Classic red velvet flavor in pie form!

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

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

Servings: 10 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Your favorite cake flavor in a pie!
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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.
Calories: 457kcal, Carbohydrates: 37g, Protein: 7g, Fat: 33g, Saturated Fat: 19g, Cholesterol: 162mg, Sodium: 175mg, Potassium: 208mg, Fiber: 1g, Sugar: 24g, Vitamin A: 1188IU, Vitamin C: 1mg, Calcium: 127mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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