Red Velvet Pudding Pie
Classic red velvet flavor in pie form!
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.
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.
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!
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
Ingredients
For the crust:
- 1 ½ cups chocolate graham crackers (160 grams, about 20 squares)
- ⅓ cup unsalted butter , melted (70 grams)
- 3 tablespoons granulated sugar (45 grams)
For the filling:
- 1 ½ cup whole milk (12 fl oz)
- 1 cup heavy whipping cream (8 fl oz)
- ½ cup granulated sugar (115 grams)
- ⅓ cup unsweetened cocoa , sifted (43 grams)
- 4 large eggs
- 1 cup buttermilk (8 fl oz)
- 4 tablespoons cornstarch
- 3 tablespoons unsalted butter (42 grams)
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
For the topping:
- 1 cup heavy whipping cream (8 fl oz)
- 3 tablespoons granulated sugar (45 grams)
- 1 teaspoon vanilla extract
Instructions
- 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 10-12 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.
I love this idea! It sounds amazing, and the colors are gorgeous!
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. 🙂
This is totally making me want more red velvet! This is stunning and sounds SO delicious!
Beautiful, it’s amazing when an idea comes true.
Love this! So creative and delicious. 🙂
Yes – totally a show stopper!! This looks amazing!
Can’t wait to try this pie – looks so delicious!
Wowza! This pie looks super decadent and delicious- I love it! Red Velvet cake is one of my favorites! 🙂
This looks delightful and perfect for Valentine’s Day!
What a pretty Valentine’s dessert! I am not a big pudding fan, but I have to admit that this looks very tempting.
This looks luscious! I’m always up for anything that’s gooey and rich 🙂
Yum! Don’t forget red velvet ice cream!
http://scoopalicious.blogspot.com/2011/02/red-velvet-ice-cream.html
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.
Puddin’ plus chocolate grahams topped with whip cream. My recipe book is now full. Looks DELISH as usual! XO
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!
Holy cow this looks divine!
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!
A pie a week? That is ambitious, and awesome! Glad you liked this pie, what other ones have you enjoyed baking this year?
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 🙂
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..
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.
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
sorry–step 4 should be brought to a boil?? It does say not to boil..
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!!
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
When I was making this yesterday for Thanksgiving, I messed up the first time. But the second time I followed every step in the directions for the filling. When I put the pudding pie in the fridge, the pudding was not setting because I put it in the fridge like at 2pm, 2 hours before the guests arrived, and when I made the topping, I put it back into the fridge 2 hours before serving and the topping sank through the pie. I’m wondering where did I go wrong. I was thinking I undercooked the filling because when it said heat the mixture until steaming and bubbles appear around the edges, so I wasn’t sure what that’s supposed to look like.
This looks amazing! What suggestions would you have for making individual crusts in a cupcake tin?