Riddle me this. Why is it that containers of buttermilk sold in the store come in ginormous quantities? Do manufacturers think that we drink buttermilk like regular milk? The smallest container we were able to find at our local grocery store was a half gallon. That’s a lot of buttermilk!
I needed some buttermilk to make the warm apple buttermilk custard pie from the recipe swap. Then I had a ton left over. I’ve heard that classic Southern buttermilk pies were delicious but wanted to add something special to it – like chocolate! And given my fairly recent conversion to dark chocolate, I set out to find a dark chocolate buttermilk pie.
I found this recipe on Thrifty Texan and gave it a try. Because I took a shortcut and used a frozen pie crust, the rest of the pie only took about 15 minutes to put together.
Dark chocolate buttermilk pie
- 1 and ½ cup dark chocolate chips you could also use bittersweet or semi-sweet
- 1 and ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 6 eggs
- 1 cup buttermilk
- 1 and ½ Tablespoons vanilla extract
- One 9″ pie crust homemade or store-bought
- Preheat oven to 325°. Position a rack in the center of the oven.
- Melt chocolate chips in a saucepan/double boiler and melt over low heat, stirring constantly. (I actually melt them in the microwave: 30 to 40 seconds, stir and go again for 30 to 40 seconds until melted.)
- 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 pie crust. Place pie in the oven on the 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 the oven and cool completely. Let stand at least 1 hour before serving.