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.
Makes one 9″ diameter pie
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
cups (156 g) all-purpose flour, plus more for surface
cup (1 stick) chilled unsalted butter, cut into ½” pieces
cup chilled buttermilk
Filling and assembly
cups (300 g) sugar
cup (1 stick) unsalted butter, melted, cooled
tsp. vanilla extract
cup (39 g) Dutch-process cocoa powder, preferably Ghirardelli
cup (31 g) all-purpose flour
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Whipped cream (for serving)
Whisk sugar, salt, and 1¼ cups (156 g) all-purpose flour in a medium bowl to combine. Using a pastry cutter or a fork, work butter until mixture resembles coarse crumbs. Make a well in the center and pour buttermilk into well. Using a fork, stir mixture into buttermilk a little at a time until an evenly moist dough forms. Transfer dough to a lightly floured surface and flatten into a thick disk. Wrap in plastic and chill at least 1 hour and up to 2 days.
Let dough sit at room temperature 5 minutes. Unwrap and roll out on a lightly floured surface to a 12″-diameter round. Drape dough over rolling pin and transfer to a 9″-diameter pie dish. Unfurl and press gently into dish. Using kitchen shears or a small, sharp knife, trim dough so you have about ½” overhang. Fold overhang under and crimp edges as desired. Chill 30 minutes.
Filling and assembly
Place rack in bottom third of oven; preheat to 375°. Whisk eggs and sugar in a large bowl to combine. Add buttermilk, butter, vanilla, cocoa powder, flour, and salt and whisk until smooth.
Pour filling into chilled crust and bake 15 minutes. Reduce oven temperature to 350° and continue to bake pie until a tester inserted into the center comes out clean, about 45 minutes. Transfer to a wire rack and let cool. Slice with a serrated knife to create clean edges. Serve topped with whipped cream.
Do ahead: Pie can be baked 2 days ahead. Cover and chill. Let sit at room temperature 10 minutes before serving.