Best Red Velvet Pie Recipes

RED VELVET WHOOPIE PIE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

RED VELVET PIE

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.

PEPPERMINT RED VELVET WHOOPIE PIE

Steps:

• Peppermint Vanilla Cake:.
• For the strawberry cake:
• Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake:
• Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake:
• Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Peppermint Cream Cheese Icing:.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.

RED VELVET-BLUEBERRY ICE CREAM PIE

Steps:

• Scrape off and discard the frosting from the cupcakes; crumble the cupcakes into crumbs. Press all but 1/4 cup crumbs into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze 30 minutes.
• Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust using an offset spatula or rubber spatula; spread the sorbet on top. (Return the pie to the freezer between layers if the ice cream gets too soft.) Freeze while you make the whipped cream.
• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Top the pie with the whipped cream and sprinkle the reserved cupcake crumbs around the edge. Freeze until firm, at least 4 hours or overnight.

RED VELVET WHOOPIE PIE POPPERS

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat cake mix, softened butter, eggs and food color with electric mixer on medium speed about 2 minutes or until well mixed (batter will be very thick). Using a level measuring teaspoon, drop dough 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges in sprinkles.

RED VELVET-BLUEBERRY ICE CREAM PIE

Steps:

• 1. Scrape off and discard the frosting from the cupcakes; crumble cupcakes into crumbs. Press all but 1/4 cup crumbs into bottom and up sides of a 9-inch deep-dish plate. Freeze for 30 minutes.
• 2. Meanwhile, let the ice cream and sorbet soften at room temperature, about 15 minutes. Spread the ice cream evenly over the crust; spread the sorbet on top of ice cream. (return pie to freezer between layers if ice cream gets too soft). Freeze pie again while you make the whipped cream.
• 3. Beat the heavy cream and powdered sugar in a large bowl with mixer on medium-high speed until soft peaks form, about 3 minutes. Top pie with whipped cream, and sprinkle reserved cupcake crumbs around edges.
• 4. Freeze pie until firm, at least 4 hours or overnight.

RED VELVET MISSISSIPPI MUD PIE

Steps:

• For the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.
• Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
• Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
• Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
• For the Flourless Red Velvet Cake: Increase oven temperature to 350 degrees.
• Place butter and chocolate in a microwave safe bowl and heat in the microwave and heat for about 30-45 seconds until chocolate is melted. Stir chocolate and butter together until blended. In a small bowl, whisk together salt, red food coloring and vanilla; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate and butter mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add red food coloring mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/4 cup sugar, beating until soft peaks form.
• Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours or place in the freezer for 1 1/2 hours.
• For the Red Velvet Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk and buttermilk and whisk until well incorporated.
• Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 45 seconds-1 minute and immediately transfer to a medium bowl. Add butter, vanilla and red food coloring; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours or place in freezer for 1 1/2 hours.
• Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
• Prepare the Cream Cheese Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream cheese and whipping cream until soft peaks form. Sprinkle sugar over whipped cream and add vanilla extract and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

RED VELVET BROWNIE PIE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 350°. Unroll your pie crust and place in a 9" pie plate. Chill until ready to fill. 2.Combine cocoa powder, 1 teaspoon vanilla, and food coloring in a small bowl. Stir to form a paste. 3.Cream butter and sugar with an electric mixer until fluffy. Mix in eggs, one at a time, then add remaining 1 teaspoon vanilla. Add cocoa powder mixture and beat until completely incorporated. Mix in flour and salt. Fold in chocolate chips. Pour into prepared crust. 4.Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or only slightly colored). You may want to cover the edges of your crust with foil before baking. (I forgot and my edges got a little too brown for my tastes.) Cool completely. Serve with cream cheese whipped cream. 5.Make the cream: Beat 1 cup cold heavy whipping cream with 1 tablespoon sugar about 5 minutes until soft peaks form. Chill until ready to use. Mix 4 ounces softened cream cheese with ½ cup sugar and ½ teaspoon vanilla using a hand-held mixer. Fold into whipped cream. Serve with Red Velvet Brownie Pie.

PEPPERMINT RED VELVET WHOOPIE PIE

Steps:

• For the strawberry cake: Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake: Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake: Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.

RED VELVET MISSISSIPPI MUD PIE

Steps:

• For the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.
• Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
• Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
• Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
• For the Flour less Red Velvet Cake: Increase oven temperature to 350 degrees.
• Place butter and chocolate in a microwave safe bowl and heat in the microwave and heat for about 30-45 seconds until chocolate is melted. Stir chocolate and butter together until blended. In a small bowl, whisk together salt, red food coloring, vinegar, and vanilla; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate and butter mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add red food coloring mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/4 cup sugar, beating until soft peaks form.
• Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours or place in the freezer for 1 1/2 hours.
• For the Red Velvet Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk and buttermilk and whisk until well incorporated.
• Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 45 seconds-1 minute and immediately transfer to a medium bowl. Add butter, vanilla and red food coloring; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours or place in freezer for 1 1/2 hours.
• Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
• Prepare the Cream Cheese Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream cheese, sugar and vanilla extract on high. Slowly add in whipped cream and whip until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

RED VELVET PUDDING PIE RECIPE - (4.4/5)

Steps:

• To make the crust, preheat oven to 350°F. Place the chocolate graham crackers, sugar, and melted butter in a food processor and pulse until crackers have been turned to crumbs and mixture is combined. Press into a 9 inch pie dish. Bake for 10 to 12 minutes. Let cool completely. To make the filling, combine the milk, cream, sugar, and cocoa in a medium saucepan and stir to dissolve the sugar and cocoa. Heat the mixture over medium heat until steaming and bubbles appear around the edges. Meanwhile, whisk together the eggs, buttermilk, and cornstarch. Add the heated chocolate mixture slowly to the egg mixture, while whisking constantly. When fully combined, return the mixture to the saucepan and place over medium high heat. With a spatula, stir constantly until mixture thickens, about 5 minutes. Do not allow it to boil (reduce heat if necessary) or buttermilk may curdle. Add butter, vanilla extract, and red food coloring and stir until smooth. Strain mixture through a mesh strainer to remove any lumps. Pour into the cooled pie crust. To make the whipped topping, whip the heavy whipping cream to soft peaks and add the sugar and vanilla extract and whip to medium peaks. Spread on top of pie and refrigerate for at least 2 hours before serving. Store pie in the fridge for up to 3 days.