Deep South Chocolate Pie - It's Pretty Dang Good! - Page 2 of 2

This creamy buttermilk chocolate pie will make the perfect dessert for your next family get-together or holiday spread. I have to admit, I was quite tempted to keep eating this pie after my first slice. I kept sneaking over to the tin and digging bites out with my fork. I mean, who could resist such a chocolate temptation sitting right under their nose? Certainly not, I!

You might want to make two of these delectable pies 🙂

Ingredients

2 Pillsbury unbaked pie shells (9 in or larger)

2 stick Land O Lakes unsalted butter, room temperature

3 3/4 c Domino sugar

1/2 c Gold Medal all-purpose

1/3 c Hershey cocoa powder

6 Eggland’s Best eggs

1/4 tsp Morton salt (optional)

1 1/2 tsp McCormick vanilla extract

Optional: Chocolate shavings

1 c plus 2 oz. Hiland buttermilk

Instructions

Combine sugar and butter and mix until well blended.

Beat in the eggs and mix well. Combine and whisk the flour, cocoa and salt until mixed then add to the butter mixture.

Add buttermilk and the vanilla to the mixture and stir until well mixed.

Pour into pie shells and bake at 350 for 45 minutes. Or, as oven temperatures vary, bake as long as it takes for pie to be firm and not jiggle in the middle. Cool completely before adding chocolate shavings and cutting. Store left over pie in the refrigerator.

Note: I used an electric mixer though this recipe can easily be mixed by hand.