Red Velvet Pie?
Yes, thats right! Make this delicious pie in minutes. Simple ingredients and easy to put together. This is a no bake pie so you will need some time in the fridge. You will also need your favorite red velvet cake recipe, don't worry for this a box mix will work fine.
If using a cake mix follow box instructions or
1/3 cup vegetable oil
1 1/4 cup water
1 15 oz box red velvet cake mix
2 tbsp vanilla frosting
If you are using your favorite scratch red velvet cake recipe, make as you would normally.
Make the cake and let it cool. Once it has cooled in a large bowl crumble with hands until finely blended. Now add the frosting and blend together. Using plastic wrap or parchment paper place the bowl of cake onto it. Place another sheet of plastic wrap or parchment paper on the top of large cake ball. Now using a rolling pin roll just like you would pie crust. This is a cake crust so thicker is better for this pie.
Place rolled dough into your pie pan. Same way you would do regular pie crust. Refrigerate while preparing the filling. Please see video for tip!
Ingredients for pie filling
1 pound of cream cheese, room temperature
11/2 teaspoons pure vanilla extract
11/2 cups heavy cream
1/2 tsp lemon juice
2 cups whipped whip cream for topping
White chocolate (optional)
red food coloring (optional)
Beat cream cheese and 1/2 cup of sugar. Beat in vanilla, lemon juice and heavy whipping cream. Beat until fluffy and sturdy. Spread into red velvet crust. Place in refrigerator until firm. Overnight is best but a minimum of 4hrs. I topped with whip cream and red colored white chocolate shavings. This is optional but it is beautiful way to enjoy the recipe.
For red chocolate. Melt 1/4 cup of white chocolate in a microwave at 10sec increments until melted. Add red food coloring. Pour into a flat pan (cookie sheet is fine) and spread evenly as possible. Place in the refrigerator for a few minutes. Chocolate is ready to scrape when there is no finger print when touching. With a sharp knife scrape for curls or shavings.
TIP! If it breaks quickly it is too cold. If it sticks to pan it is not cold enough.