CHOCOLATE BUTTERMILK PIE

This is a Sandra Lee Semi-Home recipe.

1 1/2 cups semisweet chocolate morsels
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 tsp salt
6 eggs
1 cup buttermilk
1 1/2 tbsp vanilla extract
1 premade 9-inch deep-dish piecrust (or make your own, if you prefer)

Preheat oven to 325 degrees. Position a rack in center of oven.

Place the chocolate chips in a double boiler; melt over low heat, stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt.

In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add sugar mixture and beat with an electric mixer or whisk vigorously until well combined. Stir the melted chocolate into the batter.

Pour batter into the piecrust. (You will have about 1 cup of batter left over. If desired, pour leftover batter into a 10 to 12-oz buttered ramekin, custard cup, or other small baking dish.)

Bake pie at 325 degrees 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. (The leftover chocolate will bake about 40 to 50 minutes.)

Remove pie to a wire rack to cool. If not planning to eat right away, refrigerate. Remove from refrigerator and let stand at room temperature at least an hour before serving. Garnish with whipped topping just before serving.