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    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

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    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.
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    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

    More Pie & Tart Recipes

    • How to Make a Lattice Pie Crust
    • Apple Cranberry Crumb Pie
    • Classic Blueberry Pie from Scratch
    • Mini Fruit Tarts with No-Bake Cheesecake Filling

    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

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    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 quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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