Red Velvet Pudding Pie

It’s got a chocolate cookie crust. It’s got a rich silky pudding filling with a subtle chocolate flavor and hint of tanginess, tinted red of course. And it’s got a fluffy whipped cream topping.What more could you want?

Photo by Tricia T.

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

150

minutes

SERVINGS

6

servings

Ingredients

  • CRUST:

  • 1 1/2

    cups (about 20 squares) chocolate graham crackers

  • 1/3

    cup unsalted butter, melted

  • 3

    tablespoons sugar

  • FILLING:

  • 1 1/2

    cup whole milk

  • 1

    cup heavy whipping cream

  • 1/2

    cup sugar

  • 1

    /3 cup unsweetened cocoa, sifted

  • 4

    large eggs

  • 1

    cup buttermilk

  • 4

    tablespoons cornstarch

  • 3

    tablespoons unsalted butter

  • 1

    tablespoon red food coloring

  • 2

    teaspoons vanilla extract

  • TOPPING:

  • 1

    cup heavy whipping cream

  • 3

    tablespoons sugar

  • 1

    teaspoon vanilla extract

Directions

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.

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