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Red Velvet Cream Pie Recipe

Red Velvet Cream Pie Recipe

Learn how to make this showstopping homemade Red Velvet Cream Pie with our easy-to-follow recipe. The perfect balance of cocoa-infused red velvet filling and tangy cream cheese topping creates the best dessert for special occasions. Master the technique for a silky smooth filling that sets perfectly every time!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
An overhead shot of a slice of Red Velvet Cream Pie on a white porcelain plate, showcasing the striking crimson red velvet filling against the golden graham cracker crust and crowned with swirls of cream cheese frosting. Soft natural light streams across the scene, highlighting the velvety texture of the filling and the delicate crumb of the crust. A vintage silver fork rests beside the slice, its tines marked with traces of the vibrant red filling. In the background, the remainder of the pie sits on a rustic wooden cake stand, dusted with a light sprinkle of cocoa powder and decorated with fresh raspberries scattered artfully around the edges.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Red Velvet Cream Pie?

This dessert combines graham crackers, butter and sugar for the crust; butter, sugar, eggs, cocoa powder, red food colouring, buttermilk and flour for the red velvet filling; and cream cheese, butter, powdered sugar and vanilla for the tangy topping.

How to cook Red Velvet Cream Pie at home?

Learn how to cook Red Velvet Cream Pie by first making a graham cracker crust, then creating a rich red velvet filling with cocoa powder and food colouring. Bake until set but slightly jiggly, cool completely, then top with a fluffy cream cheese frosting. The key is proper cooling time between layers for the perfect texture.

Can I make this red velvet dessert without food colouring?

Yes, you can omit the food colouring for a natural brown cocoa colour, or use beetroot powder (2-3 tablespoons) as a natural alternative. The taste will remain similar, though less vibrant in appearance. For a deeper natural red, add 1 tablespoon of apple cider vinegar to enhance the reaction.

Why does my cream cheese frosting keep getting runny?

Runny frosting usually results from ingredients being too warm or overbeating. Ensure cream cheese and butter are cool but softened, not melted. Beat just until smooth, add sugar gradually, and refrigerate the frosting for 20 minutes if it becomes too soft during preparation.

How far in advance can I prepare this decadent pie for a special occasion?

You can prepare this pie up to 2 days in advance. Make the crust and filling on day one, refrigerate overnight, then add the cream cheese topping the next day. Keep refrigerated until serving. The flavours actually improve with time as they meld together.

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The contrast between the vibrant red filling and white topping makes for a stunning visual." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-15", "reviewBody": "Divine color, incredible taste! The red velvet filling was perfectly balanced with the cream cheese topping. My guests couldn't believe I made it myself. The instructions were very clear and helpful.", "name": "Stunning Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rafael Mendoza", "datePublished": "2024-04-18", "reviewBody": "Easier than expected, stunning results! I was intimidated by the intermediate level but the step-by-step instructions made it foolproof. The graham cracker crust was perfectly buttery and the filling was incredibly velvety.", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-20", "reviewBody": "Absolute hit at our family gathering! The vibrant red color against the cream cheese topping was picture-perfect. The balance of cocoa flavor in the filling was just right - not too sweet and not too bitter.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Larsson", "datePublished": "2024-04-22", "reviewBody": "Better than any bakery version I've tried! The tip about the hot knife for clean slices was genius. I added some fresh raspberries on top for extra decoration and it complemented the flavors perfectly.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Bennett", "datePublished": "2024-04-23", "reviewBody": "Worth every minute making it! I was concerned about the filling setting properly but following the cooling instructions exactly resulted in perfect slices. Will definitely be making this for special occasions in the future!", "name": "Special Occasion Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/red-velvet-cream-pie-recipe" }
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