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Kitchen Scoop: Buttermilk gives chocolate pie distinct Southern flavor

By Alicia Ross
Universal Uclick

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Is it ever too early to start planning our dessert menu for the holidays? If the retail stores can pull out Thanksgiving stuff in August, then we can start talking about great desserts in early October, right?

This super-easy Chocolate Buttermilk Pie doesn’t even require a mixer! So it is ideal for that last-minute dessert to finish the table. The only “special” ingredient in the whole thing is buttermilk, and if you have Southern roots, that’s probably not unusual at all. But never fear, there’s a perfectly fine substitute for buttermilk: 1 cup whole milk plus 1 teaspoon white vinegar.

Chocolate Buttermilk Pie sounds divine to me, but for the picky eaters in my circle who may turn their noses up at the idea of buttermilk in their pie, I call it “Just Chocolate Pie.” But no matter the name, you’re going to love the ease and delicious creamy texture of this amazing pie. Enjoy!

Chocolate Buttermilk Pie

9-inch prepared refrigerated pie crust or frozen prepared pie crust

1½ sticks butter (12 tbsp.)

⅓ cup cocoa powder

1 ½ cups sugar

4 large whole eggs

2 tbsp. all-purpose flour

1 cup buttermilk (see note)

2 tsp. pure vanilla extract

¼ tsp. salt

Vanilla ice cream for serving, if desired

Prepare crust according to package directions for a baked pie.

Melt butter over low heat. Add cocoa powder and sugar and stir constantly until well blended, about 2 minutes. Set aside.

In a large bowl, whisk the eggs until light and frothy. Add the flour and buttermilk and stir until well combined. Slowly add the chocolate mixture while continuing to stir. Add vanilla and salt.

Pour filling into prepared crust. Bake at 350 degrees for 45 minutes. Edges of pie will be slightly crusty and center will still jiggle a little.

Serve warm with vanilla ice cream, if desired. Pie can also be refrigerated for up to one day before serving. Serve chilled, or warm in a 200-degree oven just until heated through, then serve.

Makes 8 servings.

Note: You may use 1 cup whole milk plus 1 teaspoon white vinegar as a buttermilk substitute.

Each serving (without ice cream) contains about 329 calories, 21.4 grams fat (12.5 grams saturated), 141 milligrams cholesterol, 5 grams protein, 31 grams carbohydrates, 1 gram dietary fiber, 212 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.


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