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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
1 (9-inch) prepared refrigerated pie crust or frozen prepared pie crust
1 1/2 sticks butter (12 tablespoons)
1/3 cup cocoa powder
1 1/2 cups sugar
4 large whole eggs
2 tablespoons flour
1 cup buttermilk (see note)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Vanilla ice cream for serving, if desired
Prepare crust according to package directions for a baked pie.
Leave the oven at 350 F.
Melt butter over low heat. Add cocoa powder and sugar and stir constantly until well-blended, about 2 minutes. Set aside.
In a large bowl, whisk the eggs until light and frothy. Add the flour and buttermilk and stir until well-combined. Slowly add the chocolate mixture while continuing to stir. Add vanilla and salt.
Pour filling into prepared crust. Bake for 45 minutes. Edges of pie will be slightly crusty, and center will still jiggle a little.
Serve warm with vanilla ice cream, if desired. Pie can also be refrigerated for up to one day before serving. Serve chilled or warm in a 200-F oven just until heated through, then serve. Makes 8 servings
Note: You may use 1 cup whole milk plus 1 teaspoon white vinegar as a buttermilk substitute. Let mixture stand for at least 5 minutes before using.
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CHOCOLATE BUTTERMILK PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
1 (9-inch) prepared refrigerated pie crust or frozen prepared pie crust
1 1/2 sticks butter (12 tablespoons)
1/3 cup cocoa powder
1 1/2 cups sugar
4 large whole eggs
2 tablespoons flour
1 cup buttermilk (see note)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Vanilla ice cream for serving, if desired
Prepare crust according to package directions for a baked pie.
Leave the oven at 350 F.
Melt butter over low heat. Add cocoa powder and sugar and stir constantly until well-blended, about 2 minutes. Set aside.
In a large bowl, whisk the eggs until light and frothy. Add the flour and buttermilk and stir until well-combined. Slowly add the chocolate mixture while continuing to stir. Add vanilla and salt.
Pour filling into prepared crust. Bake for 45 minutes. Edges of pie will be slightly crusty, and center will still jiggle a little.
Serve warm with vanilla ice cream, if desired. Pie can also be refrigerated for up to one day before serving. Serve chilled or warm in a 200-F oven just until heated through, then serve. Makes 8 servings
Note: You may use 1 cup whole milk plus 1 teaspoon white vinegar as a buttermilk substitute. Let mixture stand for at least 5 minutes before using.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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