Buttermilk Pie with Chocolate Chips & Walnuts

Years ago Jim Golden and Warren Kready had a restaurant in downtown Abilene, KS. One of the dessert offerings was Buttermilk Pie. I thought it seemed sounded a little strange but one bite made me into a fan and it became a favorite of Barry’s, too. Hadn’t thought of that pie for awhile . . . until I was trying to find recipes that would use up some extra buttermilk. I found a recipe at Food.com and with a few adjustments (cut down on the sugar, used dark chocolate chips and added walnuts) and we again enjoyed Buttermilk Pie with additions! I should also mention that I actually made a small pie—cut the recipe in half and put 6" shallow crust. With just two of us during this stay-at-home time, this allows us to enjoy a few slices without totally overdoing on sweets!!!

What’s the history behind Buttermilk Pie? According to What’s Cooking America, “Buttermilk Pie is believed to have originated in England. The recipe was brought to the United States by Southern settlers. It was predominately made in Texas where they were very resourceful with buttermilk because it was in large abundance and inexpensive.”

Buttermilk Pie with Chocolate Chips & Walnuts    Makes one 9" pie

1 unbaked 9” pie crust (click on links to traditional rolled or no-roll recipes

1⁄2
 cup (1 stick) butter, softened 

1 cup granulated sugar

3 1⁄2
 tablespoons all-purpose flour 

3 
large eggs 

3⁄4 
cup buttermilk 

1 
teaspoon vanilla 

1 to 1 1⁄2
cups dark or semisweet chocolate morsels

3/4 to 1 cup coarsely chopped walnuts         

1. Bake unfilled pie crust in a preheated 400° oven for 6 minutes; cool crust on a wire rack.
2. Reduce oven temperature to 350°.
3. Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
   
4. Add eggs, buttermilk, and vanilla; beat well.
   
5. Fold in chocolate morsels and walnuts.
   
6. Pour into prepared crust.
7. Bake at 350° for 1 hour or until just set and lightly browned.

   

   The recipe said to "let cool before cutting" — We did NOT follow those instructions. It was delicious warm from the oven and again after it was refrigerated.

We served the pie with unsweetened whipped cream. The pie is definitely sweet enough with adding sugar to the whipped cream!

Recipe without photos . . . 

Buttermilk Pie with Chocolate Chips & Walnuts    Makes one 9" pie

1 unbaked 9” pie crust (click on links to traditional rolled or no-roll recipes

1⁄2
 cup (1 stick) butter, softened 

1 cup granulated sugar

3 1⁄2
 tablespoons all-purpose flour 

3 
large eggs 

3⁄4 
cup buttermilk 

1 
teaspoon vanilla 

1 to 1 1⁄2
cups dark or semisweet chocolate morsels

3/4 to 1 cup coarsely chopped walnuts         

1. Bake unfilled pie crust in a preheated 400° oven for 6 minutes; cool crust on a wire rack.
2. Reduce oven temperature to 350°.
3. Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
4. Add eggs, buttermilk, and vanilla; beat well.
5. Fold in chocolate morsels and walnuts.
6. Pour into prepared crust.
7. Bake at 350° for 1 hour or until just set and lightly browned.