Best 7 Chocolate Buttermilk Pie Recipes

DARK CHOCOLATE BUTTERMILK PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Mix sugar, flour, and salt together in a bowl.
• Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
• Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

WHITE CHOCOLATE CHIP BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
• Parbake the crusts in the preheated oven for 8 to 10 minutes.
• Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
• Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
• Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
• Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

CRUNCHY-TOPPED CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes., In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.

CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 325°F.
• In a double boiler, melt the chocolate chips over a low heat, stir constantly until smooth.
• In a mixing bowl, whisk sugar, flour and salt to combine.
• In another mixing bowl, combine eggs, buttermilk and vanilla; add sugar mixture and beat with a mixer until well combined.
• Pour the batter into the pie crust (you may have leftover batter).
• Bake, on the middle oven rack, for 1 hour 15 minutes to 1 hour 25 minutes or until the pie is crisp on the top and/or inserted knife into center of pie comes out with just a little bit of moist chocolate.
• Cool; refrigerate immediately if not eating pie until later or let pie stand at room temperature for 1 hour, prior to eating.
• Garnish with Cool Whip, if desired.

CHOCOLATE BUTTERMILK PIE WITH WHISKEY AND ALMONDS

Steps:

• Place pastry crust in a pie plate. Refrigerate for 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt in a small bowl.
• Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a large bowl. Add sugar mixture and blend until smooth. Stir in almonds by hand until incorporated. Pour mixture into the chilled pastry crust.
• Bake in the preheated oven until crust is golden and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before serving.

CHOCOLATE BUTTERMILK PIE

Steps:

• 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.

CHOCOLATE BUTTERMILK PIE

Steps:

• 1. 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.