Chocolate Buttermilk Pie Recipes

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CHOCOLATE BUTTERMILK PIE



Chocolate Buttermilk Pie image

I found this recipe on internet. I tweaked it a little to make two pies. Sent one to Home Depot with my husband and it was gone within the first 30 minutes. So I thought I better post it.

Provided by Cynthia Rivers Martinez

Categories     Other Snacks

Time 1h25m

Number Of Ingredients 7

2 c chocolate chips
1 1/2 c sugar
1/4 c all purpose flour
6 eggs
1/2 tsp salt
1 c buttermilk
1 1/2 Tbsp vanilla extract

Steps:

  • 1. This is the lazy man's version of this pie. You mix all the dry ingredients together except the choc chips. Then you add the wet ingredients.
  • 2. If you want the whole pie to look chocolate melt the chips. You can tell I just added them last. Stir and pour into two prepared pie shells. I put tin foil over the edges of the crust so it would not get to dark in the oven.
  • 3. Place in 325 degree oven. Bake for 1 hour and 15 min. Let set for 1 hour before serving. Keep in refrigerator. Can be served warm or cold.

CHOCOLATE BUTTERMILK PIE



Chocolate Buttermilk Pie image

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

1 1/2 cups semi-sweet chocolate chips
1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 (9 inch) deep dish pie shells
Cool Whip, for garnish (optional)

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

WHITE CHOCOLATE CHIP BUTTERMILK PIE



White Chocolate Chip Buttermilk Pie image

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

1 (15 ounce) package prepared 9-inch pie crusts
1 ¼ cups white sugar
¼ cup all-purpose flour
1 tablespoon finely grated orange zest
2 cups buttermilk
5 large eggs, beaten
1 tablespoon orange blossom water
1 teaspoon vanilla extract
¼ cup butter
½ cup white chocolate chips
¼ teaspoon ground cinnamon, or to taste

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

CRUNCHY-TOPPED CHOCOLATE BUTTERMILK PIE



Crunchy-Topped Chocolate Buttermilk Pie image

I took my love of buttermilk pie and chocolate and combined them to make this special pie. I have had grown men lick the bottom of the pie pan and ask, "When can you make this again?" after I serve it. -Brenda Hoffman, Stanton, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 15

Pastry for single-crust pie (9 inches)
1-1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1/3 cup butter, melted
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
TOPPING:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup sweetened shredded coconut
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup cold butter

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes., In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts : Calories 456 calories, Fat 23g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 198mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE BUTTERMILK PIE



Chocolate Buttermilk Pie image

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

2 unbaked deep-dish pie shells (9 in or larger)
2 stick unsalted butter, room temperature
3 3/4 c sugar
1/2 c all-purpose
1/3 c cocoa powder
6 eggs
1/4 tsp salt (optional)
1 1/2 tsp vanilla extract
1 c plus 4 Tbsp. buttermilk

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



Chocolate Buttermilk Pie image

Provided by Sandra Lee

Categories     dessert

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 9

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

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.

DARK CHOCOLATE BUTTERMILK PECAN PIE



Dark Chocolate Buttermilk Pecan Pie image

Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top.

Provided by ashleyhas2manydogs

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h30m

Yield 16

Number Of Ingredients 9

2 prepared 9-inch pie crusts
1 ½ cups dark chocolate chips
1 ½ cups white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup buttermilk
6 eggs
1 ½ tablespoons vanilla extract
1 cup sliced pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
  • Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Mix sugar, flour, and salt together in a bowl.
  • Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
  • Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 43.3 g, Cholesterol 70.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 20.1 g

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