Bake-Off® Contest 11, 1959
Lufkin, Texas

Vienna Chocolate Pie

A Pillsbury Bake-Off® Contest recipe from 1959, this recipe is considered a classic.

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  • prep time 15 min
  • total time 45 min
  • ingredients 12
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
cups sugar
3
tablespoons all-purpose flour
3/4
teaspoon instant coffee granules or crystals
1/4
teaspoon ground cinnamon
Dash salt
4
eggs
1/2
cup buttermilk
1 1/2
teaspoons vanilla
1/2
cup butter or margarine, softened
2
oz unsweetened baking chocolate, melted
1/4
cup slivered almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
  • 2 In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
  • 3 Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
  • 1 Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
  • 2 In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
  • 3 Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.

EXPERT TIPS

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Expert Tips

To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus enough milk to make 1/2 cup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
140mg
140%;
Sodium
280mg
280%;
Total Carbohydrate
56g
56%
(Dietary Fiber
1g
1%
  Sugars
39g
39%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.