See more
Chocolate Chip-Buttermilk Custard Pie

Chocolate Chip-Buttermilk Custard Pie

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

Oxmoor House JULY 2004

  • Yield: Makes 8 to 10 servings
  • Cook time: 1 Hour, 6 Minutes
  • Prep time: 5 Minutes


  • 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


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°.

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.

Bake at 350° for 1 hour until just set and lightly browned. Cool completely before serving.

Tip: Make this pie the day before you plan to serve it so it has plenty of time to cool.


Go to Full Version of

Chocolate Chip-Buttermilk Custard Pie Recipe