If you have a serious sweet tooth and love the warm, nostalgic comfort of Southern desserts, you are going to adore this Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe. This pie is rich yet light, with a velvety chocolate filling infused with tangy buttermilk, all nestled in a crisp deep-dish crust. Topped with a glossy chocolate ganache and a cloud of fresh whipped cream, it’s a dazzling dessert that feels both indulgent and homey. Perfect for celebrations or cozy nights in, this recipe brings classic Southern charm with a luxurious chocolate twist.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe truly shine. Each item plays a part, from the creamy butter that enriches the filling to the buttermilk that adds a subtle tang balancing the sweetness.
- Premade deep-dish pie shell: A convenient foundation that ensures a flaky, golden crust every time.
- Butter, softened: Adds richness and helps create that smooth, creamy filling texture.
- Sugar: Sweetens the pie perfectly without overpowering the chocolate.
- Dark Hershey cocoa powder: Provides intense chocolate flavor with beautiful color.
- Flour: A little thickener to help set the filling perfectly.
- Salt: Enhances all the chocolate and buttermilk flavors for balance.
- Large eggs: Essential for structure and binding the filling together.
- Buttermilk: Adds a wonderful tang and keeps the pie moist with a light texture.
- Lemon juice: A small acid boost that brightens the flavors.
- Vanilla extract: Rounds out the chocolate with warm, aromatic notes.
- Semi-sweet chocolate chips: Melts into a luscious ganache topping that’s both smooth and rich.
- Heavy whipping cream: Used for the silky ganache and whipped cream topping.
- Mini chocolate chips: Adds an extra crunch and chocolate pop as a garnish.
- Fresh chocolate whipped cream: A dreamy, decorative finishing touch that perfectly complements the ganache.
How to Make Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. Having the oven ready helps the pie bake evenly and perfectly. Meanwhile, set your deep-dish pie shell aside—a sturdy crust is essential for holding the rich filling.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and creamy. This step builds the base of your filling’s texture, ensuring every bite is velvety smooth and sweetened just right.
Step 3: Mix Dry Ingredients and Eggs
Add the flour, dark cocoa powder, and salt into the creamed butter and sugar. Crack in the eggs and beat until the mixture becomes smooth and unified. This creates that luscious chocolate body that forms the heart of the pie.
Step 4: Incorporate Buttermilk, Lemon Juice, and Vanilla
Slowly blend in the buttermilk, lemon juice, and vanilla extract. At first, the filling might look a bit curdled, but don’t worry—that’s just the acidity reacting perfectly to develop the unique silky texture we want.
Step 5: Fill the Pie Shell
Pour your chocolatey filling into the prepared deep-dish pie crust, spreading it evenly. Using a deep-dish shell allows for that gorgeous, thick filling that’s both creamy and satisfying.
Step 6: Bake the Pie
Bake the pie in the preheated oven for 30 minutes. The filling should set while still being luscious and fudgy in the center, with a slightly crisp top.
Step 7: Cool Completely
Once baked, let the pie cool completely on your counter. Cooling is crucial for the filling to firm up properly before chilling, so be patient here—it’s worth the wait.
Step 8: Refrigerate Overnight
Pop the cooled pie in the refrigerator and let it chill overnight. This step deepens the flavors and ensures the texture is spectacularly smooth and sliceable.
Step 9: Prepare the Chocolate Ganache
In a small pot, bring the heavy cream just to a boil. Pour it over the semi-sweet chocolate chips in a medium bowl and let it sit for a minute to soften the chocolate.
Step 10: Whisk Ganache Smooth
Whisk the cream and chocolate until the mixture is glossy and smooth. This ganache will add a decadent, shiny layer on top of your pie.
Step 11: Spread Ganache on Pie
Evenly spread the warm ganache over the chilled pie surface. This step transforms the pie into a showstopper with a rich, silky finish.
Step 12: Garnish with Whipped Cream and Mini Chocolate Chips
Pipe dollops of fresh chocolate whipped cream around the edge of the pie. Sprinkle mini chocolate chips on top for an added texture and chocolate burst in each bite.
Step 13: Chill Before Serving
Finally, chill the decorated pie for at least an hour to let everything set beautifully. Now, your Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe is ready to impress!
How to Serve Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe
Garnishes
Beyond the classic whipped cream and mini chocolate chips, consider adding a light dusting of cocoa powder or shaved dark chocolate for an elegant touch. Fresh berries like raspberries or cherries also make a lovely, slightly tart contrast that elevates the chocolate experience even more.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce alongside for a truly indulgent dessert plate. For a lighter balance, fresh fruit salad with a hint of mint can refresh the palate between bites.
