Red Velvet Pudding Pie

I made you a pie. And not just any pie, a Red Velvet Pudding Pie. I was going to save it for Valentine’s Day but I just can’t wait any longer to show it to you.

It’s got a chocolate cookie crust. It’s got a rich silky pudding filling with a subtle chocolate flavor and hint of tanginess, tinted red of course. And it’s got a fluffy whipped cream topping. It’s everything you can imagine a red velvet pie to be.

Red Velvet Pudding Pie

Red Velvet Pudding Pie

Red Velvet Pudding Pie


I’m totally jumping on the bandwagon of applying the flavor of red velvet cake to other desserts and foods. I’ve seen everything from red velvet cookies and cupcakes, to red velvet cheese balls and onion rings. But surprisingly, I couldn’t find a red velvet pie recipe. And once the idea of a red velvet pie got in my head, there was nothing else I could think about. I had to make one.

The pie came together slowly in my head and after making and sampling two pies made through different methods, this one was the clear winner. I’ve taken a basic pudding recipe and added a little cocoa, some buttermilk, and a lot of red food coloring. It’s red, it’s velvety, and it’s pretty amazing.

Red Velvet Pudding Pie

While a bowl of the red velvet pudding all by itself is more than enough of a decadent dessert, the finished pie is well worth the few extra steps. It’s a beautiful and tasty ensemble, and really not that difficult at all to put together.

It’s a show-stopper too. I mean, how often do you see a bright red pie? Whether for Valentine’s Day or any other day of the year, here is a red velvet variation you’ve got to try!

Red Velvet Pudding Pie

You may enjoy these other red velvet recipes:

Red Velvet Cupcakes by FoodieCrush
Red Velvet Crinkle Cookies by Two Peas and Their Pod
Red Velvet Whoppie Pies by Annie’s Eats
Red Velvet Bread Pudding by Taste and Tell
Marbled Red Velvet Cheesecake Brownies by The Novice Chef

Red Velvet Pudding Pie

Yield: One 9-inch pie

Red Velvet Pudding Pie

Your favorite cake flavor in a pie!

Ingredients

    For the crust:
  • 1 1/2 cups (160 grams, about 20 squares) chocolate graham crackers
  • 1/3 cup (70 grams) unsalted butter, melted
  • 3 tablespoons (45 grams) sugar
  • For the filling:
  • 1 1/2 cup (12 fluid ounces) whole milk
  • 1 cup (8 fluid ounces) heavy whipping cream
  • 1/2 cup (115 grams) sugar
  • 1 /3 cup (43 grams) unsweetened cocoa, sifted
  • 4 large eggs
  • 1 cup (8 fluid ounces) buttermilk
  • 4 tablespoons cornstarch
  • 3 tablespoons (42 grams) unsalted butter
  • 1 tablespoon red food coloring
  • 2 teaspoons vanilla extract
  • For the topping:
  • 1 cup (8 fluid ounces) heavy whipping cream
  • 3 tablespoons (45 grams) sugar
  • 1 teaspoon vanilla extract

Instructions

  1. To make the crust, preheat oven to 350 degrees F.
  2. 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 10-12 minutes. Let cool completely.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store pie in the fridge for up to 3 days.
http://www.completelydelicious.com/2012/02/red-velvet-pudding-pie.html

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25 Responses to Red Velvet Pudding Pie

  1. Jeanne says:

    I love this idea! It sounds amazing, and the colors are gorgeous!

  2. Sally says:

    wow! this recipe is incredible! there are certianly a lot of red velvet recipes out there, but i’ve never seen one for a red velvet pie. Your pictures are beautiful! in fact, i think all of your pictures are annalise! thanks for posting. :)

  3. Deborah says:

    This is totally making me want more red velvet! This is stunning and sounds SO delicious!

  4. Ellen says:

    Beautiful, it’s amazing when an idea comes true.

  5. Love this! So creative and delicious. :)

  6. Yes – totally a show stopper!! This looks amazing!

  7. Sarah says:

    Can’t wait to try this pie – looks so delicious!

  8. Wowza! This pie looks super decadent and delicious- I love it! Red Velvet cake is one of my favorites! :-)

  9. Erika Beth says:

    This looks delightful and perfect for Valentine’s Day!

  10. What a pretty Valentine’s dessert! I am not a big pudding fan, but I have to admit that this looks very tempting.

  11. This looks luscious! I’m always up for anything that’s gooey and rich :)

  12. Jessica says:

    After seeing everything you’ve done with the concept of Red Velvet…can I just say…I love everything you stand for and want to be you when I grow up.

  13. Puddin’ plus chocolate grahams topped with whip cream. My recipe book is now full. Looks DELISH as usual! XO

  14. Sues says:

    I’m oddly not a big fan of red velvet desserts, but I have to say, this looks AMAZING!! I would definitely try this red velvet dessert!

  15. Jennifer C says:

    I started a project this year to make a pie a week for the whole year and this was the Valentine pie. The pie and the crust was fantastic. I probably should have let the pudding cook a bit longer, but I was nervous working with buttermilk. But it still had the tang and the cocoa flavor of a red velvet- loved it!

    • Annalise says:

      A pie a week? That is ambitious, and awesome! Glad you liked this pie, what other ones have you enjoyed baking this year?

  16. Jennifer C says:

    Thanks! So far the ones that turned out well were: your red velvet, a banana rum cream pie, cherry bourbon, and sweet potato. I had some failures- lemon chiffon and fudge pie. I’m determined to kick some butt at bake sales in the near future :)

  17. glenda says:

    Need help–I messed mine up–I have never made homemade pudding before and I think this is where I messed up–after the cornstarch/egg part and put it back on the stove it said “cook till thick”–I must have not cooked long enough–after refrigerate 3 hours it was runny so I put it in the freezer–it did taste good–I’ll have to try again..

    • Annalise says:

      It should get pretty thick while you’re cooking it. The mixture needs to be brought to a boil in order for the cornstarch to be activated. It will thicken further during chilling. Sorry! I’ll have a read through my instructions, perhaps they are unclear.

  18. glenda says:

    I think your instructions were fine. The first part (with the cocoa) almost overflowed. I didn’t let the cornstarch part boil and I’m pretty sure I set the timer for 5 minutes. Will make just the pudding part again and make the pie again for sure. thanks

  19. glenda says:

    sorry–step 4 should be brought to a boil?? It does say not to boil..

    • Annalise says:

      Oh, okay, my apologies. I’ve looked at the recipe and I forgot you can’t boil buttermilk, but you’ll need to make sure it gets hot enough to activate the cornstarch. It should definitely change during this time and become thick. Sorry for the confusion!!

  20. Lisa says:

    Making this pie again for my son’s birthday. He requests it each year since it’s debut. He is a pie boy and loves, loves, loves this pie! Thanks for the easy and delicious recipe. <3

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