This chocolate buttermilk pie drizzled with salted caramel sauce and topped with whipped cream puts a fun spin on a southern favorite.
When I think of southern comfort food, I always think of rich, savory foods.
But what about pie?
And not just any pie. Buttermilk pie!
If you’re a Yankee like me, you may not have ever heard of buttermilk pie. I had never heard of it before our trip to Charleston & Savannah in the spring. And let me tell you, we are missing out up north, because buttermilk pie is seriously delicious! As soon as I tasted my first bite (at Cotton & Rye in Savannah), I knew I’d be making it at home.
Classic buttermilk pie is a rich, creamy buttermilk custard baked inside of a pie crust. It’s sweet without being too sweet and decadent but not over the top.
I created a chocolate buttermilk pie by simply adding cocoa powder to the buttermilk custard pie filling. I also made a buttermilk pie crust because I had some leftover buttermilk and it just felt like the right thing to do! The end result is a simple and slightly sweet chocolatey custard and a flavorful and flaky pie crust.
The pie is perfect on its own, but it’s really spectacular with a drizzle of salted caramel sauce and a dollop of whipped cream!
Chocolate Buttermilk Pie with Salted Caramel Sauce and Whipped Cream
for the pie crust:
1-1/4 cup all-purpose flour
1 T granulated sugar
1/2 tsp. salt
1/2 cup unsalted butter, cold
1/2 cup plus 1 tsp. buttermilk, cold
for the pie filling:
1-1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
3 T all-purpose flour
2 T cocoa powder
pinch of salt
1 tsp. vanilla extract
1 cup buttermilk
for the salted caramel sauce:
1/4 cup granulated sugar
1-1/2 T unsalted butter
2 T heavy cream, room temperature
1/3 tsp. salt
for the whipped cream:
3/4 cup heavy whipping cream
make the pie crust:
Whisk together the flour, sugar, and salt in a medium bowl. Cut the cold butter into cubes and add it to the bowl. Using a pastry cutter, cut the cold butter into the flour mixture until well combined and the mixture resembles small crumbs. Make a well in the mixture, pour in the buttermilk, and stir with a fork until a dough forms and the entire mixture is moistened.
Place the dough on a lightly-floured surface and gently knead it into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Remove the dough from the refrigerator and place it on a well-floured surface. Roll the dough into a circle that’s about 12 inches in diameter and 1/8 inch thick. Transfer the dough to a 9-inch pie plate and crimp or press the edges. Cover the crust with plastic wrap and return to the refrigerator for 30 minutes.
Place your oven rack in the center of the oven and preheat the oven to 400°F.
make the filling:
In a large bowl, whisk together the eggs and sugar. Add the remaining ingredients and whisk until smooth.
Remove the pie crust from the refrigerator and pour the filling into the chilled pie crust.
bake the pie:
Bake the pie at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for another 40 minutes. The filling will puff up in the center and jiggle slightly if you gently shake the pie, but a toothpick inserted in the center of the pie should come out clean. Let cool completely.
make the salted caramel sauce:
Just before you’re ready to serve the pie, make the salted caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring occasionally. The sugar will clump up before melting into a thick and light brown liquid.
As soon as the sugar is completely melted, add the butter and whisk to combine. Be careful during this step, as the mixture will bubble. Continue to whisk gently until the butter is completely melted, about 2 to 3 minutes.
Remove the pan from the heat and slowly add the heavy cream while stirring. Be careful as the mixture may splatter a bit when the cream is added. Return the pan to the heat and let the mixture boil for 1 minute. Remove the pan from the heat once again and add the salt, stirring to combine. Allow the caramel to cool slightly before drizzling over the pie.
make the whipped cream:
Pour the heavy cream into a medium bowl and whip using an electric hand mixer until medium to stiff peaks form. Top each slice of pie with a spoonful of whipped cream.
Salted caramel sauce recipe adapted from Sally’s Baking Addiction.