Chocolate buttermilk pie

I’ve been cooking and baking a long time, and I’d learned many old fashioned recipes along the way.  Somehow though, I had managed to miss being exposed to buttermilk pies along the way.  Having seen a recipe for one, I had to try it, and since then, I’ve been “playing” with the recipes.  I’m not really a custard pie fan (unless it’s rhubarb custard, that is) but buttermilk pies are  a different case entirely.

I really like that tangy flavor that the buttermilk adds.  I like that this type of custard doesn’t taste “eggy” too.   I’d tried many variations I found online, and then started getting creative along the way.  I discovered that while fat-free buttermilk works just fine, if you want a truly rich flavored buttermilk pie, the “whole milk” type is the one you will reach for.

The one thing I hadn’t discovered was a chocolate buttermilk pie, and since my husband is a die-hard chocoholic…I had to have one.  I also wanted one that actually FIT in a cheap, 8″ shallow foil pie pan, whether the crust is homemade, frozen, or refrigerated.  Soooo…here’s my recipe.

For the fans of traditional custard, this may be a disappointment.  This chocolate buttermilk pie is dense, really dense…and more like fudge than traditional custard, even though it isn’t as sweet as the candy.  It is very chocolate-y, and goes well with coffee.  It is also prone to cracking, but this can be easily disguised by topping it with some miniature marshmallows and putting it under the broiler for a few minutes to just barely brown the marshmallows.

Chocolate Buttermilk Pie

  • 2 eggs
  • 5 tbsp. butter
  • 2 tbsp. flour
  • 3 tbsp. cocoa
  • 1 c. sugar (scant–not quite a full cup!)
  • 2/3 c. full fat buttermilk
  • 1 tsp. vanilla
  • 1/2 c. dark chocolate chips (optional)
  • 1 unbaked 8″ pie shell

Beat eggs with mixer until fluffy.  Add butter, cocoa, flour, and sugar.  Beat until smooth.  Add buttermilk and vanilla, beating again until smooth and well incorporated.  Stir in chocolate chips.  Pour into pie shell.

Bake at 350 degrees F. for about 30-40 minutes or until knife inserted in center comes out clean.  Cool on wire rack before serving.  Refrigerate to store up to 3 days.  (if it lasts that long!)

**To disguise the nearly inevitable cracks in the pie, miniature marshmallows can be spread over to the top immediately after baking, and place the pie for about 2-4 minutes under the broiler, watching carefully, just until the marshmallows start to brown.  Remove and cool on wire rack.  It’s sort of like “hot chocolate pie” when it is done this way!

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
This entry was posted in Desserts, Easy, Pies, Potlucks & church suppers, Recipes and tagged , , . Bookmark the permalink.

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