This indulgent chocolate buttermilk pie takes the classic dessert to a whole new level with the addition of whiskey and almonds. The smooth and creamy filling is made with buttermilk, cocoa powder, and a touch of whiskey, while the crust is a buttery delight. Topped with toasted almonds for an extra crunch, this pie is the perfect treat for any special occasion.
Ingredients
- For the crust:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons ice water
- For the filling:
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- ¼ cup whiskey
- 1 teaspoon vanilla extract
- ½ cup toasted almonds, chopped
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a food processor, combine the flour, sugar, and salt for the crust. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Slowly add the egg mixture to the food processor while pulsing, just until the dough comes together.
- Transfer the dough to a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to fit the pie dish. Press the dough into the dish and trim any excess. Set aside.
- In a large mixing bowl, whisk together the sugar, cocoa powder, flour, and salt for the filling.
- Add the eggs, buttermilk, whiskey, and vanilla extract to the bowl. Whisk until fully combined and smooth.
- Pour the filling into the prepared pie crust.
- Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, sprinkle the chopped almonds over the top of the pie.
- Serve chilled or at room temperature, and enjoy this delicious chocolate buttermilk pie with whiskey and almonds!
