CRUNCHY-TOPPED CHOCOLATE BUTTERMILK PIE

Crunchy-Topped Chocolate Buttermilk Pie image

I took my love of buttermilk pie and chocolate and combined them to make this special pie. I have had grown men lick the bottom of the pie pan and ask, "When can you make this again?" after I serve it. -Brenda Hoffman, Stanton, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 15

Previous Next

Ingredients

Pastry for single-crust pie (9 inches)
1-1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1/3 cup butter, melted
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
TOPPING:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup sweetened shredded coconut
1/4 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup cold butter

Steps:

Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes., In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.

Nutrition Facts : Calories 456 calories, Fat 23g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 198mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.