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Red Velvet Pie

This warm and indulgent red velvet pie combines a brownie-like filling with a fluffy whipped cream topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie filling
  • 1/2 cup unsalted butter, softened Room temperature
  • 2 cups packed brown sugar
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • 1 pie crust packaged or from scratch 9-inch pie plate
For the whipped cream topping
  • 2 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup cold heavy whipping cream

Method
 

Preparation
  1. Preheat oven to 350 degrees F.
  2. Unroll your pie crust and place it in a 9-inch pie plate. Chill until ready to fill.
  3. Cream butter and brown sugar in an electric mixer; the mixture will be crumbly.
  4. Mix in the eggs, then add 1 teaspoon vanilla, baking powder, and cocoa. Mix until smooth.
  5. Mix in flour, then add vinegar and red food coloring and mix until smooth.
  6. Place the pie crust on a cookie sheet and fill it with the brownie batter.
  7. Bake for 50 to 60 minutes or until puffed and cracked around the edges.
  8. Cool before topping.
Making the Topping
  1. Mix softened cream cheese with 1/2 cup sugar and 1/2 teaspoon vanilla using an electric mixer.
  2. While running the mixer, slowly add the heavy whipping cream and mix until stiff peaks form.
  3. Serve on the side of slices of pie or frost the top with the whipped cream.

Notes

Chill the crust before filling to help prevent sogginess. Use room-temperature eggs and softened butter for a smooth batter. Check for doneness at 50 minutes: the center puffed and edges set with small cracks.