I love love love buttermilk pie. I don’t make it often, only usually around Thanksgiving. I had some leftover buttermilk in my freezer and decided why not a pie!! Except this time I wanted to experiment with a chocolate recipe. I am so glad that I did, it came out fantastic!!
I added almond extract along with the vanilla, because I love the taste of almonds and chocolate together. I also added cinnamon to warm the pie up a bit. It turned out to be a great combination. When I first bit into it, I was reminded of a hot chocolate but in pie form. I’m sure it would be great topped with whipped cream as well. That may be my next piece later this evening.
I used a dutch processed cocoa powder in this recipe, you could use a regular unsweetened cocoa powder as well. The dutch processed just offers more of a richer chocolate flavor, which is what I was looking for.
If you would like just a regular buttermilk pie, you could leave the chocolate out completely. And just use a full teaspoon of vanilla instead of half vanilla and almond.
I hope you try this recipe and indulge in some pie!
Chocolate Buttermilk Pie
- 1/2 cup butter, melted (1 stick)
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened dutch processed cocoa powder
- 1 pinch salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- powdered sugar, for dusting
Preheat oven to 400.
Beat butter and sugars until light. Add eggs, almond, and vanilla and beat until combined.
Sift together dry ingredients and add to wet mixture. Add buttermilk. Mix until combined.
Pour pie into 9 inch deep dish pie shell. Either premade or made from scratch.
Bake at 400 for 10 minutes. Lower oven to 350 and bake for additional 45 to 50 minutes.
Let cool completely. When cooled dust with powdered sugar.