RED VELVET PIE

Red Velvet Pie image

Provided by Erin Jeanne McDowell

Categories dessert

Time 2h

Yield One 9-inch pie

Number Of Ingredients 16

1 prepared pie crust, fitted into a 9-inch pie plate
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon red food coloring
Whipped cream, for serving, optional

Steps:

Preheat the oven to 350 degrees F. Place the prepared pie crust on a parchment-lined baking sheet and refrigerate until ready to fill.
For the cream cheese layer: Cream the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth, 2 to 3 minutes. Add the egg, egg yolk and vanilla and mix until well combined.
Spoon the cream cheese filling into the crust and spread evenly. Chill in the freezer to firm the base while you make the second layer.
For the red velvet layer: Whisk the flour, cocoa powder and salt together in a medium bowl. In the same mixer bowl you used for the cream cheese layer, cream the butter and granulated sugar together until light and fluffy, 3 to 4 minutes. Add the egg and egg white and mix to combine.
Add the vanilla and food coloring and mix well, then add the dry ingredients and mix until combined. Spoon the red filling into the chilled pie and spread into an even layer.
Bake until the crust is deep golden brown and the filling springs back when touched lightly in the center, 40 to 45 minutes. Cool completely before slicing. Serve with whipped cream if desired.