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Alligator . . . er, Chocolate Buttermilk Pie

January 3, 2018

Alligator Pie, Alligator Pie,

If I don't get some I think I'm gonna die,

Give away the green grass, give away the sky,

But don't give away my Alligator Pie.

 

--Dennis Lee

 

I love poems and silly rhymes. Can you tell? And unfortunately, I know LOTS of them after teaching school for thirteen years and then raising two boys.

 

I also love pies. Now that I have gone back to making dough balls for my crust and freezing them, I can have them more often.

 

Or, not so often as the case, and my waistline, may be.

 

I also have this penchant for old recipes - Jeff Davis Pie, Watergate Salad (which I wrote about here), Buttermilk Pie.

 

Now, no one makes Buttermilk Pie any longer, so making that has been a hit the last few years in my family and elsewhere. One year, it won Best Dessert at The Baytown Homeschoolers Open House! 

 

And then, if there's one thing I like as much as books and history, it's chocolate. So when I came across a recipe for Chocolate Buttermilk Pie, I knew I had to try it.

 

It did not disappoint, although to be fair, it should be titled Fudge Pie. And, for all you naysers, there is not a hint of buttermilk in the taste.

 

The recipe below is easy peasy and makes two pies. I have, however, halved it into one pie when needed. If you would like to print the recipe from a printable card, see a video about making it, or read more about it, you can go to Just a Pinch Recipes. Only the recipe will appear and not my narrative which is getting wwwwwaaaaaayyyy too long. 

 

Chocolate Buttermilk Pie

 

You will need 2 unbaked pie shells.  Preheat oven to 350 degrees. 

 

Combine and mix until well blended:

3 3/4 cups sugar

2 sticks unsalted butter, room temperature

 

Beat in and mix well

6 eggs

 

Combine and whisk together:

1/2 cups all-purpose flour

1/3 cup cocoa powder

1/4 tsp salt

 

Add dry mixture to the butter mixture

 

Add:

1 cup plus 2 oz buttermilk

1 1/2 tsp vanilla extract

 

Stir until well mixed. 

Pour into pie shells and bake at 350 for 45 minutes

or as long as it takes for pie to be firm and not jiggle in the middle. 

 

Cool completely before cutting. Store left over pie in the refrigerator.

 

Uh  . . if there are any leftovers.

 

 

 

Chocolate Buttermilk Pie, Chocolate Buttermilk Pie,

If I don't get some, I think I'm gonna die,

Give away the Watergate Salad, give away the sky,

But don't give away my Chocolate Buttermilk Pie.

 

 

 

 

 

(picture from www.thepinterestkitchen.com)

 

 

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