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Red Velvet Fudge Pie

12.11.13
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Let's pretend this isn't super normal for me. Red Velvet Fudge Pie-9

I go and find the easiest/most calorie packed/pretty dessert I possibly can and bring it to Thanksgiving dinner.   Red Velvet Fudge Pie-2

I'm like that girl who brings the bad boy home for the holidays just to piss off her mother… but my bad boy is cake.. or pie? Cake pie?  THINGS ARE SO CONVOLUTED MOM, STOP TRYING TO LABEL MY DESSERTS… WHY CAN'T YOU JUST ACCEPT THEM AS THEY ARE.   Red Velvet Fudge Pie

Side note: my mom and I don't really fight over what to call desserts (I'm not really that dramatic despite what my boyfriend/friends/family might tell you) we just agree to disagree and eat them. Red Velvet Fudge Pie-5

Where was I? Oh yes.  So I found this recipe and I had an ohhhh moment.  The world suddenly made perfect sense.  (I'm not dramatic at all remember.) Red Velvet Fudge Pie-7

I only made a few slight changes to Courtney's version, but after it was finished I couldn't help but think it would be kicked up a notch if you used dark chocolate chips instead of semi-sweet.  It's something to consider.  Or don't.  Whatever, it's your cake.  MAYBE you should try it both ways and let me know which is your favorite.  Red Velvet Fudge Pie-8 Red Velvet Fudge Pie-10

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Red Velvet Fudge Pie

  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 1x
Scale

Ingredients

  • 1 red velvet cake mix (I used Ducan Hines)
  • 3 eggs*
  • 1/3 vegetable oil*
  • 1 & 1/4 cup water*
  • 1/2 cup butter
  • 12 ounces mini chocolate chips, divided
  • 1 (14-ounce) can of sweetened condensed milk
  • 2 pie crusts (refrigerated or homemade)

Instructions

  1. Preheat your oven to 350 degrees. Roll out the pie crusts into the pie pans, unless purchased already in pans.
  2. Prepare your cake mix according to package instructions. Pour mixed batter into refrigerated pie crusts.
  3. Bake the pies for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.** Remove the pies and allow to cool.
  4. In a sauce pan combine the butter, 8 ounces of the mini chocolate chips, and sweetened condensed milk. Mix together until fudge sauce is smooth, then pour over the two pies.
  5. Sprinkle the remaining 4 ounces of mini chocolate chips on top of the fudge sauce.
  6. Allow the sauce to cool and harden before serving.

Notes

  • * The starred ingredients were called for by the Duncan Hines cake mix, follow the instructions on the cake mix you're using!
  • ** If the pie crust begins to brown before the cake is fully cooked, cover loosely with tin foil and continue baking until finished.

Nutrition

  • Calories: 8304
  • Sugar: 593
  • Sodium: 7284
  • Fat: 453
  • Saturated Fat: 196
  • Unsaturated Fat: 227
  • Trans Fat: 4
  • Carbohydrates: 973
  • Protein: 131
  • Cholesterol: 1015

Better yet, maybe you should share with me and I'll decide which one is my favorite.   Red Velvet Fudge Pie-6

P.S. you're welcome for helping you decide what to bring to Christmas this year to impress that aunt who always scoffs when you say you know how to bake.  make sure she “accidentally” gets half the pie instead of her “tiny sliver.” Red Velvet Fudge Pie-11

P.P.S. my aunt doesn't do that she's a VERY lovely lady, hi Aunt Jacky!

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