White Chocolate Chip Buttermilk Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
• Parbake the crusts in the preheated oven for 8 to 10 minutes.
• Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
• Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
• Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
• Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

Steps:

• Preheat oven to 325 degrees F. 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 hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
• 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 store-bought whipped cream just before serving.

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
• Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
• Bake for 40 to 60 minutes, or until center is firm.

Steps:

• In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle., Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

Steps:

• Preheat oven to 325 degrees F. 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 hand mixer or whisk vigorously. With a rubber spatula, stir the melted chocolate into the batter.
• 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 store-bought whipped cream just before serving.

Steps:

• Fit pie crust into a 9-inch deep-dish pie plate; fold edges under and crimp.
• Bake at 400 degrees for 6 minutes; cool crust on a wire rack.
• Reduce oven temperature to 350 degrees.
• Meanwhile, beat butter, sugar, and flour and medium speed with an electric mixer until blended.
• Add eggs, buttermilk, and vanilla; beat well.
• Fold in chocolate morsels.
• Pour into prepared crust.
• Bake at 350 for 1 hour until just set and lightly browned.
• Cool completely before serving.

Steps:

• Cream butter and sugar together then add eggs and flour and mix well.
• Mix buttermilk, nutmeg, and vanilla and stir into mixture.
• Sprinkle chips and nuts into the unbaked shell and pour mixture over top.
• Bake at 300 degrees for 1 1/2 hours or until set.

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.

Steps:

• Mix all ingredients until smooth.
• Pour into a sprayed 13x9 pan.
• Bake at 350* until the top cracks and is golden brown.
• APPROX 70 minutes.
• Is best to monitor instead of relying on the time.
• It's not always done in the same amount of time for me.
• You want it to jiggle a bit and not be too dark brown on top.
• Enjoy.

Steps:

• In a double boiler, melt chocolate. Add dry ingredients. Add eggs, one at a time, until smooth. Add buttermilk and vanilla to complete. Pour over raw pie crust. Bake in preheated 300 degree oven for 40-45 minutes, until custard-like. Cool and top with cool whip to serve.

Steps:

• Preheat oven to 325°F.
• In a double boiler, melt the chocolate chips over a low heat, stir constantly until smooth.
• In a mixing bowl, whisk sugar, flour and salt to combine.
• In another mixing bowl, combine eggs, buttermilk and vanilla; add sugar mixture and beat with a mixer until well combined.
• Pour the batter into the pie crust (you may have leftover batter).
• Bake, on the middle oven rack, for 1 hour 15 minutes to 1 hour 25 minutes or until the pie is crisp on the top and/or inserted knife into center of pie comes out with just a little bit of moist chocolate.
• Cool; refrigerate immediately if not eating pie until later or let pie stand at room temperature for 1 hour, prior to eating.
• Garnish with Cool Whip, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts.
• Parbake the crusts in the preheated oven for 8 to 10 minutes.
• Meanwhile, combine sugar, flour, and orange zest in a mixing bowl. Add buttermilk, beaten eggs, orange blossom water, and vanilla.
• Melt butter in a small saucepan over low heat, 3 to 5 minutes. Mix into the buttermilk filling until well incorporated.
• Sprinkle 1/4 cup white chocolate chips over the bottom of each pie crust. Divide the filling between the crusts. Sprinkle the tops lightly with cinnamon. Cover edges with foil so crusts don't burn.
• Bake pies in the preheated oven until the filling is set, 35 to 40 minutes. Allow the pies to cool and refrigerate until firm, 8 hours to overnight. Serve chilled for best flavor.

Steps:

• In a small bowl, whisk 1 cup milk and chocolate fudge pudding mix for 2 minutes or until slightly thickened. Fold in half of the whipped topping. Spread over crust., In another bowl, whisk remaining milk and white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping; spread over fudge pudding layer. Refrigerate for 4 hours or until set. Garnish with shaved chocolate.