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Red velvet pie is a gooey, indulgent take on the classic red velvet cake. Brownie-like texture and classic red velvet flavor wrapped up in crunchy pie crust make for a little slice of heaven! This treat is the perfect pick-me-up for when you just need a spoonful of sweetness in your life.
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What is Red Velvet Pie?
This recipe is a hybrid between rich red velvet, gooey brownie, and flaky pie. Add a dollop of cream cheese whipped cream and you’ll have a slice of sweetness like never before! This treat is unique yet classic, combining familiar tastes and textures into a creation all its own. You’ll love this one-of-a-kind treat that brings unforgettable flavor to the table.
Why You’ll Love This Recipe
- It’s SUPER gooey – almost like it’s not baked, but it is!
- Brownies + Pie = Amazing dessert mashup!
Ingredients Needed for Red Velvet Pie
- Butter – unsalted butter that’s been softened
- Brown sugar – be sure to pack it
- Eggs – always buy large eggs
- Cocoa powder – unsweetened cocoa powder (not Dutch process)
- Flour – all-purpose flour is what is used
- Vinegar – white, distilled gives it that red velvet taste
- Food coloring – red, I don’t recommend using gel food coloring.
- Pie crust – packaged or use my from scratch pie crust recipe
- Cream cheese – softened so it mixes in better
- Sugar – granulated sugar for the whipped frosting
- Vanilla extract – always buy pure vanilla
- Heavy whipping cream – cold heavy cream beats better than room temperature
- Salt – for flavor
- Optional: Add some white chocolate chips!
How to Make Red Velvet Pie
- Preheat oven: Preheat oven to 350°F. Place unrolled pie crust in a 9” pie dish and chill until needed later on.
- Combine filling ingredients: In an electric mixer, cream brown sugar and butter until crumbly. Then, mix in eggs, vanilla, cocoa, and baking powder. Once smooth, add flour, vinegar, and food coloring and combine fully.
- Bake pie: Place the pie dish on top of a larger baking sheet to protect against overflow. Fill the pie crust with your red velvet brownie mixture and bake in the oven for 50 – 60 minutes. You’ll know your pie is done when it’s puffed and cracked around the edges.
- Make the cream: While your pie is baking, you can prepare the cream cheese whipped cream. Combine softened cream cheese with sugar and vanilla in an electric mixer. While mixing, add heavy whipping cream and whisk until stiff peaks form. Set aside.
- Serve: Allow the pie to cool before adding the cream cheese whipped cream, either on top or on the side of each slice.
- If you’ve never made whipped cream before, you may not know what it really looks like when “stiff peaks” form. It takes a few minutes, but just keep whipping until points of stiff cream form that don’t sink back into the bowl.
- Be aware that your pie will stay very gooey inside when fully cooked, so a toothpick test won’t work.
Yes, you can freeze brownie pie. Be cautious storing it, because brownie pie can lose moisture in the freezer and become dry. Cool entirely before freezing, ideally by slicing and wrapping each slice in plastic wrap and then placing the slices in a large, zipped plastic bag.
Yes, you can make this recipe without the pie crust.
Vinegar makes baked goods rise more, adds a distinct flavor, and creates a red color when combined with cocoa.
Yes, you can make this blue velvet by adding blue food coloring instead of red.
Have You Made This Recipe?
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Red Velvet Brownie Pie
For the Pie
- ½ cup (113g) unsalted butter , softened
- 2 cups (400g) packedbrown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon (5g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 1 pie crust , packaged or from scratch
For the Cream Cheese Whipped Cream
- 2 ounces (56g) cream cheese , softened
- ½ cup (50g) granulated sugar
- ½ teaspoon vanilla
- ½ cup (118ml) cold heavy whipping cream
- Preheat oven to 350°. Unroll your pie crust and place in a 9” pie plate. Chill until ready to fill.
- Cream butter and brown sugar in an electric mixer – mixture will be crumbly. Mix in eggs, then add 1 teaspoon vanilla, baking powder, and cocoa. Mix until smooth.
- Mix in flour, then add vinegar and red food coloring and mix until smooth.
- Place pie crust on a cookie sheet (in case of overflow) and fill pie with brownie batter. Bake 50-60 minutes or until puffed and cracked around the edges. Cool before topping.
- Make the cream: Mix softened cream cheese with ½ cup sugar and ½ teaspoon vanilla using an electric mixer. While running the mixer, slowly add the heavy whipping cream and mix until stiff peaks form. Serve on the side of slices of pie or frost the top with the whipped cream.
- Store leftover pie in refrigerator. Unfrosted pie will last 4 days, frosted will be less because the whipped cream will weep. Freeze unfrosted pie for up to 2 months.
- Pie will be crunchy on top and very gooey in the center. It will look raw but be cooked through because of the crust on the bottom.
- The top will fall slightly as it cools. This is normal.
Other Red Velvet Recipes
Red Velvet Pie is a giant red velvet brownie in a pie crust! This is a rich, fudgy, and gooey pie perfect for anyone who loves red velvet cake!
Last Updated on January 26, 2023