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
Scale
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.
