Chocolate Chip-Buttermilk Custard Pie

1/2 (15-ounce) package refrigerated piecrusts
1/2 cup butter, softened
1 1/2 cups sugar
3 1/2 tablespoons all-purpose flour
3 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate morsels

Fit piecrust into a 9-inch deep-dish pieplate; fold edges under, and
crimp. Bake at 400 for 6 minutes; cool crust on a wire rack. Reduce
oven temperature to 350.
Meanwhile, beat butter, sugar, and flour at 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.
Tip: Make this pie the day before you plan to serve it so it has
plenty of time to cool.
Yield
Makes 8 to 10 servings


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