This pie definitely doesn’t have any calories. Or fat. Or sugar.
At least, that’s what you’re going to have to tell yourself, because it is impossible not to eat several pieces of this pie. Over the course of two days, my boyfriend and I ate the whole thing. So much for being on a diet!
But at least this is an awesome recipe for using up that last little bit of buttermilk you have in the fridge before it goes bad. So it’s your duty to make this pie. You can’t let good buttermilk go to waste!
Big thanks to Shelia Senghas for posting this original recipe on Just a Pinch. I of course found it through Pinterest!
To make this recipe, you need butter, sugar, flour, cocoa powder, eggs, salt, vanilla, and buttermilk. That’s another advantage to this recipe: if you have buttermilk in your fridge, you probably have the rest of the ingredients as well. Nothing unusual on this list! You’ll also need a pie shell – I used the frozen kind, but you can also make your own. Whatever blows your skirt!
Start by beating the butter, sugar, and eggs together. Add the rest of the ingredients to this mixture and beat until well combined. Pour into the pie shell and bake at 350 degrees for about an hour until the filling doesn’t jiggle anymore. The original recipe called for the pie to be baked for just 45 minutes, but that wasn’t nearly enough. I think I ended up baking for about one hour and fifteen minutes, but your cook time will depend on your oven and the type of pie shell you use.
Freakin’ out of this world delicious. I know it is REALLY tempting to eat this pie the moment it comes out of the oven, but trust me, it tastes so much better if you let it cool. Actually, we liked this pie a lot better the next day, after being refrigerated, than when it was still slightly warm.
Here’s the printable:
- 1 unbaked pie shell (9 inches)
- ½ cup butter, softened
- 1¾ cup sugar
- ¼ cup flour
- 2½ Tablespoons cocoa powder
- 3 eggs
- 1 teaspoon vanilla
- ½ cup buttermilk
- 1 pinch salt
- Cream butter, sugar, and eggs.
- Add the rest of the ingredients and combine. Pour into pie shell.
- Bake at 350 degrees for 1 hour or longer - until filling no longer jiggles.
- Cool before eating.
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http://mykitcheninthemiddleofthedesert.wordpress.com/2014/07/28/chocolate-buttermilk-pie-oh-my/
Thank you for the terrific recipe. I made this pie, with my own twist; even my DH, who claimed to not care for chocolate pie, loved it!
Mahalo, thanks!
Aloha,
Auntie Doni
Thanks for trying it out and coming back to report your results!
I made this and LOVE it…but have to say I added 1/4 cup bourbon…mmm, mmm good!
YUM! I like the way you think 😀
Do I use all-purpose or self rising flour?
Always use all-purpose flour unless the recipe specifies otherwise.
I made this pie for thanksgiving and it was by far the favorite. It’s very rich and chocolatey. I replaced the butter with coconut oil and it was awesome!
Glad you liked it!
What size pie shell do you recommend?