Red Velvet Cookie Pie: The Ultimate Dessert Hybrid for Any Occasion
Ever find yourself torn between the comforting embrace of a classic pie and the chewy delight of a gourmet cookie? Why choose when you can savor the best of both worlds? This exquisite Red Velvet Cookie Pie is a truly magical creation, bringing together the rich, tangy flavor of red velvet with the irresistible texture of a soft, baked cookie, all nestled within a flaky pie crust. It’s not just a dessert; it’s an experience, making it the perfect showstopper for holiday gatherings or any special moment worth celebrating.
My Red Velvet Journey: A Decade of Deliciousness
For those who’ve followed my culinary adventures here at Taste and Tell, you’ll know that red velvet holds a very special place in my heart—and my kitchen! For over a decade, it has been a cherished tradition to dedicate an entire week to this iconic flavor. My annual Red Velvet Week began way back in 2011, and since then, I’ve amassed a delightful collection of red velvet recipes, exploring every conceivable variation from cakes and cookies to unexpected savory delights. In fact, my passion for this classic even led me to write an entire cookbook dedicated to red velvet, a true labor of love!
Each year, I look forward to diving into new ideas and bringing fresh red velvet creations to life. This year, my intentions were as grand as ever. I had a plethora of innovative concepts brewing for a full week of red velvet festivities. However, as often happens, life threw some unexpected curveballs, making it impossible to dedicate the time and energy required for a complete Red Velvet Week. While I couldn’t deliver on a full seven days of new recipes, I was determined not to let the tradition fade entirely. Despite the challenges, I managed to share an incredible Red Velvet Pull Apart Bread, and after several delicious attempts and adjustments, I finally perfected this incredible Red Velvet Cookie Pie, ready to delight all of you. It may not have been a full week, but my dedication to red velvet certainly remains!
Crafting the Perfect Cookie Pie: A Culinary Experiment
As many of you know, I declared this the “year of the pie,” a culinary challenge to explore new and exciting pie creations throughout the year. This stunning red velvet marvel is my delightful contribution for February, a month often associated with love and rich, comforting treats. The inspiration for a cookie/pie hybrid sparked from a nostalgic memory of a Chocolate Chip Cookie Pie I had made years ago. The concept of combining a chewy cookie with a flaky pie crust was simply too tempting to resist, especially with the iconic flavors of red velvet.
My initial approach was to adapt that beloved chocolate chip cookie pie recipe, infusing it with red velvet elements. However, I quickly discovered that not all cookie doughs are created equal, and the original recipe’s texture didn’t quite translate to the specific demands of a red velvet cookie pie. The goal was a tender, gooey center that still held its shape within the pie crust, and the first iteration fell short of that desired velvety richness and chewiness. Undeterred, I decided to scrap that recipe and began developing a new, more traditional cookie dough base, meticulously adjusting ingredients to achieve that signature red velvet flavor and vibrant hue. The result is a dough that is perfectly sticky and deliciously gooey, ensuring that the entire pie bakes into a soft, luxurious dessert that’s truly perfect.
This Red Velvet Cookie Pie beautifully marries the distinct tang of red velvet with the comforting chewiness of a classic chocolate chip cookie, all encased in a golden, buttery pie crust. The subtle cocoa notes are perfectly balanced by the sweet, creamy chocolate chips, creating a harmonious symphony of flavors and textures in every bite. It’s a dessert that’s both familiar and exciting, a testament to how creative adaptations can lead to truly unforgettable treats.
Serving Suggestions and Indulgent Pairings
While this Red Velvet Cookie Pie is undeniably exceptional on its own, a simple scoop of ice cream takes it to an entirely new level of indulgence. Whether you prefer it warm, with the ice cream gently melting into its gooey center, or at room temperature, offering a firmer, yet still wonderfully tender texture, it’s an absolute dream. My personal preference leans towards serving it slightly warm, allowing the rich aromas to fill the air and creating that delightful contrast between the warm pie and cold ice cream. A classic vanilla bean ice cream is always a fantastic choice, but don’t hesitate to experiment with a scoop of cream cheese ice cream for an extra layer of red velvet authenticity, or even a rich chocolate ice cream for ultimate decadence.
