Black and White Buttermilk Pies
(chest pie)

Makes two pies: one plain buttermilk chest pie, one double chocolate chest pie

• 1/2 Cup flour
• 3 3/4 Cup sugar
• 1 teaspoon salt
• 2 sticks oleo, softened
• 6 whole eggs
• 1 Cup buttermilk
• 1 teaspoon vanilla
• 1/4 cup cocoa
• 1 cup chocolate chips
• 2 unbaked pie shells

Sift flour, sugar, and salt.  Beat the eggs and add the softened oleo.  Add to dry ingredients which were previously sifted.  Combine buttermilk and vanilla and add to liquid pie filling.  Pour 3 1/2 cups batter into one pastry shell.  This is the “white” pie.  To remaining batter, add cocoa and chocolate chips.  Pour this into the other pastry shell for the “black” pie.  Cook on cookie sheets at 350 degrees for 30-45 minutes or more.  It may take up to an hour for the center to stop shaking and a knife inserted into the center to come out clean.  The chocolate pie will take an additional 10-15 minutes.  This chocolate pie is so rich, it is like eating a Godiva truffle in a pie shell.

Jackie Alford Kerbow (white pie)
Carlyn Foshee Chatfield (black pie)