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Pies & Tarts

Red Velvet Fudge Pie

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It's your favorite red velvet cake in a pie crust and topped with rich chocolate what could be better?

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: two pies (16-20 servings)
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 Signature Red Velvet Cake Mix
  • 1 package refrigerated pie crusts (2 crusts)
  • 1¼ Cups water
  • ⅓ Cup vegetable oil
  • 3 Large eggs
  • 1/2 cup butter
  • 1 package (12 oz.) semi-sweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk

Baking Instructions

  1. Preheat oven to 350°F. Grease two 8 or 9-inch pie pans*. Roll out crusts and press into prepared pie pans.
  2. Combine cake mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer on medium speed for 2 minutes. Pour into prepared pans. If desired, brush crusts with egg wash.
  4. Bake 30 to 35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. (Wrap edges of pie crust with foil if crust begins to get to dark.)
  5. Cool cakes completely on wire rack.
  6. Combine butter, chocolate chips (reserve ½ cup for garnish) and condensed milk in medium saucepan over medium heat stirring until smooth; let cool slightly. Evenly pour over cakes. Sprinkle with reserved chocolate chips. Cool completely before serving.
  7. *If using dark coated pie pans, preheat oven to 325°F and bake an additional 3 to 5 minutes.

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Tips

instant pudding

instant pudding

for an extra moist cake use a 4oz. box of instant pudding. and a 1/2 cup of extra water and beat until the batter is thick. bake until toothpick comes out clean with a few moist crumbs on it. a lot of times i use the store brand.


Serving suggestions

Serving suggestions

For a special dessert, serve cake warm with a scoop of vanilla ice cream or whipped cream garnished with chocolate chips.





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