This chocolate buttermilk pie with whiskey and almonds is reminiscent of an old-fashioned chess pie. The whiskey and dark cocoa give it an added kick and the crunch from the almonds adds texture.
Ingredients
- pastry for a 9-inch pie crust: 1 piece
- white sugar: 1 cup
- light brown sugar: 0.5 cup
- all-purpose flour: 0.25 cup
- ½ tablespoons dark cocoa powder: 2 piece
- ½ tablespoons cornmeal: 1 piece
- salt: 0.5 tsp
- eggs: 3 piece
- buttermilk: 0.5 cup
- butter: 0.5 cup (melted)
- whiskey: 0.25 cup
- vanilla bean paste: 1 tsp
- sliced almonds: 0.75 cup (toasted)
Metric Conversion
Stages of cooking
-
Place pastry crust in a pie plate. Refrigerate for 20 to 30 minutes.
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt in a small bowl.
-
Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a large bowl. Add sugar mixture and blend until smooth. Stir in almonds by hand until incorporated. Pour mixture into the chilled pastry crust.
-
Bake in the preheated oven until crust is golden and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before serving.
