Red Velvet Chocolate Cream Pie

144

202

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

15m

Yield:

8 servings

Plan for:

6 hours chill time

This vibrant Red Velvet Chocolate Cream Pie has the traditional tanginess of red velvet combined with the silkiness of creamy chocolate pie. All of this perfection sits atop a homemade chocolate cookie crust.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cookie Crust

30 chocolate sandwich cookies
6 tablespoons unsalted butter, melted

Pie Filling

3 cups buttermilk
1/4 cup cocoa powder
1 1/4 cups Dixie Crystals Extra Fine Granulated Sugar
1/2 cup cornstarch
1/4 teaspoon salt
2 teaspoons red food coloring
2 teaspoons vanilla extract
3 tablespoons unsalted butter

Directions

For Cookie Crust, crush or blend chocolate cookies into crumbs. Mix with melted butter until combined.
Press chocolate cookie crumb mixture into 9-inch deep dish pie to create a pie crust. Set aside.
Heat buttermilk in microwave or on stove until hot.
In a medium saucepan, whisk together cocoa powder, sugar, cornstarch, and salt.
Add in hot buttermilk and whisk until smooth.
Add red food coloring and whisk.
Cook and whisk over medium heat until mixture starts to boil. As soon as it starts to boil, start a timer for 4 minutes. Whisk for 4 minutes.
Remove from heat and whisk in extract and butter until butter is melted.
Pour into prepared pie crust. Cover pie with plastic wrap, letting it touch and cover top of the pie. (It'll stick to top of pie and prevent it from forming a film.)
Refrigerate at least 6 hours, but preferably 24 hours to let flavor settle in.
Top with Crème Chantilly (optional).