Chocolate Buttermilk Pie

Indulge in the decadent flavors of this Chocolate Buttermilk Pie—a Southern classic with a chocolatey twist! This pie features a velvety, custard-like filling made with buttermilk, cocoa powder, and a hint of vanilla, all nestled in a flaky, buttery crust.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 8

Equipment

A 4-quart mixing bowl with pour spout to transfer filling easily
A handheld electric mixer to blend ingredients smoothly
Pie weights or dried beans to pre-bake the crust
An instant-read thermometer to check doneness
A sturdy baking sheet to prevent spillage and ensure even baking
Aluminum foil to protect the crust during pre-baking

Ingredients

For the Crust:

1¼ cups 156 g all-purpose flour
1 tablespoon granulated sugar
1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
½ cup 1 stick chilled unsalted butter, cut into ½-inch pieces
½ cup chilled buttermilk

For the Filling:

4 large eggs
1½ cups 300 g granulated sugar
1 cup buttermilk
½ cup 1 stick unsalted butter, melted and cooled
2 teaspoons vanilla extract
⅓ cup 39 g Dutch-process cocoa powder (preferably Ghirardelli)
¼ cup 31 g all-purpose flour
½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt

Instructions

Let’s tuck into making this delightful chocolate custard pie step by step.
Preparation:
The oven rack should sit in the bottom third of the oven at 375°F. You’ll need to whisk eggs and sugar in a large bowl until they’re really combined. Next, add buttermilk, melted butter, vanilla, cocoa powder, flour, and salt. Keep whisking until your mixture becomes perfectly smooth.
The pie dough needs to rest at room temperature to get the best results – about 5 minutes should do it. Roll it out on a lightly floured surface until you have a 12-inch diameter round. The dough should drape easily over your rolling pin as you transfer it to a 9-inch diameter pie dish. Press it gently into the dish and trim the dough, leaving about ½-inch overhang. The overhang should fold under while you crimp the edges however you like.
Cooking:
The prepared filling goes into your chilled crust. Bake it for 15 minutes at 375°F. We reduced the oven temperature to 350°F and kept baking until a tester came out clean from the center – this usually takes about 45 minutes.
The pie needs to cool completely on a wire rack. A serrated knife works best to get clean slices. You can make this pie 2 days ahead – just cover and refrigerate it. The pie should sit at room temperature for 10 minutes before serving to get that perfect texture.
Each slice tastes amazing with a dollop of freshly whipped cream on top. You can serve this pie slightly warm or chilled – it’s delicious either way.

Notes

Your chocolate buttermilk pie will maintain its delightful texture and flavor with proper storage. The pie stays fresh in the refrigerator for up to 4 days. Let it reach room temperature before serving to get the best consistency.

The pie freezes well and can last up to 2 months, but the taste and consistency might change slightly after thawing. Double-wrap the pie in plastic wrap and aluminum foil for freezer storage. Thaw it overnight in the refrigerator, not at room temperature.

A dollop of whipped cream boosts the presentation among shaved chocolate or fresh strawberries with mint. The pie’s versatility shines with different toppings – vanilla ice cream, salted caramel, or a sprinkle of mini chocolate chips create delightful variations.

Need a quick buttermilk substitute? Mix one cup of milk with ½ tablespoon of vinegar or lemon juice. This homemade version matches store-bought buttermilk’s taste and texture.

Natural unsweetened cocoa powder creates a richer, bolder chocolate flavor than Dutch-processed varieties. The pie’s center should have a slight jiggle while the edges set to prevent custard separation. You can make this recipe gluten-free by using almond or coconut flour instead of all-purpose flour in the filling.