Why make a plain chocolate pie or even a plain buttermilk pie when you can make a chocolate caramel buttermilk pie. The flavor is incredible! Click to find more old fashioned pie recipes.
Friends, meet Chocolate Caramel Buttermilk Pie.
Can A Pie Be Too Rich?
This is how it happened.
Last week, I decided I’d make an old-school buttermilk pie because I had some buttermilk left over from…something. So, as I normally do when wanting to try something I’d never tried before, I Googled both “classic buttermilk pie,” and “traditional buttermilk pie.” This recipe from Food.com is the one I settled on. I read the reviews and noted the changes some folks decided to make.
I love this rich and easy to handle crust. In the case of the buttermilk pie, though, it was a little bit too rich. The pie itself had a whole stick of melted butter in it, and that plus the the super buttery crust just made the pie seem too rich. Is that even possible? Yes. Yes it is.
How To Change a Pie Recipe to Suit Your Tastes
I was honestly a bit underwhelmed by the flavor of the pie itself. I don’t know what I was expecting, but I guess I was expecting more. More flavor maybe? More tang? I don’t know, but I wasn’t the hugest fan.
I didn’t give up on the idea of making a version of this pie, though. I needed a way to make it more complex. Since caramel is more interesting and complex than regular sugar, starting off with a caramel base seemed like a good plan. So that’s what I did.
From there, I checked out some recipes for chocolate buttermilk pie and realized that all I needed to do to make my pie chocolate was to add some cocoa powder to the base.
Adding just a bit of espresso powder seemed like a good idea. Using less reinforces the chocolate. Using just a bit more allows the coffee flavor to shine through. Either way is acceptable and will turn out a delicious pie. It’s totally up to you.
And that’s how Amish buttermilk pie morphed into Chocolate Caramel Buttermilk Pie.
This pie is very similar to a chocolate chess pie. Leave out the dairy and add some cornmeal, and you’ll magically have chess pie like this one I made a couple of years ago. Like a rich, fudgy, gooey brownie in a crust. Yes.
Tender and Flaky Pie Crust (Science-y Stuff)
What Are the Ratios for Pie Crust?
A standard ratio for pie crust is 3:2:1 flour:fat:liquid.
I’m not saying this will give you the most delicious pie crust ever, but if you are out at your lake house and decide it’s time to make pie but you don’t have a recipe lying around, the 3:2:1 ratio will yield a nice crust.
You can certainly play with that ratio like Stella Parks did to come up with her rich and flaky pie crust if you want, but nobody is going to say no thanks to a 3:2:1 crust.
For the chocolate caramel buttermilk pie, I knew I wanted my crust to fall somewhere between the standard 3:2:1 ratio and Stella’s 2:2:1 ratio. I started with 9 ounces of all purpose flour. Following 3:2:1, I’d have needed 6 oz of butter or other solid fat and 3 oz of liquid.
I went with 7 oz of butter and 3.5 oz liquid. I also used buttermilk for a portion of the liquid knowing that the acidity would help with tenderness and that giving it some quick rolls and folds would help with the flakiness.
It turned out to be a great crust that yielded enough to make a standard double-crust pie or 2 9″ standard pies. I made my pie in a deep dish pan, so I have enough dough left over to make maybe a galette or something.
Chocolate Caramel Buttermilk Pie
The stick of butter called for in the first pie was just too much. You know how I know? Because once I pulled the pie out of the oven and it began to settle, butter started rising to the top. I mopped up a lot of it, because as much as I like butter, I am not a fan when it comes leaking out of a pie filling. So still using the original recipe as a guide, I cut the butter back to 3 oz from 4. This still yielded a pie that was plenty rich, especially with all the other flavors going on. The buttermilk tang helps to keep things feeling light, so this pie works equally well as a summer pie and as a nice treat in winter when there is not much fresh fruit to be had.
There are a lot of steps in making this pie, so if you don’t want to deal with the caramel part, you certainly don’t have to. I’ll provide alternate instructions in the notes at the end of the recipe if you want to make it without all the cooking of sugar and whatnot. It will still be excellent, I promise.
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Before we start baking, here are some of my recommendations for equipment for pie baking, whether it’s chocolate caramel buttermilk pie or otherwise. These are affiliate links.
When baking custard pies, I find it especially important to check the temperature to ensure doneness, so invest in a good instant read thermometer. Having some standard pie pans as well as a deep dish pan gives you options as well. And don’t forget some cooling racks and a pie server. They really do make life easier.
Okay, now we’re ready to make this Chocolate Caramel Buttermilk Pie. And here we go.
Feel free to use ready-made pie dough or your favorite pie dough recipe. To Reduce the Number of Steps To Make This Pie: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Pastry
For the Filling
For the Pastry
For the Filling
Nutrition InformationYield 8
Amount Per ServingCalories 431 Total Fat 18.5g Saturated Fat 7.9g Cholesterol 94mg Sodium 438mg Carbohydrates 64.3g Fiber 1.2g Sugar 52.2g Protein 5.5g
Feel free to use ready-made pie dough or your favorite pie dough recipe.
To Reduce the Number of Steps To Make This Pie:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Note the alternate instructions in the recipe notes if you’d like a streamlined procedure.
Thank you for spending some time with me today. Enjoy the chocolate buttermilk pie, and have a lovely day.