Red Velvet Pudding Pie Recipe 445

RED VELVET PIE

Red Velvet Pie image

This pie reveals two lovely layers when sliced: A smooth cream cheese layer on the bottom and sweet red velvet cake batter on top. Be sure to let the pie cool completely before slicing and serving. It's delicious finished with whipped cream, but you can always slather on a thin layer of your favorite cream cheese frosting if you're feeling extra-decadent.

Provided by Erin Jeanne McDowell

Categories dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 16

Ingredients

1 prepared pie crust, fitted into a 9-inch pie plate
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon red food coloring
Whipped cream, for serving, optional

Steps:

Preheat the oven to 350 degrees F. Place the prepared pie crust on a parchment-lined baking sheet and refrigerate until ready to fill.
For the cream cheese layer: Cream the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth, 2 to 3 minutes. Add the egg, egg yolk and vanilla and mix until well combined.
Spoon the cream cheese filling into the crust and spread evenly. Chill in the freezer to firm the base while you make the second layer.
For the red velvet layer: Whisk the flour, cocoa powder and salt together in a medium bowl. In the same mixer bowl you used for the cream cheese layer, cream the butter and granulated sugar together until light and fluffy, 3 to 4 minutes. Add the egg and egg white and mix to combine.
Add the vanilla and food coloring and mix well, then add the dry ingredients and mix until combined. Spoon the red filling into the chilled pie and spread into an even layer.
Bake until the crust is deep golden brown and the filling springs back when touched lightly in the center, 40 to 45 minutes. Cool completely before slicing. Serve with whipped cream if desired.

RED VELVET PUDDING PIE RECIPE - (4.4/5)

Red Velvet Pudding Pie Recipe - (4.4/5) image

Provided by Tricia33

Number Of Ingredients 19

Ingredients

CRUST:
1 1/2 cups (about 20 squares) chocolate graham crackers
1/3 cup unsalted butter, melted
3 tablespoons sugar
FILLING:
1 1/2 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
1 /3 cup unsweetened cocoa, sifted
4 large eggs
1 cup buttermilk
4 tablespoons cornstarch
3 tablespoons unsalted butter
1 tablespoon red food coloring
2 teaspoons vanilla extract
TOPPING:
1 cup heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

Steps:

To make the crust, preheat oven to 350°F. Place the chocolate graham crackers, sugar, and melted butter in a food processor and pulse until crackers have been turned to crumbs and mixture is combined. Press into a 9 inch pie dish. Bake for 10 to 12 minutes. Let cool completely. To make the filling, combine the milk, cream, sugar, and cocoa in a medium saucepan and stir to dissolve the sugar and cocoa. Heat the mixture over medium heat until steaming and bubbles appear around the edges. Meanwhile, whisk together the eggs, buttermilk, and cornstarch. Add the heated chocolate mixture slowly to the egg mixture, while whisking constantly. When fully combined, return the mixture to the saucepan and place over medium high heat. With a spatula, stir constantly until mixture thickens, about 5 minutes. Do not allow it to boil (reduce heat if necessary) or buttermilk may curdle. Add butter, vanilla extract, and red food coloring and stir until smooth. Strain mixture through a mesh strainer to remove any lumps. Pour into the cooled pie crust. To make the whipped topping, whip the heavy whipping cream to soft peaks and add the sugar and vanilla extract and whip to medium peaks. Spread on top of pie and refrigerate for at least 2 hours before serving. Store pie in the fridge for up to 3 days.

EASY RED VELVET CAKE

Easy Red Velvet Cake image

Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.

Provided by Andrea

Categories Desserts Cakes Red Velvet Cake Recipes

Time 40m

Yield 15

Number Of Ingredients 4

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package non-instant chocolate pudding mix
red food coloring, as desired
½ cup buttermilk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
Pour into cake pan(s) and bake according to package directions.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 28.2 g, Cholesterol 0.8 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 242.4 mg, Sugar 19.9 g

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