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chocolate buttermilk pie

(47 ratings)
Blue Ribbon Recipe by
Shelia Senghas
Concan, TX

If you love Buttermilk Pie and you love chocolate then you will love this pie. The recipe for the Buttermilk Pie alone is wonderful, however, the addition of chocolate to this recipe is… well, there just are not enough adjectives to describe it. You will have to try it yourself, and, watch out. Have you a group of witnesses surrounding you, or, you will eat the WHOLE Pie. After 10 years I have just found my sister Karen's Buttermilk Pie Recipe. I have been wanting to make a Chocolate Buttermilk Pie for a long time and so I messed around with chocolate and finally came up with a good recipe.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
(47 ratings)
yield 12 -16
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For chocolate buttermilk pie

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

How To Make chocolate buttermilk pie

Test Kitchen Tips
Our pies took about 55 minutes to bake.
  • Combining sugar and butter.
    Combine sugar and butter and mix until well blended.
  • Mixing eggs into butter and sugar.
    Beat in the eggs, one at a time, and mix well.
  • Whisking flour, cocoa, and salt in a bowl.
    Combine and whisk the flour, cocoa, and salt until mixed. Then add to the butter mixture.
  • Adding buttermilk to the mixture.
    Add buttermilk and vanilla to the mixture. Stir until well mixed.
  • Batter poured into pie shells.
    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.
  • Cooling the chocolate buttermilk pie.
    Cool completely before cutting. Store leftover pie in the refrigerator.
  • Gooey inside of the Chocolate Buttermilk Pie.
    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.