Molten Red Velvet Crack Pie

8 Slices
1 hr 10 min

Once you try this pie, you'll never settle for another basic red velvet cupcake!


This red velvet pie is chocolatey, gooey, and so so delicious! It’s a lot like a chocolate lave pie but with a red velvet twist! Added bonus, there’s a secret superfood! This pie uses red beet powder to turn it red.


Red beet powder helps keep blood pressure balanced, helps with inflammation, and might even help with weight loss! How’s that for a chocolatey pie!

red velvet pie ingredients:

10 Graham Crackers – This pie uses a delicious chocolate graham cracker crust. If you can find chocolate graham crackers at your grocery store, definitely swipe them! If can’t, just mix in 2 tablespoons of cocoa powder with you graham cracker crumbs, you won’t notice a difference!

4 Eggs – The eggs are very important to keep the filling light. They also help ensure that the top of the cake cooks and cracks while the inside stays gooey.

2 Sticks Butter ( 16 tablespoons), Melted – Reserve 5 tablespoons of butter – just a touch more than half of a stick – for the graham cracker crust, and the rest will go into the filling

½ Tsp Kosher Salt – Salt brings out all the other flavors. Omit if you are using salted butter.

1 ⅓ Cups Sugar – Because this is a dessert after all! Don’t let the talk of super foods fool you. This red velvet pie will satisfy even the biggest sweet tooth!

Vanilla Extract – An essential ingredient for all baked goods, for good reason! Vanilla extract doesn’t always add a vanilla flavor, rather it enhances the flavor of all the other ingredients. For this pie, it enhances the delicious cocoa flavor.

⅓ Cup Cocoa Powder – We can’t have a red velvet flavored pie without the chocolate! Make sure to use unsweetened cocoa powder that is intended for baking to make sure you do not over-sweeten your dessert.

1 Tbs + 2 Tsp Red Beet Powder – For that fun red velvet color, and for a touch of health! Can be substituted with red food coloring.

molten crack pie tips and tricks

  • Don’t let the jiggly middle scare you! You do not want to bake this pie until it is firm, it’ll only taste dry. Instead, take it out of the oven after 40 minutes when it is still jiggly and let it cool to harden. This will make the pie gooey, moist, and super delicious!
  • Top with powdered sugar for a show stopping presentation!
  • Don’t have red beet powder? just use 4-5 drops of red food coloring. You won’t taste a difference!

Recipe details

  • 8  Slices
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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Ingredients

Graham Cracker Crust

  • 10 Graham Crackers
  • 2 Tbs Cocoa Powder
  • 5 Tbs Butter, Melted

Molten Red Velvet Pie Filling

  • 4 Eggs
  • 1 ⅓ Cups White Sugar
  • 11 Tbs Butter (1 stick + the remainder of the stick used for the crust), Melted
  • ½ Tsp Kosher Salt (omit if using salted butter)
  • 2 Tsp Vanilla Extract
  • ⅓ Cup Cocoa Powder, unsweetened 
  • 1 Tbs + 2 Tsp Red Beet Powder (Sub 4-5 drops red food coloring)

Instructions

Graham Cracker Crust

Preheat oven to 350 degrees Fahrenheit.
Make the graham cracker crust. Using a food processor, crush 10 graham crackers until they are fine and powdery. If you can find chocolate graham crackers at your grocery store, snag them! If not, just add in 2 tablespoons of cocoa powder, which is what I did. Once the graham cracker crumbs and cocoa powder are combined, pour in 5 tablespoons of melted butter. Continue blending in the food processor until the texture is like fine sand. Pack the graham cracker crust into the bottom of a pie dish. I find it helpful to use the bottom of a measuring cup to even out the crust. Bake for 9 minutes. Then set aside.

Red Velvet Pie Filling

After the pie crust is done par baking, turn the oven up to 375 degrees Fahrenheit. In a large mixing bowl, cream the eggs and sugar until they are well combined and the color turns into a pale yellow. Then add the cocoa powder and red beet powder. Mix until combined. Finally, add in the remaining melted butter (almost 1 and ½ sticks), vanilla extract, and salt if using. Stir until every thing is combined then pour the red velvet filling into the pie dish on top of the crust.
Place your pie on the bottom rack of your oven and bake for 40 minutes. I like to check on it after 30 minutes and very gently juggle it to make sure the top cracks enough to my liking. After 40 minutes, the pie will still be a little jiggly, but you want this because it will cool, harden, and leave you with a nice gooey middle. Serve and enjoy!

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