Red Velvet Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Red Velvet Filling:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">15g unsweetened cocoa powder</li><li class="ingredients-single-item">30ml liquid red food coloring (or 2 tsp gel food coloring)</li><li class="ingredients-single-item">240ml buttermilk, room temperature</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp white vinegar</li><li class="ingredients-single-item">For the Cream Cheese Topping:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Rubber spatula</li><li class="equipment-single-item">Food processor (for graham crackers)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). To make the graham cracker crust, pulse the graham crackers in a food processor until they form fine crumbs. This creates the perfect texture for a solid crust foundation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the graham cracker crumbs with melted butter, sugar, and salt. Mix until the mixture resembles wet sand and holds together when pressed. The butter acts as a binding agent while the sugar helps caramelize the crust during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly and evenly into the bottom and up the sides of your pie dish, using the bottom of a measuring cup to compact it tightly. Bake for 10 minutes until lightly golden and set. Remove from oven and let cool completely while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the red velvet filling, cream together the softened butter and sugar in a stand mixer until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, creating a lighter texture in your finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate small bowl, combine the cocoa powder and red food coloring to create a paste, then blend this into your butter mixture until fully incorporated. The acidity in cocoa powder helps activate the red color.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whisk together the flour and salt. Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour, mixing on low speed just until combined after each addition. Overmixing develops gluten, which can make your filling tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small cup, mix the baking soda and vinegar – it will fizz as the acid reacts with the base. Immediately fold this mixture into your batter using a rubber spatula. This chemical reaction helps create carbon dioxide bubbles that make your filling lighter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the filling into your cooled crust and smooth the top with a spatula. Bake for 25-30 minutes or until the center is set but still slightly jiggly – a toothpick inserted should come out with a few moist crumbs. The filling will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours before adding the topping. This cooling time is crucial for the filling to set properly and develop its full flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cream cheese topping, beat the softened cream cheese and butter until completely smooth and free of lumps. Gradually add the sifted powdered sugar, vanilla, and salt, beating until light and fluffy, about 3-4 minutes. The sifting prevents lumps in your finished topping.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread or pipe the cream cheese topping over the chilled pie. For an extra special presentation, transfer some of the topping to a piping bag fitted with a star tip and create decorative swirls around the edge. The contrast between the vibrant red filling and white topping makes for a stunning visual.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the finished pie for at least 1 hour before serving to allow all the flavors to meld together. When ready to serve, use a sharp knife dipped in hot water (and wiped dry) between each cut for the cleanest slices. Your Red Velvet Cream Pie will keep refrigerated for up to 3 days.</li></ol>