Beyond ice cream, this versatile dessert also welcomes other delightful pairings. A dollop of freshly whipped cream can add a light, airy contrast, while a drizzle of white chocolate ganache or a sprinkle of mini chocolate chips can enhance its visual appeal and flavor profile. For a touch of freshness, consider garnishing with a few fresh raspberries or strawberries, whose tartness beautifully complements the pie’s sweetness. This Red Velvet Cookie Pie truly is the ideal dessert for any holiday table, family gathering, or simply a cozy evening treat when you crave something extraordinary.
The Allure of Red Velvet: A Timeless Classic
Red velvet isn’t just a flavor; it’s a phenomenon. Its iconic deep red hue, subtly cocoa-infused taste, and delicate tang have captivated dessert lovers for generations. While its precise origins are debated—some say it hails from the Victorian era, others point to the Waldorf-Astoria Hotel in the 1930s, and many credit Adams Extract for popularizing it during World War II—its appeal is universal. The classic combination typically features a hint of cocoa, buttermilk for tenderness and a slight tang, and often a touch of vinegar, all contributing to its unique character. This pie embraces those quintessential red velvet elements, delivering a dessert that is both familiar and exciting.
For achieving that vibrant red color, a quality red food coloring is key. However, ensure it’s balanced with a good unsweetened cocoa powder; the cocoa is not just for flavor but also reacts with the acidic buttermilk and vinegar to deepen the red hue. The result is a moist, tender crumb with a distinctive flavor profile that sets red velvet apart from other chocolate or vanilla desserts. This cookie pie takes all those beloved characteristics and wraps them into a deliciously innovative form.
More Red Velvet Delights from Our Kitchen
If you’ve fallen in love with this Red Velvet Cookie Pie, you’re in luck! My kitchen is a treasure trove of red velvet creations, each one designed to celebrate this beloved flavor. From classic bakes to inventive twists, there’s always something new to discover. Be sure to explore some of these other cherished red velvet recipes:
Red Velvet Whoopie Pies
Red Velvet Cupcakes
Oreo Cream Cheese Stuffed Red Velvet Brownies
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Red Velvet Cookie Pie
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Ingredients
- 1 pie crust unbaked
- 1/2 cup butter softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 egg
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 cup milk or semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- ice cream for serving
Instructions
- Preheat the oven to 350ºF (175°C).
- Roll out the pie crust and carefully place it into a 9-inch pie dish. Crimp or flute the edges decoratively. Pierce the bottom and sides of the crust gently with a fork several times to prevent bubbling during baking. Set aside.1 pie crust
- In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until it is smooth and creamy. Add both the granulated sugar and light brown sugar, and continue to beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the egg until just combined, then scrape down the sides of the bowl with a spatula. Incorporate the red food coloring and vanilla extract, mixing until the color is evenly distributed and vibrant.1/2 cup butter, 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1 egg, 2 teaspoons red food coloring, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the salt, baking soda, unsweetened cocoa powder, and all-purpose flour until thoroughly combined. Gradually add the dry ingredients to the wet ingredients in the mixer bowl, beating on low speed just until no streaks of flour remain and the batter comes together. Do not overmix. Finally, gently fold in both the milk/semi-sweet chocolate chips and the white chocolate chips using a spatula.1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 tablespoon unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 cup milk or semi-sweet chocolate chips, 1/2 cup white chocolate chips
- Pour the vibrant red cookie dough batter into the prepared pie crust. Using an offset spatula or the back of a spoon, carefully spread the batter evenly across the bottom of the crust, ensuring it reaches all edges.
- Bake the pie in the preheated oven for 20 minutes. After 20 minutes, loosely cover the exposed edges of the pie crust with aluminum foil to prevent them from burning. Return the pie to the oven and continue baking for another 20-30 minutes, or until a wooden toothpick inserted into the center of the pie comes out clean, indicating the cookie center is fully baked.
- Allow the pie to cool slightly before serving warm, or let it cool completely to enjoy at room temperature. Top with a generous scoop of your favorite ice cream, if desired, for an extra treat.ice cream