Chocolate Buttermilk Pie
Though this pie’s roots are within the UK, it’s some distance assumed of as a ragged pie of the South. My first introduction to buttermilk pie used to be within the house of Grandma Richey, my roommate’s grandmother in Texas. She repeatedly overindulged us with excellent Southern meals that consistently integrated dessert. This pie, which I integrated in The Crooked Soul Cookbook, used to be the wonderful ending to Sunday supper. It’s mildly candy with deep chocolate model, at ease, and custardy, with a mountainous tang from the buttermilk.
Ingredients
Makes one 9″ diameter pie
Crust
1
Tbsp. sugar
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1¼
cups (156 g) all-goal flour, plus more for surface
½
cup (1 stick) chilled unsalted butter, cut into ½” pieces
½
cup chilled buttermilk
Filling and assembly
4
neat eggs
1½
cups (300 g) sugar
1
cup buttermilk
½
cup (1 stick) unsalted butter, melted, cooled
2
tsp. vanilla extract
⅓
cup (39 g) Dutch-task cocoa powder, preferably Ghirardelli
¼
cup (31 g) all-goal flour
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Whipped cream (for serving)
Preparation
Crust
Step 1
Streak sugar, salt, and 1¼ cups (156 g) all-goal flour in a medium bowl to mix. The utilization of a pastry cutter or a fork, work butter unless combination resembles coarse crumbs. Invent a properly within the center and pour buttermilk into properly. The utilization of a fork, high-tail combination into buttermilk barely of at a time unless an evenly moist dough kinds. Transfer dough to a evenly floured surface and flatten staunch into a thick disk. Wrap in plastic and chill on the very least 1 hour and as a lot as 2 days.
Step 2
Let dough sit down at room temperature 5 minutes. Unwrap and roll out on a evenly floured surface to a 12″-diameter round. Drape dough over rolling pin and transfer to a 9″-diameter pie dish. Unfurl and press gently into dish. The utilization of kitchen shears or a tiny, interesting knife, tidy dough so you’d merely have about ½” overhang. Fold overhang under and crimp edges as desired. Chill 30 minutes.
Filling and assembly
Step 3
Recount rack in bottom third of oven; preheat to 375°. Streak eggs and sugar in a neat bowl to mix. Add buttermilk, butter, vanilla, cocoa powder, flour, and salt and traipse unless at ease.
Step 4
Pour filling into chilled crust and bake 15 minutes. Decrease oven temperature to 350° and proceed to bake pie unless a tester inserted into the center comes out tidy, about 45 minutes. Transfer to a wire rack and let cool. Nick with a serrated knife to form tidy edges. Wait on topped with whipped cream.
Originate forward: Pie can even be baked 2 days forward. Duvet and chill. Let sit down at room temperature 10 minutes forward of serving.
