Since I love this Chocolate Chip Cookie Dough Pie recipe so much, I’ve been thinking of ways I can make some adjustments to it and create new delicious versions. Right before Christmas it hit me: Red Velvet Chocolate Chip Cookie Pie. Oh my. And with it being the Holiday season, how perfect would it be to have a deep red colored dessert! But here’s the thing, I realized I forgot to buy the red food coloring and there was no way in hell I was running to the grocery store the day before Christmas for one little ingredient. So creating this pie was put on the back burner until last weekend and boy was this worth the wait.
Now, I’m not really a fan of traditional red velvet with the cream cheese frosting. It just…doesn’t do it for me. So when I wanted to come up with a red velvet recipe I knew that there also had to be a major chocolate component and instead of a cream cheese based frosting this gets top with vanilla bean ice cream. This is so warm, so chocolatey, so decadent. The color is also very rich and saturated and makes this not just incredible to eat but incredible to look at too.
A couple tips:
1. Red food coloring is very potent and will stain everything easily. I mean everything….your hands, countertops, clothing. Be very careful when pouring and stirring, and definitely put the cap on the bottle as soon as you’re done pouring. Trust me, you do not want a red food coloring spill.
2. Before placing this in the oven I sprinkled a few extra chocolate chips on the top.
3. Make sure you’re not using a deep pie pan, if you are the pie filling won’t be quite high enough to meet the crust.
-Refrigerated pie crust (you can make your own but I’m all for saving time here)
-3/4 cup all purpose flour
-3/4 cup white sugar
-3/4 cup dark brown sugar
-1 stick butter, softened
-1 tablespoon cocoa powder
-1/2 teaspoon red food coloring
-1/4 teaspoon vanilla extract
-1 cup semi-sweet chocolate chips (plus a handful more to sprinkle over top)