This chocolate buttermilk pie drizzled with salted caramel sauce and topped with whipped cream puts a fun spin on a southern favorite.
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!
Chocolate Buttermilk Pie with Salted Caramel Sauce and Whipped Cream
- 1 ¼ cup all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter cold
- ½ cup buttermilk cold
- 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
- Salted Caramel Sauce (optional)
- Whipped Cream (optional)
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.
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!
Thank you so much!