Classic Chocolate Buttermilk Pie with Cream Cheese Crust
A rich, fudgy chocolate pie with tangy buttermilk that balances the deep cocoa flavor. The tender cream cheese pastry crust adds extra richness to this Southern-inspired dessert. Perfect for family gatherings or potluck dinners, this pie offers a unique twist on traditional chocolate desserts with its distinctive buttermilk tang. The filling sets to a smooth, custard-like texture that slices beautifully and holds its shape.
Ingredients
- 1 ¾ cups all-purpose flour, dividedgluten-free flour blend1:1gluten-freegluten-free
use certified blend
- 1 ½ cups granulated sugar, plus 1/2 tablespoon, divided
- 1 teaspoon salt, divided
- ¾ cup unsalted butter, divided
- 2 ounces cream cheese, cold and cut into 1-inch chunks
- ¼ cup cold water
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
Instructions
- 1
Pulse flour, granulated sugar, and salt in food processor to combine
- 2
Add butter chunks and cream cheese, pulse until mixture resembles large peas
- 3
Add water and pulse until dough starts to come together but before it forms a ball
- 4
Turn dough onto clean surface, form into ball, wrap in plastic and chill for at least 1 hour
- 5
Remove chilled dough from fridge and let sit at room temperature for 5 to 10 minutes
- 6
Roll dough on lightly floured surface into 12-inch circle
- 7
Transfer rolled dough to 9-inch pie plate and press to line dish
- 8
Preheat oven to 350 F and microwave remaining butter until melted, then let cool
- 9
Whisk together melted cooled butter, eggs, buttermilk, vanilla extract, cocoa powder, remaining flour, sugar, and salt until smooth
- 10
Pour filling into prepared pie crust
- 11
Bake for 50 to 55 minutes until center is set and pie is golden brown
- 12
Cool completely on wire rack before slicing and serving
Tips
Chill the dough for at least 1 hour to prevent shrinkage during baking and ensure easier rolling.
Let melted butter cool before mixing with other filling ingredients to prevent eggs from scrambling.
Test doneness by gently shaking the pie - the center should be just set with minimal jiggle.
Good to Know
Cover and refrigerate for up to 3 days
Pie can be made 1 day ahead and stored covered in refrigerator
Serve chilled or at room temperature, optionally with whipped cream
Common Mistakes
Don't skip chilling the dough to avoid a tough, shrinking crust
Let melted butter cool to prevent scrambling the eggs
Don't overbake or the filling will crack and become rubbery
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use certified blend
FAQ
Can I make this pie without a food processor?
Yes, cut cold butter and cream cheese into flour mixture using a pastry cutter or two knives until it resembles coarse crumbs, then add water gradually.
How do I know when the pie is done baking?
The center should be just set with only a slight jiggle when you gently shake the pan, and the surface should be golden brown.
Can I freeze this chocolate buttermilk pie?
Yes, wrap the cooled pie tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving.