Red Velvet Pie

A rich and velvety red velvet pie with a delicious cream cheese filling, combining striking appearance and delightful flavor.

Scale

1 ½ cups all-purpose flour (sifted)

¼ cup unsweetened cocoa powder

½ cup granulated sugar

½ cup unsalted butter (cold)

½ cup buttermilk

2 tbsp red food coloring (gel)

2 large eggs

1 tsp vanilla extract

8 oz cream cheese (softened)

1 cup powdered sugar

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Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, and granulated sugar. Whisk together.
Add the cold, unsalted butter to the flour mixture and work until it resembles coarse crumbs.
Drizzle in the buttermilk and add the red food coloring, gently stirring until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a floured surface, roll out the chilled dough to about 1/8 inch thick, transfer it to a 9-inch pie pan, and prick the bottom with a fork. Bake for 15 minutes.
While the crust is baking, beat the cream cheese until smooth, then gradually add the powdered sugar and vanilla extract until creamy.
Add the eggs one at a time, mixing well after each addition, then mix in the remaining buttermilk.
Once the crust is slightly cooled, pour the cream cheese filling into the crust and smooth the top.
Bake for an additional 25 minutes or until the filling is set.
Allow the pie to cool completely before slicing and refrigerate for a few hours before serving.

Serve with a dollop of whipped cream and store leftovers in an airtight container for up to 3 days.