes cooling time
Recipe Scoop Chocolate Buttermilk Pie

Cooking Notes

* Cook’s Note: You may use 1 cup whole milk plus 1 teaspoon white vinegar as a buttermilk substitute.

Chocolate Buttermilk Pie

1 (9-inch) deep dish piecrust dough
1 and 1/2 sticks butter (12 tablespoons)
1/3 cup cocoa powder
1 -1/2 cups sugar
1 cup buttermilk
2 tablespoons all purpose flour
4 large whole eggs
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Ice cream for serving, if desired


1. Preheat oven to 350 degrees. Place the piecrust in a deep dish glass or ceramic pie plate. Crimp or trim the edges in a decorative fashion. Set aside.
2. In a medium saucepan, melt butter over low heat. Add cocoa and sugar and stir constantly until well blended about 2 minutes. Set aside.
3. In the large bowl whisk the eggs until light and frothy. Add the flour and buttermilk and whisk until well combined. Slow add the chocolate mixture while continuing to stir. Whisk very well- otherwise pie will separate upon baking. Add vanilla and salt, stir to incorporate.
4. Pour filling into piecrust. Bake for 45 minutes. Edges of pie will be slightly crusty and center will still jiggle slightly. Remove to a wire rack and cool until just warm. Serve warm with vanilla ice cream, if desired.

Chocolate Buttermilk Pie

Approximate Values Per Serving (1/8th pie without ice cream):  329 calories , 21.4 g fat (12.5 g saturated), 141 mg cholesterol, 5 g protein, 31 g carbohydrates, 1 g dietary fiber, 212 mg sodium

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