Recipe Box: Chocolate Cream Pie with Salted Buttermilk Crust

Any Classic Southern Easter can’t be complete without a classic chocolate cream pie.


And as we segue into summer, cream pies are essentials in the south for any good southern, backyard bar-b-q or picnic.

Some chocolate cream pie recipes can be tricky! But not mine, sweetheart! There’s no bitterness and absolutely NO bumps or lumps! Just creamy, chocalatey, chocalicious goodness!

Here is my recipe for Chocolate Cream Pie with Salted Buttermilk Crust.

Dawn's Chocolate Cream Pie

May you and yours enjoy it as much as me and mine do!

 

xoxo,

BF

Dawn's Chocolate Cream Pie with Salted Buttermilk Crust

 

Dawn’s Chocolate Cream Pie with Salted Buttermilk Pie Crust

 

Mix in pan until smooth:

1 2/3 cups water

3 tbsp. cornstarch

5 tbsp. cocoa

½ cup sugar

Stir in and cook until thick:

1 14-oz. can Eagle Brand sweetened condensed milk

3 extra large egg yolks, beaten

Add butter and vanilla and stir.

2 tbsp. salted butter

1 tsp. vanilla

Cool slightly, stirring occasionally.

Pour into baked buttermilk piecrust.

Chill overnight.

Beat whipping cream, sweeten to taste, and add vanilla.

3 cups whipped cream

½ – 1 cup sugar

1 tsp. vanilla

Top pie with whipped cream and refrigerate.

 

 

Dawn’s Buttermilk Pie Crust

 

Mix flour, shortening, and butter.

2 cups all-purpose flour

2/3 cup Crisco butter shortening

3 tbsp. cold salted butter

Add buttermilk and vegetable oil and blend with pastry tool until sticks together.

1/4 to 1/3 cup buttermilk

2 tsp. vegetable oil

Divide and shape dough into two equal balls, flattening to make disks.

Place disks between parchment paper and put in plastic freezer bag.

Refrigerate and/or freeze until ready to use.