Name: Chocolate Buttermilk Pie
Yield: Makes one 9" diameter pie
Ingredients: 1 Tbsp. sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1¼ cups (156 g) all-purpose flour, plus more for surface; ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces; ½ cup chilled buttermilk; 4 large eggs; 1½ cups (300 g) sugar; 1 cup buttermilk; ½ cup (1 stick) unsalted butter, melted, cooled; 2 tsp. vanilla extract; ⅓ cup (39 g) Dutch-process cocoa powder, preferably Ghirardelli; ¼ cup (31 g) all-purpose flour; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; Whipped cream (for serving)

Photo by Noah Fecks. ©The Twisted Soul Cookbook: Modern Soul Food with Global Flavors by Deborah VanTrece, Rizzoli New York, 2021.

Although this pie’s roots are in the United Kingdom, it is considered a traditional pie of the South. My first introduction to buttermilk pie was in the home of Grandma Richey, my roommate’s grandmother in Texas. She constantly overindulged us with good Southern meals that always included dessert. This pie, which I included in The Twisted Soul Cookbook, was the perfect ending to Sunday supper. It’s mildly sweet with deep chocolate flavor, smooth, and custardy, with a great tang from the buttermilk.

Recipe notes

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