Chocolate Buttermilk Pie! This old-fashioned treat is made with tangy buttermilk, eggs, cocoa and chocolate. The custard is baked in a flakey crust.
I often keep pie crust in the freezer (I make it when I have sourdough discard to use). So it truly was just a matter of defrosting and rolling the dough and mixing the custard with ingredients from my pantry. Easy peazy. Of course you can use pre-made pie crust to make it even easier.
Scroll through the process photos to see how to make Chocolate Buttermilk Pie:
Tips for making Chocolate Buttermilk Pie:
- I use homemade Flakey Pie Crust. You can use your favorite recipe or pre-made pie dough to line the pan.
- When you pre-bake the pie crust, sometimes slight cracks or holes will open up in the dough. The custard can leak out of weak spots in the crust. Hang on to the dough scraps and use them to fill in any gaps that form while the crust pre-bakes.
- I have made this pie with both pre-baked and unbaked dough. The unbaked dough is fine, but I do find the crust is more crisp when it’s prebaked.
- Use full fat buttermilk if you can find it. Sometimes my market has full fat buttermilk, but often they only have the low fat stuff. If you’re working with low fat buttermilk, use 1/2 cup of heavy cream to replace a 1/2 cup of the buttermilk.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Chocolate Buttermilk Pie
- 1/2 recipe Perfect Pie Crust
- 1 oz semi sweet chocolate (chopped)
- 1 oz unsalted butter
- 8 oz granulated sugar (1 cup)
- 1 1/2 oz cornstarch (1/4 cup)
- 1 oz dutch process cocoa powder (1/4 cup)
- 1/4 teaspoon table salt
- 2 each eggs (large)
- 2 each egg yolks (large)
- 2 teaspoons vanilla extract
- 16 oz buttermilk (2 cups, preferably full fat)
- Roll the pie dough and line a 9" pie plate. Save the dough trimmings. Chill the dough while you preheat the oven to 350°F.1/2 recipe Perfect Pie Crust
- Line the unbaked crust with foil and fill with beans, pie weights or granulated sugar. Bake until the crust is light blond color and there's no raw dough on the bottom, about 20 minutes. Reduce the oven to 300°F.
- Remove the foil with the pie weights. If any cracks or gaps have formed in the crust, use the dough trimming to fill in those gaps. This will prevent the custard from leaking out as the pie bakes.
- In a small microwave proof bowl, melt the chocolate with the butter. Set aside.1 oz semi sweet chocolate, 1 oz unsalted butter
- Whisk together the sugar, corn starch, cocoa and salt. Add the eggs and yolks and whisk until smooth. Whisk in the buttermilk and vanilla. Then whisk in the melted chocolate/butter.8 oz granulated sugar, 1 1/2 oz cornstarch, 1 oz dutch process cocoa powder, 1/4 teaspoon table salt, 2 each eggs, 2 each egg yolks, 2 teaspoons vanilla extract, 16 oz buttermilk
- Pour the custard into the crust. Bake until the custard is set, about 40 minutes.
- Enjoy slightly warm, room temperature or chilled. Any leftovers should be refrigerated.
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