Chocolate Buttermilk Pie
Chocolate Buttermilk Pie! This old-fashioned treat is made with tangy buttermilk, eggs, cocoa and chocolate. The custard is baked in a flakey crust.
This easy recipe comes together in minutes. If you find yourself with some extra buttermilk after making Scones or Biscuits, you can make this pie with the addition of some pantry staples.
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.
I was in a chocolate kind of mood, but that extra buttermilk could also be put to good use to make Blackberry Buttermilk Pie or Sweet Corn Buttermilk Pie.
Process Photos
See the recipe card for detailed measurements and instructions.
- Use dough scraps to fill in any gaps or cracks that form in the crust as it pre-bakes.
- Whisk together the eggs, corn starch and cocoa, then add the buttermilk.
- Add the melted butter/chocolate to the custard. Whisk to prevent lumps from forming.
- Pour the custard into the prebaked shell.
Gently tap the pan to break up bubbles on the surface of the custard. Bake until the custard is set.
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.
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Chocolate Buttermilk Pie Recipe
Ingredients
- 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)
Instructions
- Roll 1/2 recipe Perfect Pie Crust and line a 9" pie plate. Save the dough trimmings. Chill the dough while you preheat the oven to 350°F.
- Line the unbaked crust with foil and fill with beans, pie weights or granulated sugar. Bake on the bottom rack of the oven until the crust is light blond color and there's no raw dough on the bottom, about 20 minutes. When you remove the pie from the oven, place a sheet pan on the bottom rack to preheat.
- 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 1 oz semi sweet chocolate with 1 oz unsalted butter. Set aside.
- Whisk together 8 oz granulated sugar, 1 1/2 oz cornstarch, 1 oz dutch process cocoa powder and 1/4 teaspoon table salt. Add 2 each eggs and 2 each egg yolks and whisk until smooth. Whisk in 16 oz buttermilk and 2 teaspoons vanilla extract. Then whisk in the melted chocolate/butter.
- Pour the custard into the crust. Bake on the preheated sheet pan until the custard is set, about 40 minutes.
- Enjoy slightly warm, room temperature or chilled. Any leftovers should be refrigerated.
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Is this recipe suited to turn into a chocolate cream pie? I sounds delish as is but topped with a layer of whipped cream would take it to another level.
You can make this Chocolate Mousse Pie, or make a pie with Chocolate Pastry Cream for the filling.
Is this supposed to cook higher than 300 degrees? The pie was just as soupy after 40 minutes as when I first put it in the oven.
Hi Denise, I apologize for the typo. I’ve updated the recipe. Hopefully you baked it longer and it came out ok.