Chocolate Buttermilk Pie Recipe

Make the Crust

In a mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll and Bake the Crust

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. Remove from the oven and let cool.

Make the Filling

In a large bowl, whisk together the sugar, cocoa powder, and eggs until smooth. Add the buttermilk, melted butter, and vanilla extract, mixing until well combined.

Bake the Pie

Pour the filling into the cooled crust. Bake for 30-35 minutes until the filling is set but still slightly wobbly in the center. Let cool completely before serving.

Make the Chantilly Cream

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

Serve the Pie

Slice the pie and serve it topped with a generous dollop of chantilly cream.