• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Always Eat Dessert
  • Recipes
  • Baking Tips
  • About
    • Contact
  • Work with Me
menu icon
go to homepage
  • Recipes
  • Baking Tips
  • About
  • Work with Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Tips
    • About
    • Work with Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Pie & Tart Recipes

    Chocolate Buttermilk Pie with Salted Caramel Sauce and Whipped Cream

    Published: Jul 27, 2017 by Allison Ferraro · Modified: Jul 24, 2020 · 2 Comments

    Jump to Recipe Pin Recipe Print Recipe

    This chocolate buttermilk pie drizzled with salted caramel sauce and topped with whipped cream puts a fun spin on a southern favorite.

    slice of chocolate buttermilk pie on a plate this Recipe

    When you hear "southern comfort food", what do you think of? Fried chicken and waffles? Biscuits? Maybe pimento cheese?

    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!

    slice of chocolate buttermilk pie on a plate

    Chocolate Buttermilk Pie with Salted Caramel Sauce and Whipped Cream

    This chocolate buttermilk pie drizzled with salted caramel sauce and topped with whipped cream puts a fun spin on a southern favorite.
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Chill Time: 1 hour 30 minutes
    Total Time: 2 hours 50 minutes
    Servings: 8
    Yield: 1 9-inch pie
    Calories: 474kcal
    Author: Allison Ferraro

    Ingredients

    Pie Crust

    • 1 ¼ cup all-purpose flour
    • 1 Tablespoon granulated sugar
    • ½ teaspoon salt
    • ½ cup unsalted butter cold
    • ½ cup buttermilk cold

    Pie Filling

    • 1 large eggs
    • 1 ½ cup granulated sugar
    • ½ cup unsalted butter melted and cooled
    • 3 Tablespoons all-purpose flour
    • 1 Tablespoons cocoa powder
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk

    Toppings

    • Salted Caramel Sauce (optional)
    • Whipped Cream (optional)
    US Customary - Metric

    Instructions

    Make Pie Crust

    • 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.
    • 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 ⅛ 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 Pie Filling

    • 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: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.

    Notes

    Top with a drizzle of salted caramel sauce and a dollop of whipped cream for a truly impressive dessert.
    Pie crust recipe adapted from Joy the Baker.

    Nutrition

    Serving: 1slice | Calories: 474kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 209mg | Potassium: 110mg | Fiber: 1g | Sugar: 41g | Vitamin A: 813IU | Calcium: 66mg | Iron: 1mg
    « Blueberry Crisp Ice Cream
    Thanksgiving Stuffing Waffles »

    Reader Interactions

    Comments

    1. cakespy

      August 31, 2017 at 6:34 am

      It looks so classic! It has that feel of a recipe that has been around for ages. Of course, lovely on any day of the week!

      Reply
      • Allison

        August 31, 2017 at 10:04 pm

        Thank you so much!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Allison Ferraro headshot

    Hi there!

    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to cakes, you'll discover detailed, easy-to-follow dessert recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence. Baking from scratch doesn't have to be an all day affair, and I'm here to prove it!

    Get to know Allison →

    Featured Dessert Recipes

    • Mini Summer Fruit Tarts
    • Small Batch Chocolate Peanut Butter Oatmeal Cookie Bars
    • Blueberry Lemon Snack Cake
    • Chewy Fudgy Homemade Brownies

    Reader Favorites

    • Homemade Pizza Buns
    • Strawberry Meringue Roses
    • Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting
    • Chocolate Mint Creme de Menthe Brownies

    Top Tips

    • How to Melt Chocolate in a Double Boiler
    • Mixing Methods in Baking: How to Fold, Beat & Stir
    • How to Line Pans with Parchment Paper
    • Baking Soda & Baking Powder
    logos of media outlets featuring Always Eat Dessert recipes

    Footer

    ↑ back to top

    About

    • About
    • Portfolio
    • Work with Me

    Policies

    • Privacy Policy

    Contact

    • Contact
    • Subscribe

    COPYRIGHT © 2022 ALWAYS EAT DESSERT, LLC | ALL RIGHTS RESERVED