Chocolate Chip Buttermilk Custard Pie Recipes

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CHOCOLATE CHIP-BUTTERMILK CUSTARD PIE



Chocolate Chip-Buttermilk Custard Pie image

This is a recipe of my mom's. It made it into the Southern Living Cook-Off cookbook for 2003. This is a rich, decadent pie.

Provided by JeriBinNC

Categories     Pie

Time 1h11m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 8

0.5 (15 ounce) package refrigerated pie crusts
1/2 cup butter, softened
1 1/2 cups sugar
3 1/2 tablespoons all-purpose flour
3 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate morsels

Steps:

  • Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp.
  • Bake at 400 degrees for 6 minutes; cool crust on a wire rack.
  • Reduce oven temperature to 350 degrees.
  • Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
  • Add eggs, buttermilk, and vanilla; beat well.
  • Fold in chocolate morsels.
  • Pour into prepared crust.
  • Bake at 350 for 1 hour until just set and lightly browned.
  • Cool completely before serving.

Nutrition Facts : Calories 596.1, Fat 29.5, SaturatedFat 15.4, Cholesterol 102.1, Sodium 277.3, Carbohydrate 77.3, Fiber 3.1, Sugar 56.7, Protein 6.7

CHOCOLATE CUSTARD PIE



Chocolate Custard Pie image

Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.

Provided by Pam Lolley

Categories     Custard and Cream Pies

Time 9h40m

Yield 8

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons cold shortening, cut into chunks
4 tablespoons ice water, or more as needed
¾ cup white sugar
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup heavy whipping cream
1 cup whole milk
4 large egg yolks
1 (4 ounce) bar semisweet chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons white sugar

Steps:

  • Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
  • Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
  • Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
  • Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
  • Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
  • Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
  • Just before serving, top pie with whipped cream.

Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g

GRANDMA'S CHOCOLATE CUSTARD PIE



Grandma's Chocolate Custard Pie image

Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.

Provided by TRISTESS00

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
2 tablespoons self-rising flour
1 tablespoon cocoa powder, or more to taste
2 cups whole milk
2 eggs, separated
1 teaspoon vanilla extract
1 pre-baked pie shell
1 pinch white sugar, or to taste
1 dash vanilla extract, or to taste

Steps:

  • Mix sugar, flour, and cocoa powder together in a bowl until well combined.
  • Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
  • Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
  • Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
  • Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g

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.

TRIPLE CHOCOLATE CUSTARD PIE



Triple Chocolate Custard Pie image

Make and share this Triple Chocolate Custard Pie recipe from Food.com.

Provided by itsnevrenough

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 8

1 cup chocolate syrup
3/4 cup skim milk or 3/4 cup low-fat milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla
1 prepared 9 inch chocolate cookie pie crust
chocolate whipped cream
mint leaf (optional)

Steps:

  • In a small saucepan, stir together syrup, milk, and sugar.
  • Cook over low heat, stirring constantly, until mixture bubbles at edges.
  • Set aside.
  • In a medium bowl, beat together eggs and vanilla until well-blended.
  • While stirring constantly, slowly pour in heated milk.
  • Stir until well combined.
  • Pour into pie shell.
  • Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
  • Cool on wire rack.
  • Serve warm or refrigerate and chill thoroughly to serve cold.
  • Garnish with whipped cream and mint leaves, if desired, just before serving.

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