My Super delicious Chocolate buttermilk pie features a crispy pie crust filled with rich chocolatey buttermilk custard, topped with chocolate ganache and swirls of whipped cream.
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Chocolate Buttermilk Pie
I've made lots of pies this week, and I am ending my pie series with this incredibly delicious Chocolate Buttermilk Pie, which I can't get enough of. I have a slice in the morning with my cup of Chocolate Milk Tea, and in the afternoon with my tea; I just love it.
The taste and texture of this pie is AMAZING! It has a flaky crust and a creamy, rich, and smooth filling. The taste is mild, sweet, slightly tangy, and chocolaty. YUM!
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
I made this pie with three layers of deliciousness:
The first layer is the crust, for which I used store-bought pie crust.
The second layer is the chocolatey buttermilk custard, which I made with granulated sugar, cocoa powder, eggs, butter, lemon, salt, vanilla extract, and all-purpose flour.
The third layer is the chocolate ganache, in which I used semi-sweet chocolate chunks and heavy cream. I also made tiny swirls of whipped cream on top just for decoration.
How to Make Chocolate Buttermilk Pie - Step by Step
One: Before starting the prep, preheat the oven to 180C / 350F. That way as your preparing the pie, the oven will warm up.
Two - Prepare The Crust: Roll out the pie crust, and place it in a 10-inch pie dish. Press on the sides, and cut any excess that may be poking out of the pie dish. Once you’ve got the pie dish neatly lined with the pie crust, you can move on to the next step.
Three - Make The Chocolatey Buttermilk Custard: In a mixing bowl, beat butter and sugar until they are nice and fluffy.
Four: Add in the all-purpose flour, cocoa powder, salt, and lemon, and beat it until it’s all mixed.
Five: Once all the ingredients that have been added are of a smooth consistency, only then proceed to add in the buttermilk, eggs, and vanilla extract. Continue to beat this mixture until it is nice and smooth.
Six: Pour this custard you just whipped up inside the pie dish that sits lined with the pie crust.
Seven: Plop this pie dish in the preheated oven and let it bake for 30 minutes. Take out the pie dish after 30 minutes and allow it to cool completely.
Whilst you wait for the pie to bake and then cool, you can start making the chocolate ganache to garnish the pie.
Eight - Make The Chocolate Ganache: In a saucepan, pour in the heavy cream and wait for it to boil. Once it starts to boil, turn off the heat and add in the chocolate chunks. Stir consistently and allow the chocolate chips to melt completely.
Nine: Once the ganache has cooled, you can evenly spread it on top of the buttermilk milk pie that has probably baked and cooled down by now.
Ta-duh! If you like, pipe blobs of the whipped cream onto the edge and finish it off with a sprinkle of cocoa powder on top. Cut and enjoy!
Recipe Variations
- If you have a love for Oreos, feel free to crush some Oreos and make a layer before you pour in the custard at the bottom of the pie dish.
- White chocolate chips combined with darker chocolate chips taste great.
- You can add in your choice of nuts for that extra crunch. Walnuts are our personal favourite!
- You can place your choice of fresh fruit on top of the pie that compliments the whipped cream and chocolate in the pie. I think strawberries, cherries, and bananas would be perfect companions to this pie.
Storage
Store: I store this pie in the fridge, and it lasts well for up to 3 days.
Freeze: On the other hand, If you freeze this pie, you can preserve it for up to 2 months. The taste and consistency may change a little though. When needed, leave the pie to thaw at room temperature
More Pie Recipes
- Brown Sugar Cinnamon Pie
- Peach Mango Pie Recipe
- Creamy Pumpkin Custard Pie Recipe
- Galaktoboureko - Greek Custard Pie
- Old Fashioned Peanut Butter Pie (No Bake)
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Chocolate Buttermilk Pie
Equipment
- Pie tin
- Saucepan
- Measuring spoons
- Measuring cups
- Piping bag
Ingredients
- 1 Pie crust , store bought
- ½ cup butter , softened
- 1 ¼ cup sugar
- ¼ cup cocoa powder
- 3 tablespoon all purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chunks
- ½ cup heavy cream
- whipped cream for garnish (optional)
Instructions
- Preheat the oven to 180C / 350F.
- Roll out the pie crust, then place it in a 10-inch pie dish, press on the sides and then trim the excess.
- In a mixing bowl, beat butter and sugar until fluffy.
- Add in flour, cocoa powder, salt, and lemon and beat until smooth. Whisk in buttermilk, eggs and vanilla extract until combined.
- Pour the mixture on top of the pie crust. Bake in the oven for 30 minutes. Allow to cool completely.
- In a saucepan, bring the heavy cream to a boil, turn off the heat and add in the chocolate chips; stir until melted.
- Now, spread the ganache evenly onto the top of the buttermilk pie.
- Ta-duh! If you like, pipe blobs of the whipped cream onto the edge and finish it off with a sprinkle of cocoa powder on top. Cut and enjoy!
Lucy says
Can I use homemade buttermilk in this recipe?
Radwa says
Yes, you can.
Sophia says
Perfect for Thanksgiving! Thanks for sharing the recipe.
Cecilia says
This pie has a delicious sweet and sour taste. I love it.