Chocolate Pie Made With Buttermilk: A Country Classic
An Introduction to Chocolate Pie Made With Buttermilk: A Country Classic
There’s something irresistible about a rich, chocolatey pie, especially when it’s topped with a scoop of ice cream and a dollop of whipped cream. I used to think the best chocolate pie was served at a quaint little cafe I often visit. That is until I tried a piece of my husband’s grandma’s chocolate pie and was completely amazed. The secret ingredient? Buttermilk! This unexpected addition gives the pie a richer, smoother texture and flavor. I was honestly surprised, as I never thought of using buttermilk, often considered too sour to enjoy on its own.
When I expressed my astonishment, my husband chuckled and asked, “Why does buttermilk gross you out so much?” To which I replied, “Because it is so sour!” He smiled and pointed out, “Well, you love to pile the sour cream on your tacos, so what’s the difference?” Touché. I hope you enjoy this delightful chocolate cream pie recipe as much as I do!
Why You’ll Love This Recipe
This Chocolate Pie Made With Buttermilk is a delightful twist on a classic dessert. The buttermilk adds a unique richness and depth of flavor, while the chocolate satisfies your sweet tooth. It’s a nostalgic treat that’s perfect for family gatherings or special occasions.
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer (optional, but recommended)
- Whisk
- Measuring cups and spoons
- Two 9-inch pie pans
- Oven
Ingredients
- 2 Pillsbury unbaked pie shells (9 inches or larger)
- 2 sticks Land O Lakes unsalted butter, room temperature
- 3 3/4 cups Domino sugar
- 1/2 cup Gold Medal all-purpose flour
- 1/3 cup Hershey cocoa powder
- 6 Eggland’s Best eggs
- 1/4 teaspoon Morton salt (optional)
- 1 1/2 teaspoons McCormick vanilla extract
- 1 cup plus 2 ounces Hiland buttermilk
Step-by-Step Instructions for Preparing the Recipe
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sugar and butter. Mix until well blended.
- Beat in the eggs until the mixture is smooth.
- In a separate bowl, whisk together the flour, cocoa, and salt.
- Add the dry ingredients to the butter mixture, and stir until combined.
- Pour in the buttermilk and vanilla extract, and mix until the batter is smooth.
- Divide the batter evenly between the two pie shells.
- Bake for approximately 45 minutes, or until the pies are firm and do not jiggle in the center.
- Allow the pies to cool completely before slicing. Store any leftovers in the refrigerator.
Tips for Success
- Ensure your butter is at room temperature for easy mixing.
- If you’re using an electric mixer, start on a low speed to avoid splattering.
- Baking times can vary, so check your pies’ firmness before removing them from the oven.
Additional Tips or Variations
For a twist, try adding a pinch of cinnamon or a teaspoon of espresso powder to the batter for an added depth of flavor. You can also top your pie with chocolate shavings or nuts for extra texture.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
- Sugar: 30g
Frequently Asked Questions (FAQ)
Can I use a different type of flour? Yes, you can use a gluten-free flour blend if you need a gluten-free option.
Can I make the pie crust from scratch? Absolutely! If you prefer homemade crust, go for it. Just ensure it’s prepped before you start the filling.
What if I don’t like buttermilk? The buttermilk flavor is subtle and adds a creamy texture, but you can substitute it with regular milk mixed with a teaspoon of lemon juice or vinegar if preferred.
Conclusion
I hope you give this Chocolate Pie Made With Buttermilk a try and find it as delightful as I do. It’s a comforting, indulgent dessert that brings a touch of nostalgia to the table. I’d love to hear how it turns out for you—feel free to share your experience and any variations you try! Enjoy!
