Friday, November 27, 2009

Chocolate Buttermilk Pie

This is a first for me. I have never made any of Sandra Lee's Semi-Homemade recipes before. It really is semi-homemade because I didn't make my own pie crust. I happened to have two store bought frozen pie crusts in my freezer. D mentioned that he wished I would make the chocolate pie I made before. I don't remember ever making a chocolate pie but I did make and post a chocolate tart recipe. He says that isn't what he meant. Since it was the night before Thanksgiving, I really didn't want to go to the grocery store and fight the crowds. I had already been there once this week and that was enough for me. This pie turned out great. D liked it and so did I and all the other guests that tried it. I was pleasantly surprised that it didn't get "runny" even though it doesn't have any gelatin or cornstarch in it. It is a pretty simple recipe.

Chocolate Buttermilk Pie

Recipe courtesy Sandra Lee

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 25 min


8 to 10 servings


* 1 1/2 cups chocolate chips
* 1 1/2 cups sugar
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 6 eggs
* 1 cup buttermilk
* 1 1/2 tablespoons vanilla extract
* 1 pre-made store-bought (9-inch) deep dish pie crust
* Pre-made whipped cream, for garnish


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.


The Creative Cook