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!
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RECIPE LINK IS BELOW AND HAS A PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
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!
What you need for Cheesecake Stuffed Red Velvet Cookies: (amounts in recipe)
- chocolate sandwich cookies
- cocoa powder
- Dixie Crystals Extra Fine Granulated Sugar
- red food coloring
- vanilla extract
How to make Cheesecake Stuffed Red Velvet Cookies:
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.
Heat buttermilk in the microwave or on the stove until hot. Add in hot buttermilk and whisk until smooth.
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.
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.
Once the filling has been poured into the chocolate cookie pie crust it’s time to prevent a film from forming on the pie as it cools.
Cover the hot pie with plastic wrap. Make sure the plastic wrap is touching the filling and covers the top of the pie.
Refrigerate at least 6 hours but preferably 24 hour to develop flavor.
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.
More tasty pie recipes:
Red Velvet Chocolate Cream Pie
I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
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