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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Sinful and sinfully easy to whip up! The chocolate adds a nice twist to the traditional buttermilk pie. Recipe courtesy of Sandra Lee's Semi-Homemade Cooking 2 cookbook. Ingredients:
1 1/2 cups semi-sweet chocolate chips |
1 1/2 cups sugar |
1/4 cup flour |
1/2 teaspoon salt |
6 eggs |
1 cup buttermilk |
1 1/2 tablespoons vanilla extract |
1 (9 inch) deep dish pie shells |
cool whip, for garnish (optional) |
Directions:
1. Preheat oven to 325°F.
2. In a double boiler, melt the chocolate chips over a low heat, stir constantly until smooth.
3. In a mixing bowl, whisk sugar, flour and salt to combine.
4. In another mixing bowl, combine eggs, buttermilk and vanilla; add sugar mixture and beat with a mixer until well combined.
5. Pour the batter into the pie crust (you may have leftover batter).
6. Bake, on the middle oven rack, for 1 hour 15 minutes to 1 hour 25 minutes or until the pie is crisp on the top and/or inserted knife into center of pie comes out with just a little bit of moist chocolate.
7. Cool; refrigerate immediately if not eating pie until later or let pie stand at room temperature for 1 hour, prior to eating.
8. Garnish with Cool Whip, if desired.
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