This creamy buttermilk chocolate pie will make the perfect dessert for your next family get-together or holiday spread. I sometimes just bake this pie for myself and the family because it is so super easy to do. Plus, the ingredients are simple and you most likely have them in your pantry and refrigerator. Yay! No special trips to the grocery store. Also, if you don’t have buttermilk you can easily make your own with milk and vinegar or lemon juice.
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.
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
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 cutting. Store left over pie in the refrigerator.
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Quick tip: If you don’t have an electric mixer, this recipe can easily be mixed by hand.