Go Back
Delicious buttermilk chocolate pie topped with smooth caramel sauce

Chocolate Caramel Buttermilk Pie

A deeply indulgent dessert that combines rich flavors of chocolate and velvety caramel, perfect for bakers of all skill levels.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 9 oz all-purpose flour Use King Arthur flour for best results.
  • 1 tablespoon granulated sugar Adds a touch of sweetness to the crust.
  • 1 teaspoon kosher salt Enhances flavors throughout the pie.
  • 7 oz unsalted butter Chilled and diced for a flaky crust.
  • 2 oz cold water Helps bind the crust while keeping it cold.
  • 1.5 oz buttermilk Adds a delightful tang to the crust.
For the Filling
  • 9 oz granulated sugar Provides sweetness and caramelization.
  • 1 cup buttermilk Ensures a smooth, creamy filling.
  • 4 tablespoons all-purpose flour Thickens the filling to custard-like consistency.
  • 3 tablespoons cocoa powder Deepens the chocolate flavor.
  • 3 large eggs Offers structure and smooth texture.
  • 3 oz melted unsalted butter Adds richness to the filling.
  • 1-3 teaspoons espresso powder Enhances chocolate flavor.
  • 2 teaspoons vanilla extract or paste Infuses warmth and aroma.
  • 1/2 teaspoon kosher salt Balances sweetness.
  • 3-6 tablespoons granulated sugar Adjust for desired sweetness.

Method
 

Making the Pie Crust
  1. In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
  2. Cut the butter into 10-12 small pieces, tossing them with the flour mixture. Work the butter into the flour until it resembles coarse crumbs.
  3. In a separate bowl, combine water and buttermilk, then pour the mixture over the flour-butter combination. Toss until combined, then knead gently until the dough comes together.
  4. Turn the dough onto a floured surface and roll it into a rectangle. Fold both short ends towards the center, then fold again in half to create a fat square. Roll into a 10-inch square, fold into thirds, and refrigerate for at least 1 hour.
Prepare the Pie Pan
  1. Once chilled, divide the dough into two halves and roll one to fit your pie pan.
  2. Carefully fold the dough into quarters to transfer it to the pan, then unfold and press to fit.
  3. Trim the edges, leaving a 1-inch overhang, tucking it underneath for a thicker rim. Crimp as desired.
  4. Freeze the crust until very hard, at least an hour.
Blind Baking the Crust
  1. Preheat your oven to 375°F (190°C). Prick the chilled crust all over.
  2. Line the pastry with parchment or plastic wrap, filling with beans or rice for weight. Bake for about 15 minutes.
  3. Remove the weight and liner, brush the crust with an egg wash, and return to the oven until the crust is dry, about 10 more minutes.
Preparing the Filling
  1. In a heavy-bottomed saucepan, combine 9 ounces of sugar with enough water to wet it completely. Heat over medium-high until boiling.
  2. Cover for 2 minutes to wash down sugar crystals, then watch the sugar caramelize to a deep reddish-brown color.
  3. Remove from heat and set the pan in an ice bath, then whisk in buttermilk over medium-low heat until smooth.
Finishing the Filling
  1. In a separate bowl, whisk together eggs, flour, and cocoa powder until smooth.
  2. Slowly add the egg mixture into the caramel mixture, along with melted butter, espresso powder, vanilla, and salt. Adjust sweetness to taste.
  3. Pour the filling into the pre-baked pie shell and bake at 400°F (200°C) for 10 minutes, then reduce to 375°F (190°C) and bake until the center wobbles (about 30-35 minutes).
Final Steps
  1. Remove from the oven and cool on a wire rack. Serve barely warm or refrigerate leftovers.

Notes

Use icy cold butter for flaky crust. Allow pie to cool completely before slicing for cleaner pieces.