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5
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Chocolate Buttermilk Pie
A 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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
16
servings
Calories:
215
kcal
Author:
Radwa
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!
Notes
I store this pie in the fridge, and it lasts well for up to 3 days.
Nutrition
Serving:
1
serving
|
Calories:
215
kcal
|
Carbohydrates:
24
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.004
g
|
Cholesterol:
59
mg
|
Sodium:
111
mg
|
Potassium:
74
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
185
IU
|
Vitamin C:
0.4
mg
|
Calcium:
32
mg
|
Iron:
1
mg