Email to Cat      

Chocolate Buttermilk Pie

Source of Recipe

Bon App�tit


Recipe Introduction

"Although this pie's roots are in the United Kingdom, it is considered a traditional pie of the South. My first introduction to buttermilk pie was in the home of Grandma Richey, my roommate's grandmother in Texas. She constantly overindulged us with good Southern meals that always included dessert. This pie, which I included in The Twisted Soul Cookbook, was the perfect ending to Sunday supper. It's mildly sweet with deep chocolate flavor, smooth, and custardy, with a great tang from the buttermilk."

Recipe Link: https://tinyurl.com/chocbuttermilkpie

List of Ingredients

Crust:
◦ 1 tablespoon sugar
◦ 1 teaspoon Diamond Crystal or � teaspoon Morton kosher salt
◦ 1 � cups all-purpose flour, plus more for surface
◦ � cup (1 stick) chilled unsalted butter, cut into �-inch pieces
◦ � cup chilled buttermilk

Filling and assembly:
◦ 4 large eggs
◦ 1 � cups sugar
◦ 1 cup buttermilk
◦ � cup (1 stick) unsalted butter, melted, cooled
◦ 2 teaspoons vanilla extract
◦ ⅓ cup Dutch-process cocoa powder, preferably Ghirardelli
◦ � cup all-purpose flour
◦ � teaspoon Diamond Crystal or � teaspoon Morton kosher salt
◦ Whipped cream (for serving)


Recipe

Crust:
Whisk sugar, salt, and 1 � cups all-purpose flour in a medium bowl to combine. Using a pastry cutter or a fork, work butter until mixture resembles coarse crumbs. Make a well in the center and pour buttermilk into well. Using a fork, stir mixture into buttermilk a little at a time until an evenly moist dough forms. Transfer dough to a lightly floured surface and flatten into a thick disk. Wrap in plastic and chill at least 1 hour and up to 2 days.

Let dough sit at room temperature 5 minutes. Unwrap and roll out on a lightly floured surface to a 12-inch diameter round. Drape dough over rolling pin and transfer to a 9-inch diameter pie dish. Unfurl and press gently into dish. Using kitchen shears or a small, sharp knife, trim dough so you have about � inch overhang. Fold overhang under and crimp edges as desired. Chill 30 minutes.

Filling and assembly:
Place rack in bottom third of oven; preheat to 375� F. Whisk eggs and sugar in a large bowl to combine. Add buttermilk, butter, vanilla, cocoa powder, flour, and salt and whisk until smooth. Pour filling into chilled crust and bake 15 minutes. Reduce oven temperature to 350� F and continue to bake pie until a tester inserted into the center comes out clean, about 45 minutes. Transfer to a wire rack and let cool. Slice with a serrated knife to create clean edges. Serve topped with whipped cream.

Makes one 9-inch diameter pie






❧ Do ahead: Pie can be baked 2 days ahead. Cover and chill. Let sit at room temperature 10 minutes before serving.