Dive into the classic flavor of red velvet with this homemade Red Velvet Chocolate Cream Pie! This pie has the tangy of red velvet, the silkiness of chocolate pie and a homemade chocolate cookie crust!
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
I am so in love with this Red Velvet Chocolate Cream Pie. After a few failed attempts to create it, I was so excited with the final product! It’s beautiful and it has that perfect red velvet tang!
Ingredients For Red Velvet Chocolate Cream Pie:
- chocolate sandwich cookies
- butter
- buttermilk
- cocoa powder
- white sugar
- cornstarch
- salt
- red food coloring
- vanilla extract
Ingredient amounts and recipe directions are below with a print option!
How To Make Red Velvet Chocolate Cream Pie:
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In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch and salt.
Yep we’re mixing all the dry ingredients together in the sauce pan to save dishes. No heat yet.
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Heat buttermilk in the microwave or on the stove until hot. Add in hot buttermilk and whisk until smooth.
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Add red food coloring and whisk.
I really like to use a non taste red food coloring for desserts like this because sometimes red food coloring can be a little bitter.
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Cook and whisk the mixture 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. This is important.
Yes, just 4 minutes! Your arms may burn, but you can do it. -
Don’t mix in the butter and extract until it’s removed from the heat.
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Once the filling is ready, pour it into the crust!
Once it has been poured into the chocolate cookie pie crust it’s time to prevent a film from forming on the pie as it cools.
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Cover the hot pie with plastic wrap. Make sure the plastic wrap is touching the filling and covers the top of the pie.
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Refrigerate at least 6 hours but preferably 24 hour to develop flavor.
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Top with whipped cream!
QUICK GLANCE Red Velvet Chocolate Cream Pie FAQ:
Do I have to use red food coloring?
To get the nice red color you will need some type of red coloring. However, there are natural food colorings out there as well as “no taste” red food colorings. I prefer the no-taste red food coloring because red food coloring can be bitter.
Do I have to use buttermilk?
You can use whole milk instead of buttermilk in this recipe with an even 1:1 swap. However, you won’t get that tangy red velvet flavor with whole milk. If you use whole milk, it’ll still be amazing but it’ll just be a chocolate pie with red food coloring.
Can I use another type of crust?
You sure can! I really love the chocolate cookie crust with this recipe but you could also use a normal pie crust or a graham cracker crust for this pie.
Can I use another type of crust?
You sure can! I really love the chocolate cookie crust with this recipe but you could also use a normal pie crust or a graham cracker crust for this pie.
More Tasty Pie Recipes:
Red Velvet Chocolate Cream Pie
Red Velvet Chocolate Cream Pie
Dive into the classic flavor of red velvet with this homemade Red Velvet Chocolate Cream Pie! This pie has the tangy of red velvet, the silkiness of chocolate pie and a homemade chocolate cookie crust!
Ingredients
For the Cookie Crust:
- 30 chocolate sandwich cookies
- 6 tablespoons butter, melted
For Pie Filling:
- 3 cups buttermilk
- 1/4 cup cocoa powder
- 1 1/4 cups white sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoon red food coloring
- 2 teaspoons vanilla extract
- 3 tablespoons butter
Instructions
For the 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 the microwave or on the stove until hot.
In a medium saucepan, whisk together the 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 butter and extract 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 the top of the pie and prevent it from forming a film)
Refrigerate at least 6 hours but preferably 24 hour to develop flavor
Top with whipped cream
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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Hi,I have been trying to get this recipe,but when it opens up there is no recipe.
Hi Doreen! I’m so sorry about that! This was a sponsored recipe for Dixie Crystal and I had a link at the bottom to take readers to the recipe. However, recently Dixie Crystals deleted all of those links from their site! So I’ve just done an edit on the post and added a recipe card with the recipe