Recipe Adapted FromRed Velvet Cheesecake Pie
Ingredients
- 1 9 inch pie crust (I Used the Trader Joe's Crust)
- 1 cup semisweet chocolate chips
- 1½ cups sugar, divided
- ½ cup cocoa powder
- ¼ teaspoon baking powder
- 8 tablespoons butter, melted
- 4 eggs
- 1 - 1 ounce bottle of red food coloring
- 8 ounce cream cheese, softened
Instructions
- Place crust in pie dish.
- Sprinkle the chocolate chips on the bottom of the pie crust.
- Melt the butter and let cool a bit.
- In a mixer, beat ¾ cup of the sugar, baking powder, cocoa, 3 of the eggs and melted butter.
- Add food coloring until smooth.
- Pour this over the chocolate chips that you placed in the crust.
- In a cleaner mixer bowl, beat the other ¾ cup sugar, 1 egg, and the cream cheese until smooth.
- Dollop the cream cheese mixture over the chocolate in the crust.
- With the tip of a knife, swirl the cream cheese into the chocolate gently.
- Bake at 275 degrees for 1 hour.
- Shut the oven and let the pie cool inside the oven for 60 minutes.
- Place in fridge for a few hours and then serve!
Ryann says
With this recipe my pie was overfilled and it overflowed as well as the crust was completely raw.
Hugs & Cookies xoxo says
hmmm, what size pan did you use?
Trena Arnold says
Step 10. Bake at 275 degrees for 1 hour.
Step 11. Shut the oven and let the pie cool inside the oven for 60 minutes.
In Step 10 should the oven door be left open entirely, half or barely? This was confusing.
Hugs & Cookies xoxo says
Bak it with oven closed, then when you shut oven the door is closed!
Teresa says
This needs to be a deep dish pie crust or it will overflow. Also, it worked best for me to bake the pie crust first because the crust does not get done at this temperature.