Crunchy-Topped Chocolate Buttermilk Pie

• Pastry for single-crust pie (9 inches)
• 1-1/2 cups sugar
• 3 large eggs
• 1/2 cup buttermilk
• 1/3 cup butter, melted
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/4 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup sweetened shredded coconut
• 1/4 cup packed brown sugar
• 1/4 cup chopped pecans
• 1/4 cup cold butter

1. Preheat oven to 350u0b0. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes.
3. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.

pastry, sugar, eggs, buttermilk, butter, allpurpose, vanilla, chocolate chips, allpurpose, quickcooking oats, coconut, brown sugar, pecans, cold butter

Taken from www.tasteofhome.com/recipes/crunchy-topped-chocolate-buttermilk-pie/ (may not work)