Creative Ways to Present
Serve individual slices on pretty dessert plates with piped whipped cream rosettes artistically dotted around. For a party, consider cutting mini hand pies from the full pie and displaying them on a tiered stand—everyone will love the bite-sized indulgence!
Make Ahead and Storage
Storing Leftovers
Store any leftover pie tightly covered in the refrigerator. The Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe keeps well for up to 3 days, with the flavors melding and improving overnight.
Freezing
This pie is delicate but can be frozen if needed. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving, then refresh the ganache and whipped cream toppings if desired.
Reheating
Since this pie is best served chilled, reheating is not recommended. However, if you prefer a warmer slice, let it come to room temperature for 15-20 minutes before enjoying. Avoid microwave heating, as that can affect the texture of the filling and toppings.
FAQs
Can I make the chocolate ganache ahead of time?
Absolutely! Ganache can be made a day ahead and stored in the refrigerator. Just gently warm it before spreading over the pie to bring back its silky smoothness.
What if I don’t have buttermilk?
No problem. You can easily make a buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for 5 minutes before using.
Can I use homemade pie crust instead of premade?
Definitely, a homemade crust adds a lovely personal touch. Just make sure it’s a deep-dish style to hold all that luscious filling wonderfully.
Is this pie very sweet?
It strikes a perfect balance of sweetness with a rich chocolate flavor and a subtle tang from the buttermilk and lemon juice that keeps it from feeling too heavy or overly sugary.
How long does this pie keep in the fridge?
Stored properly, it stays delicious for up to 3 days. The flavors develop nicely, but for best texture, eat within this timeframe.
Final Thoughts
I can’t recommend this Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe enough if you want to wow your friends, family, or just treat yourself. It captures that magical combination of creamy chocolate richness and bright, tangy buttermilk that truly elevates a simple pie into an unforgettable experience. So go ahead, dive in, and enjoy every luxurious bite!
Print
Chocolate Buttermilk Pie with Chocolate Ganache and Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 10 hours 30 minutes (includes overnight chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Buttermilk Pie features a rich, creamy filling made with cocoa powder and semi-sweet chocolate chips, all nestled in a premade deep-dish pie shell. Baked to perfection, it’s topped with a silky chocolate ganache and fresh chocolate whipped cream, making it a luscious dessert perfect for any chocolate lover.
Ingredients
Pie and Filling
- 1 9-inch premade deep-dish pie shell
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 1/4 cup dark Hershey cocoa powder
- 3 tablespoons flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Chocolate Ganache Topping
- 1/2 cup heavy whipping cream
- 1/4 cup mini chocolate chips
Garnish
- Fresh chocolate whipped cream for garnish
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Cream Butter and Sugar. In a large mixing bowl, beat the softened butter and sugar together until creamy and well combined.
- Add Dry Ingredients and Eggs. Mix in the flour, dark cocoa powder, and salt, then add the eggs, beating until the mixture is smooth and uniform.
- Incorporate Wet Ingredients. Stir in the buttermilk, lemon juice, and vanilla extract thoroughly. The mixture may look curdled at this stage, which is normal.
- Fill Pie Shell. Pour the chocolate filling into the premade 9-inch deep-dish pie crust evenly.
- Bake the Pie. Bake the pie in the preheated oven for 30 minutes, or until the filling is set around the edges but slightly jiggly in the center.
- Cool Completely. Remove the pie from the oven and allow it to cool completely on the counter to room temperature.
- Refrigerate Overnight. Cover the cooled pie and place it in the refrigerator overnight to fully set and develop flavors.
- Prepare Chocolate Ganache. In a small pot, bring the heavy whipping cream to a boil over medium heat.
- Make Ganache. Pour the hot cream over the semi-sweet chocolate chips in a medium heatproof bowl and let sit for 1 minute to soften the chocolate.
- Whisk Ganache. Whisk the cream and chocolate together until smooth and glossy.
- Top the Pie. Spread the chocolate ganache evenly over the top of the chilled buttermilk pie.
- Add Whipped Cream Decoration. Pipe dollops of fresh chocolate whipped cream around the edges of the pie for decoration.
- Sprinkle Mini Chips. Sprinkle mini chocolate chips over the whipped cream for added texture and visual appeal.
- Final Chill. Chill the fully assembled pie in the refrigerator for an additional hour before serving to allow the ganache to set.
Notes
- Using a deep-dish pie shell helps hold the rich filling better.
- The filling may appear slightly curdled before baking, which is normal and will set properly once baked.
- For best flavor, allow the pie to chill overnight before adding ganache and serving.
- You can prepare the ganache topping ahead of time and store it in the refrigerator; rewarm gently before spreading.
- Fresh chocolate whipped cream can be made by adding cocoa powder to regular whipped cream if desired.
