CHOCOLATE BUTTERMILK PIE
What a fabulous old-fashioned pie! It's perfect for chocolate lovers. The filling of this pie has a crunchy, sugary top and a gooey, chocolaty center. Super rich, this pie has almost a tangy flavor. Very sweet, we loved our slice with a cold glass of milk. One batch makes two chocolate pies and we couldn't get enough.
Provided by Shelia Senghas
Categories Chocolate
Time 1h
Number Of Ingredients 9
Steps:
- 1. Combine sugar and butter and mix until well blended.
- 2. Beat in the eggs, one at a time, and mix well.
- 3. Combine and whisk the flour, cocoa, and salt until mixed. Then add to the butter mixture.
- 4. Add buttermilk and vanilla to the mixture. Stir until well mixed.
- 5. Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for the pie to be firm and not jiggle in the middle.
- 6. Cool completely before cutting. Store leftover pie in the refrigerator.
- 7. Note: I used an electric mixer though this recipe can easily be mixed by hand. Adapted from Karen's Buttermilk Pie My older sister Karen always made the Buttermilk Pie for our Thanksgiving and Christmas dinner, and though I'm not sure where she got her recipe, I am sure that it was the best Buttermilk Pie that anyone in our family ever made. Yes, even better than mine. My beloved sister passed away in 1999 a few days after Christmas. The following year I decided to make her Buttermilk Pie in honor of her. I contacted family members and began a search for her recipe. To my dismay no one had it. My mother said my sister had written down the recipe for her, however, after searching she could not find it either. Each year I make a buttermilk pie from recipes I have found in books and online and none of them tasted the same. I am happy to say that while looking through old recipes of my mother's, after 13 years, I found my sister's handwritten recipe in time to bake it for Thanksgiving and my family got to enjoy a piece of Karen's Buttermilk Pie as we reminisced about her and holidays past.
CHOCOLATE BUTTERMILK PIE WITH WHISKEY AND ALMONDS
This chocolate buttermilk pie with whiskey and almonds is reminiscent of an old-fashioned chess pie. The whiskey and dark cocoa give it an added kick and the crunch from the almonds adds texture.
Provided by Sandra Garth
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 46.3 g, Cholesterol 80.7 mg, Fat 22.4 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 8.4 g, Sodium 312.7 mg, Sugar 32 g
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.
WHITE CHOCOLATE CHIP BUTTERMILK PIE
This recipe was born out of frustration and desperation when I realized I had a gallon of buttermilk to use up and a school bake sale the next day. The nice part is it made 2 pies. The bad part is I had to bake them twice because we wolfed down the first 2 with chocolate whipped cream! The texture of the pie is phenomenal. With the white chocolate chips, orange zest, and blossom water, there is no buttermilk 'bite', just great flavor.
Provided by oz
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 9h5m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 33.1 g, Cholesterol 68.2 mg, Fat 14.8 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 5.7 g, Sodium 207 mg, Sugar 20.5 g
CHOCOLATE BUTTERMILK PIE
Sinful and sinfully easy to whip up! The chocolate adds a nice twist to the traditional buttermilk pie. Recipe courtesy of Sandra Lee's Semi-Homemade Cooking 2 cookbook.
Provided by TheDancingCook
Categories Pie
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 465.6, Fat 18.6, SaturatedFat 8.6, Cholesterol 159.8, Sodium 335.7, Carbohydrate 70.2, Fiber 2.1, Sugar 57.4, Protein 8.2
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