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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

homemaide chocalate chip icecream sanwitches

homemaide chocalate chip icecream sanwitches

add a scope of ice cream inbetween two cookies and make sanwitches the kids go crazy for them.


Preventing Peaks & Tunnels

Preventing Peaks & Tunnels

You can avoid peaks and tunnels if you add the liquid to the dry ingredients and stir only until they are moistened. If you stir out all the lumps, your muffins will have peaks and tunnels and may also have a tough texture.





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