Recipe by TheDancingCook
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.
Top Review by hungrymama
I read a lot of reviews for this recipe before trying it (searched for Sandra Lee's chocolate buttermilk pie). Many people said this didn't come out for them but I was determined to make it work because my daughter wanted buttermilk pie and I convinced her to try the chocolate version. I let all of my ingredients come to room temperature so they would incorporate well, since that was the main problem people were having. I think I let my chocolate cool a little too much because I had trouble getting it all to mix in however, everything came out well in the end. It just wasn't as rich as I hoped. Maybe it needs a little more chocolate or next time it would be best to keep the chocolate on the warm side so it incorporates better (without curdling the other ingredients). I also didn't have a deep dish pie crust so I used two regular crusts and it filled them perfectly. I gave the second pie to my neighbors and they enjoyed it as well. Thanks for sharing as I will definitely be trying this again.
- 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)
Directions See How It's Made
- 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.