Buttermilk Dilemma

Every once in a while I buy a carton of buttermilk. I need it for my Italian Cream Cake (yes, I do make cake on occasion) and it's yummy in whole wheat banana pancakes. The dilemma is what to do with the rest? I was in a frenzy a while ago trying to find pie recipes that use buttermilk. I was not disappointed! I apologize for the horrible photo, but this pie was awesome and super quick and easy to make. I found it on foodnetwork.com and it comes from Sandra Lee. Try it next time you have leftover buttermilk. And stayed tuned for my Lemon Buttermilk Pie recipe.

Chocolate Buttermilk Pie

1 1/2 cups chocolate chips

1 1/2 cups sugar

1/4 cup flour

1/2 tsp salt

6 eggs

1 cup buttermilk

1 1/2 tablespoons vanilla

1 pre-baked 9" deep dish pie crust

whipping cream or cool whip for garnish

Preheat oven to 325 degrees. Position a rack in the center of the oven.

Place the chocolate chips in a double boiler and melt over low heat, stirring constantly.

In a medium bowl, whisk together the sugar, flour and salt until well combined. In a large mixing bowl, combine the eggs, buttermilk and vanilla. Add the sugar mixture and mix with an electric mixer or whisk vigorously. Bring this mixture to room temperature by microwaving for 1 minute or more on low power. Stir the melted chocolate into the warmed batter. (Warming the batter keeps the chocolate from setting as it's mixed in.)

Pour batter into the piecrust; you will have about 1 cup of left-over batter. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

Remove from oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. This pie can be served warm or chilled. Garnish with whipped cream.