Ingredients with Measurements:
- 1 pre-made pie crust
- 1 box of instant chocolate pudding mix
- 2 cups of milk
- 1/2 cup of red velvet cake mix
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- Red food coloring (optional)
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Bake the pre-made pie crust according to the package instructions and let it cool completely.
3. In a mixing bowl, whisk together the instant chocolate pudding mix and 2 cups of milk until smooth.
4. In another mixing bowl, mix together the red velvet cake mix and enough water to make a thick paste.
5. Add the red velvet cake paste to the pudding mixture and whisk until well combined.
6. If desired, add a few drops of red food coloring to enhance the color of the pudding.
7. Pour the pudding mixture into the cooled pie crust and smooth out the top.
8. Refrigerate the pie for at least 2 hours to set.
9. In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the top of the chilled pie.
11. Garnish with chocolate shavings and additional whipped cream.
12. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Bake the pie crust at 375°F (190°C).
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 230mg
Total carbohydrates: 34g
Dietary fiber: 1g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- Instead of a pre-made pie crust, you can make your own using your favorite recipe.
- You can use any brand of instant chocolate pudding mix.
- Instead of red velvet cake mix, you can use any other cake mix flavor.
- You can use whipped topping instead of heavy cream.
Variations:
- Add a layer of cream cheese frosting between the pudding and whipped cream layers.
- Use a graham cracker crust instead of a traditional pie crust.
- Add chopped pecans or walnuts to the whipped cream topping for added texture and flavor.
Tips and tricks:
- Make sure the pie crust is completely cooled before adding the pudding mixture.
- Use a deep-dish pie dish to ensure there is enough room for the pudding mixture.
- For a richer flavor, use whole milk instead of skim or low-fat milk.
- To make the pie ahead of time, prepare the pudding mixture and store it in the refrigerator until ready to assemble.
Storage instructions:
Store the leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand for an elegant presentation.
Garnishes:
Garnish the pie with whipped cream and chocolate shavings.
Pairings:
Serve this pie with a cup of coffee or a glass of milk.
Suggested side dishes:
This pie is rich and decadent on its own and does not need any additional side dishes.
Troubleshooting advice:
- If the pudding mixture is too thick, add a little more milk until it reaches the desired consistency.
- If the whipped cream is too runny, continue to whip it until stiff peaks form.
Food safety advice:
Make sure to refrigerate the pie for at least 2 hours to ensure it sets properly.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The cake's distinctive red color comes from the reaction between cocoa powder and vinegar or buttermilk.
Flavor profiles:
This pie has a rich and creamy chocolate flavor with a hint of tanginess from the red velvet cake mix.
Serving suggestions:
Serve this pie as a dessert for a special occasion or holiday gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A