Chocolate Chip-Buttermilk Custard Pie

This rich, decadent pie will quickly become a family favorite.

Yield: Makes 8 to 10 servings
Recipe from Oxmoor House

More From Oxmoor House

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  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 3 1/2 tablespoons all-purpose flour
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate morsels


  1. Fit piecrust into a 9-inch deep-dish pieplate; fold edges under, and crimp. Bake at 400° for 6 minutes; cool crust on a wire rack. Reduce oven temperature to 350°.
  2. Meanwhile, beat butter, sugar, and flour at medium speed with an electric mixer until blended. Add eggs, buttermilk, and vanilla; beat well. Fold in chocolate morsels. Pour into prepared crust.
  3. Bake at 350° for 1 hour until just set and lightly browned. Cool completely before serving.
  4. Tip: Make this pie the day before you plan to serve it so it has plenty of time to cool.
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