Go Back
+ servings

Red Velvet Pudding Pie

Print Recipe
Your favorite cake flavor in a pie!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings 10 servings
Calories 457
Author Annalise

Ingredients

For the crust:

  • 1 ½ cups chocolate graham crackers (160 grams, about 20 squares)
  • 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)
  • 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.

Nutrition

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