Red Velvet Fudge Pie

Let’s pretend this isn’t super normal for me.Red Velvet Fudge Pie-9

I go and find the easiest/most calorie packed/pretty dessert I possibly can and bring it to Thanksgiving dinner.  Red Velvet Fudge Pie-2

I’m like that girl who brings the bad boy home for the holidays just to piss off her mother… but my bad boy is cake.. or pie? Cake pie?  THINGS ARE SO CONVOLUTED MOM, STOP TRYING TO LABEL MY DESSERTS… WHY CAN’T YOU JUST ACCEPT THEM AS THEY ARE.  Red Velvet Fudge Pie

Side note: my mom and I don’t really fight over what to call desserts (I’m not really that dramatic despite what my boyfriend/friends/family might tell you) we just agree to disagree and eat them.Red Velvet Fudge Pie-5

Where was I? Oh yes.  So I found this recipe and I had an ohhhh moment.  The world suddenly made perfect sense.  (I’m not dramatic at all remember.)Red Velvet Fudge Pie-7

I only made a few slight changes to Courtney’s version, but after it was finished I couldn’t help but think it would be kicked up a notch if you used dark chocolate chips instead of semi-sweet.  It’s something to consider.  Or don’t.  Whatever, it’s your cake.  MAYBE you should try it both ways and let me know which is your favorite. Red Velvet Fudge Pie-8Red Velvet Fudge Pie-10

Red Velvet Fudge Pie
Yields 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 red velvet cake mix (I used Ducan Hines)
  2. 3 eggs*
  3. 1/3 vegetable oil*
  4. 1 & 1/4 cup water*
  5. 1/2 cup butter
  6. 12 ounces mini chocolate chips, divided
  7. 1 (14-ounce) can of sweetened condensed milk
  8. 2 pie crusts (refrigerated or homemade)
Instructions
  1. Preheat your oven to 350 degrees. Roll out the pie crusts into the pie pans, unless purchased already in pans.
  2. Prepare your cake mix according to package instructions. Pour mixed batter into refrigerated pie crusts.
  3. Bake the pies for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.** Remove the pies and allow to cool.
  4. In a sauce pan combine the butter, 8 ounces of the mini chocolate chips, and sweetened condensed milk. Mix together until fudge sauce is smooth, then pour over the two pies.
  5. Sprinkle the remaining 4 ounces of mini chocolate chips on top of the fudge sauce.
  6. Allow the sauce to cool and harden before serving.
Notes
  1. * The starred ingredients were called for by the Duncan Hines cake mix, follow the instructions on the cake mix you're using!
  2. ** If the pie crust begins to brown before the cake is fully cooked, cover loosely with tin foil and continue baking until finished.
Adapted from Courtney from Pizzazzerie
the Pike Place Kitchen http://thepikeplacekitchen.com/
Better yet, maybe you should share with me and I’ll decide which one is my favorite.  Red Velvet Fudge Pie-6

P.S. you’re welcome for helping you decide what to bring to Christmas this year to impress that aunt who always scoffs when you say you know how to bake.  make sure she “accidentally” gets half the pie instead of her “tiny sliver.”Red Velvet Fudge Pie-11

P.P.S. my aunt doesn’t do that she’s a VERY lovely lady, hi Aunt Jacky!

Share Your Thoughts...

  1. OMG. I am ALL about the chocolate! What beautiful photography! I can never get my pictures to look like that! Did you take those photos?!

    • I did! I know what you mean though, they don’t always come out like that. Most of them are from my DSLR, but the last one is from my iPhone. It’s so hard to get good pictures now when there’s like NO natural light in the day. I like to take pictures that are going on the blog in natural light. But I also edit them with Lightroom 5. Best purchase I’ve made in a long time, it’s amazing!

      • My buddy LOVES LR5! I have zero patience for photo editing as there is ZERO natural light not only outside but in my apartment in general. Thanks for the tips :)

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