I had to add more flour to prevent it from sticking. Let sit at room temperature 10 minutes before serving. Serve topped with whipped cream.ĭo ahead: Pie can be baked 2 days ahead. Slice with a serrated knife to create clean edges. Reduce oven temperature to 350° and continue to bake pie until a tester inserted into the center comes out clean, about 45 minutes. Pour filling into chilled crust and bake 15 minutes. Add buttermilk, butter, vanilla, cocoa powder, flour, and salt and whisk until smooth. Whisk eggs and sugar in a large bowl to combine. Place rack in bottom third of oven preheat to 375°. Fold overhang under and crimp edges as desired. Using kitchen shears or a small, sharp knife, trim dough so you have about ½" overhang. Drape dough over rolling pin and transfer to a 9"-diameter pie dish. Unwrap and roll out on a lightly floured surface to a 12"-diameter round. Let dough sit at room temperature 5 minutes. Wrap in plastic and chill at least 1 hour and up to 2 days. Transfer dough to a lightly floured surface and flatten into a thick disk. Using a fork, stir mixture into buttermilk a little at a time until an evenly moist dough forms. Make a well in the center and pour buttermilk into well. Using a pastry cutter or a fork, work butter until mixture resembles coarse crumbs. Whisk sugar, salt, and 1¼ cups (156 g) all-purpose flour in a medium bowl to combine.
0 Comments
Leave a Reply. |