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Chocolate Buttermilk Pie
serves 8 to 10
Prep time: 15 minutes
Baking time: 1 hour 15 minutes
| INGREDIENTS: | |
| 1 1/2 | cups semisweet chocolate morsels, Nestle® |
| 1 1/2 | cups sugar, C&H® |
| 1/4 | cup all-purpose flour |
| 1/2 | teaspoon salt |
| 6 | eggs |
| 1 | cup buttermilk |
| 1 1/2 | tablespoons vanilla extract, McCormick® |
| 1 | premade deep-dish piecrust (9-inch) |
| Frozen whipped topping, thawed, Cool Whip® | |
- Preheat oven to 325 degrees F.
- Position a rack in center of oven.
- Place the chocolate chips in a double boiler; melt over low heat, stirring constantly.
- In a medium bowl, whisk together sugar, flour, and salt.
- In a large mixing bowl, combine the eggs, buttermilk, and vanilla.
- Add the sugar mixture and beat with an electric mixer or whisk vigorously until well combined.
- Stir the melted chocolate into the batter.
- Pour batter into piecrust. (You will have about 1 cup of batter left over.)
- If desired, pour leftover batter into a 10- to 12-ounce buttered ramekin, custard cup, or other small baking dish.
- Bake pie for 1 hour and 15 minutes to 1 hour and 25 minutes (and ramekin of leftover batter for 40 to 50 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 pie from oven and cool on a cooling rack.
- If not eating immediately, refrigerate pie.
- Let refrigerated pie stand at least 1 hour at room temperature before serving.
- Garnish with whipped topping just before serving.
- Tip: For a from scratch whipped topping flavor, simply doctor Cool Whip® with vanilla extract.
