Can’t decide between a pie or a cookie? Get the best of both worlds with this Red Velvet Cookie Pie. This is the perfect holiday pie!
You know red velvet is a favorite around here! For more of our favorites, make sure to try this XL Red Velvet Cookie Recipe or this Red Velvet Cheese Ball.
Now, let’s talk pie. I told you all last month that I have deemed 2016 the year of the pie. This red velvet beauty is my February submission. I actually had the idea to do a cookie/pie hybrid after remembering a Chocolate Chip Cookie Pie that I made a few years ago.
I tried using the same recipe, but adapting lightly to turn it red velvet, but it didn’t translate over to red velvet very well. So I scraped that recipe, and went for a more traditional cookie dough for the center. The dough is still a bit more sticky and gooey than regular cookie dough, but it makes it so that the whole cookie stays soft and perfect.
All you need is a scoop of ice cream to top it off. This pie is good both warm and at room temperature, but I really like it a little warm with the ice cream melting on top. I’m pretty sure this would be the perfect holiday dessert!
Ingredients
- Pie Crust: You can use a homemade pie crust or a store bought pie crust.
- Butter: I use unsalted butter. You want to make sure the butter is at room temperature before starting.
- Sugar: You will use both white sugar and brown sugar for this pie.
- Egg: The egg is for structure and texture. Use a large egg.
- Food Coloring: I use liquid food coloring in this pie. If you are using a gel, you will not need as much.
- Vanilla: Use a pure vanilla extract for the best flavor.
- Salt: Salt in not only important for flavor, but also for texture.
- Baking Soda: The baking soda will help the pie to raise slightly.
- Cocoa Powder: You need a bit of cocoa powder for red velvet. I use regular unsweetened cocoa powder.
- Flour: I use unbleached all-purpose flour.
- Chocolate Chips: You will use a mixture of semi-sweet chocolate chips and white chocolate chips.
How to Make Red Velvet Cookie Pie
STEP 1: Roll out the pie crust and place it in a pie tin. Prick the crust with a fork on the sides and the bottom.
STEP 2: Beat the butter with both sugars, and when fluffy, add in the egg, food coloring, and vanilla.
STEP 3: In another bowl, whisk together the salt, baking soda, cocoa powder, and flour. Pour this into the wet ingredients, then stir it all together until combined. Then stir in both chocolate chips.
STEP 4: Pour this filling into the prepared pie crust. Spread it into an even layer.
STEP 5: Bake the pie until cooked through, covering the crust once it starts to get too brown. Let the pie cool slightly before serving.
More Red Velvet Favorites
Red Velvet Whoopie Pies
Red Velvet Cupcakes
Oreo Cream Cheese Stuffed Red Velvet Brownies
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Red Velvet Cookie Pie
Ingredients
- 1 pie crust unbaked
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 egg
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 cup milk or semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- ice cream for serving
Instructions
- Preheat the oven to 350ºF.
- Roll the pie crust and place in a 9-inch pie dish. Flute the edges and prick the bottom and the sides of the crust with a fork. Set aside.1 pie crust
- In a bowl, or the bowl of a stand mixer, beat the butter until smooth. Add both sugars and continue to beat until light and fluffy. Beat in the egg, then scrape down the sides of the bowl. Beat in the food coloring and vanilla extract.1/2 cup butter, 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1 egg, 2 teaspoons red food coloring, 1 teaspoon vanilla extract
- In another bowl, whisk together the salt, baking soda, cocoa powder and flour. Pour the dry ingredients into the wet ingredients and beat just until combined. Stir in both kinds of chocolate chips.1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 tablespoon unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 cup milk or semi-sweet chocolate chips, 1/2 cup white chocolate chips
- Pour the batter into the prepared pie crust. Carefully spread evenly into the crust. (I used an offset spatula which worked perfectly.)
- Bake the pie for 20 minutes, then cover the exposed crust and return to the oven until a toothpick inserted in the center of the pie comes out clean, another 20-30 minutes.
- Serve the pie warm or cold, topped with ice cream, if desired.ice cream
Joanne Bruno says
Lately I feel like sleep has been getting in the way of my best blog intentions, which is SO not the same as everything that you’re going through, but I think I understand on some level? You have so many red velvet recipes, though, that I think we have plenty to choose from while you take a breather. Though I am definitely glad you shared this pie…because cookie + pie is kind of the best thing ever.