Crunchy Topped Chocolate Buttermilk Pie Recipes

CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 325 degrees F. Position a rack in the center of the oven.
• Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
• In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
• Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
• Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.

CRUNCHY-TOPPED CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes., In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.

CHOCOLATE BUTTERMILK PIE

Steps:

• Preheat oven to 325 degrees F. Position a rack in the center of the oven.
• Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.
• In a medium bowl, whisk together the sugar, flour, and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and mix with an electric hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
• Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.
• Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with store-bought whipped cream just before serving.

DARK CHOCOLATE BUTTERMILK PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Mix sugar, flour, and salt together in a bowl.
• Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
• Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.

CRISPY BUTTERMILK PIE

Steps:

• Preheat oven to 400°F.
• Combine sugar and flour; mixing well.
• Add eggs, butter and buttermilk; beating well. Stir in flavoring. Pour into pastry shell.
• Bake at 400°F for 10 minutes. Reduce heat and bake at 325°F for 65 minutes.

WHITE CHOCOLATE CHIP BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
• Parbake the crusts in the preheated oven for 8 to 10 minutes.
• Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
• Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
• Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
• Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

CHOCOLATE BUTTERMILK PIE

Steps:

• Combine sugar and butter and mix until well blended.
• Beat in the eggs, one at a time, and mix well.
• Combine and whisk the flour, cocoa, and salt until mixed. Then add to the butter mixture.
• Add buttermilk and vanilla to the mixture. Stir until well mixed.
• Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for the pie to be firm and not jiggle in the middle.
• Cool completely before cutting. Store leftover pie in the refrigerator.
• Note: I used an electric mixer though this recipe can easily be mixed by hand. Adapted from Karen's Buttermilk Pie My older sister Karen always made the Buttermilk Pie for our Thanksgiving and Christmas dinner, and though I'm not sure where she got her recipe, I am sure that it was the best Buttermilk Pie that anyone in our family ever made. Yes, even better than mine. My beloved sister passed away in 1999 a few days after Christmas. The following year I decided to make her Buttermilk Pie in honor of her. I contacted family members and began a search for her recipe. To my dismay no one had it. My mother said my sister had written down the recipe for her, however, after searching she could not find it either. Each year I make a buttermilk pie from recipes I have found in books and online and none of them tasted the same. I am happy to say that while looking through old recipes of my mother's, after 13 years, I found my sister's handwritten recipe in time to bake it for Thanksgiving and my family got to enjoy a piece of Karen's Buttermilk Pie as we reminisced about her and holidays past.

CHOCOLATE CHIP-BUTTERMILK CUSTARD PIE

Steps:

• Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp.
• Bake at 400 degrees for 6 minutes; cool crust on a wire rack.
• Reduce oven temperature to 350 degrees.
• Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
• Add eggs, buttermilk, and vanilla; beat well.
• Fold in chocolate morsels.
• Pour into prepared crust.
• Bake at 350 for 1 hour until just set and lightly browned.
• Cool completely before serving.