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Crunchy-Topped Chocolate Buttermilk Pie

Total Time

Prep: 20 min. Bake: 1 hour + cooling


10 servings

I took my love of buttermilk pie and chocolate and combined them to make this special pie. I have had grown men lick the bottom of the pie pan and ask, "When can you make this again?" after I serve it. —Brenda Hoffman, Stanton, Michigan


  • Pastry for single-crust pie (9 inches)
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/3 cup butter, melted
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/4 cup cold butter


  1. Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes.
  3. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 456 calories, 23g fat (12g saturated fat), 96mg cholesterol, 198mg sodium, 59g carbohydrate (42g sugars, 1g fiber), 5g protein.

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