Ingredients for Chocolate Chip Buttermilk Custard Pie
- Refrigerated Pie Crusts
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- All Purpose Flour
- 4 large eggs
- 1 cup buttermilk
- Vanilla Extract
- Semisweet Chocolate Morsels
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How to Make Chocolate Chip Buttermilk Custard Pie
- Preheat oven to 400°F (200°C). Fit a 9-inch deep-dish pie crust into a pie plate. Fold edges under and crimp.
- Bake for 6 minutes. Remove from oven and cool the crust on a wire rack.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, 1 1/2 cups granulated sugar, and 1/4 cup all-purpose flour using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup buttermilk and 1 teaspoon vanilla extract. Mix until well combined.
- Gently fold in 2 cups semi-sweet chocolate chips.
- Pour the custard filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the custard is set and lightly golden brown. A knife inserted near the center should come out with just a few moist crumbs attached.
- Let the pie cool completely on a wire rack before serving. For best results, chill for at least 4 hours to allow the filling to set fully.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
226g
Fat
77g
Carbs
25g
