Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, buttermilk chocolate pie, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This pie brings joy to my heart…and stomach.
Nothing beats a rich, chocolatey pie that is smothered in ice cream and whipped cream. Yum! I always thought that I had the best chocolate pie at this little cafe that I enjoy frequenting but then I had a piece of my husband’s grandmas and was blown away. The secret to her chocolate pie? Buttermilk! Apparently, buttermilk gives the pie filling a richer, smoother texture and flavor. I would have never ever known this before tasting grandma’s buttermilk chocolate pie because we simply don’t drink or even use the sour stuff.
My husband laughed at how shocked I was over this revelation. He said, “Why does buttermilk gross you out so much?” to which I replied, “Because it is so sour!.” My husband smiled and said, “Well, you love to pile the sour cream on your tacos so what’s the difference?” I plead the fifth. I hope you enjoy this chocolate cream pie recipe as much as I do 🙂