Red Velvet Pudding Pie Recipe 445

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RED VELVET PUDDING PIE RECIPE - (4.4/5)



Red Velvet Pudding Pie Recipe - (4.4/5) image

Provided by Tricia33

Number Of Ingredients 19

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

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.

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 9

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  • In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
  • Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 88 g, Cholesterol 125 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Sandwich Cookie, Sodium 740 mg, Sugar 63 g, TransFat 1 g

RED VELVET PIE



Red Velvet Pie image

This pie reveals two lovely layers when sliced: A smooth cream cheese layer on the bottom and sweet red velvet cake batter on top. Be sure to let the pie cool completely before slicing and serving. It's delicious finished with whipped cream, but you can always slather on a thin layer of your favorite cream cheese frosting if you're feeling extra-decadent.

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.

OREO PUDDING PIE



Oreo Pudding Pie image

Oreo Pudding Pie is a delicious, no-bake chocolate dessert with just five ingredients. Creamy, chocolatey, Oreo heaven is literally just minutes away!

Yield 8

Number Of Ingredients 5

2 (3.4 ounce) packages instant chocolate pudding mix
4 cups milk
1 (8 ounce) container cool whip
16 Oreo cookies (divided)
1 (6 ounce) Oreo pie crust

Steps:

  • Make pudding according to directions on box using the milk listed in the ingredients.
  • Fold in the cool whip.
  • Crush 12 of the Oreo cookies and mix in.
  • Pour the mixture into the pie crust.
  • Garnish with 4 Oreo cookies that have been broken into chunks.
  • Refrigerate until ready to serve.

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