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June 9, 2013 by: Courtney Whitmore

Easy & Delicious Red Velvet Fudge Pie

Jump to Recipe

Love this red velvet recipe? Try my Red Velvet Oreo Truffle Bars and Red Velvet Oreo Chocolate Cake too!

Red Velvet Fudge Pie! OH so delicious!

Red Velvet Fudge Pie

This is a simple recipe for a red velvet fudge pie that is perfect for celebrations of all sorts! Now I love all things “mini” but opted to make a full-size pie this time around, but I do think these would be quite cute in “mini” sizes for easy party eating.

This recipe uses a red velvet cake mix but you can use this recipe here if you’d rather not use a cake mix. I appreciate having a few simple recipes in my back pocket that are quick to make and don’t require having too many ingredients on hand. This is definitely one of my favorites.

Red Velvet Fudge Pie! OH so delicious! If you’re a novice baker, this recipe is also a winner because it’s pretty difficult to “mess up”. You follow the cake mix instructions on the back and then add a pour-over chocolate fudge glaze. Simple yet oh so delicious!

If you’re a red velvet lover then you must try it!

And then you must go try this recipe for red velvet oreo truffle bars! I like red velvet around here, can you tell? Enough chatter, here’s the recipe! I hope you enjoy it with friends + family!

WHAT OTHERS ARE SAYING:

“I’ve been making your pie for the last two Christmas’s and the phone calls are already coming in as to when I’m making this years! Thank you for this yummy recipe!” – Wendy

“I made this yesterday for our Christmas Eve dinner and it was a huge hit! I poked holes in the red velvet cake part so that the chocolate sauce seeped down – and I poured it on while the cake/pie was warm. The choco sauce really merges the cake and pie together as one moist delicious dessert! Thank you for the recipe!” – Sabrina

Red Velvet Fudge Pie! OH so delicious!

Red Velvet Fudge Pie

Author: Courtney Whitmore - Pizzazzerie
Print Recipe Pin Recipe
Servings 2 pies

Ingredients
  

  • 1 box red velvet cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup butter
  • 12 ounces semi-sweet chocolate chips
  • 1 14- ounce can sweetened condensed milk
  • 2 refrigerated pie crusts or homemade, your choice

Instructions
 

  • Preheat oven to 350 degrees and roll out pie crusts into pie pans.
  • Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.
  • Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.
  • In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies.
  • Garnish with extra chocolate chips!
  • Let cool and enjoy!
Tried this recipe?Let us know how it was!

If you want to try another one of my favorite pies, try the famous Angus Barn Chocolate Chess Pie!

Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that pizzazzerie.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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Comments

  1. Alesa says

    June 9, 2013 at 8:11 pm

    Making this ASAP!!! FYI, Fresh Market now sells red velvet coffee, which I bought tonight.

    Reply
    • Courtney says

      June 9, 2013 at 9:23 pm

      Red velvet coffee?! I wish I liked coffee, haha!

      Reply
  2. Lisa says

    June 10, 2013 at 2:40 pm

    You say to mix the butter, sweetened condensed milk, and chocolate chips in a saucepan. Is it supposed to be heated, and if so, for how long ?

    Reply
    • Courtney says

      June 10, 2013 at 6:41 pm

      Yes, heat it until smooth over medium-heat.

      Reply
  3. paula @ frog prince paperie says

    June 10, 2013 at 7:33 pm

    That looks completely decadent! I know so many red velvet fans, this one is sure to make someone around my house happy.

    Reply
    • Courtney says

      June 11, 2013 at 12:10 pm

      Hehe, thanks Paula!!

      Reply
  4. Ivy P Motuyang says

    June 11, 2013 at 7:16 pm

    the pie looks delicious yum, yum. may i know the size of pie pan you’re using? thanks……

    Reply
    • Courtney says

      June 12, 2013 at 11:08 am

      This was an 8-inch pie pan but it’ll work or a 9 inch too.

      Reply
  5. Jonathan says

    June 12, 2013 at 12:09 am

    Would a frozen pie crust work in this recipe?

    Reply
    • Courtney says

      June 12, 2013 at 11:08 am

      Yes Jonathan! Just let it thaw.

      Reply
  6. Erin @ The Spiffy Cookie says

    June 12, 2013 at 9:48 am

    Cannot believe how easy this recipe is. Totally expected it to be more complicated.

    Reply
  7. lifeloveandlemonsblog says

    June 12, 2013 at 9:52 am

    Stunning!! Looks fancy but easy to make! Perfect!

    Reply
    • Courtney says

      June 12, 2013 at 11:06 am

      Thanks for the comment! Yes, it’s super easy and oh so delicious!

      Reply
  8. Camille says

    June 12, 2013 at 1:34 pm

    Mind blow right now! Can’t get much more awesome than this pie…er cake…slice of yumminess!

    Reply
  9. bakerbynature says

    June 12, 2013 at 6:43 pm

    Now this is a PIE! I think I’d have to hide this from myself or there would be nothing but crumbs in an hour.

    Reply
  10. Brandil says

    June 20, 2013 at 8:11 am

    Do we let the chocolate cool a bit before putting it on the cake?

    Reply
    • Amara says

      November 25, 2013 at 7:02 pm

      That’s what I’d like to know as well!

      Reply
    • Kristyn says

      December 25, 2014 at 3:40 am

      Me, too! Made it tonight and since it didn’t explicitly explain whether or not I should let the cakes/pies cool or let the chocolate cool or both, I just put the topping on while the cakes/pies and fudge were still warm. :-\

      Reply
  11. Doreen says

    July 2, 2013 at 10:52 pm

    wow.. those things came out huge!! I think it is almost possible to make 3 pies. can’t wait to make it again.

    Reply
  12. becky says

    July 9, 2013 at 3:55 pm

    This looks awesome and cant wait to make it. Do you have to cool the pies before you pour the chocolate on them?

    Reply
  13. ida says

    November 12, 2013 at 10:54 am

    i’m confused? is it just cake in a pie shell? if you just “follow the cake mix instructions on the back” then – its just cake in a pie shell with an icing you make yourself? i’m sorry i’m not getting the thrill… cake and pie shell together… don’t mean to be a critic but it doesn’t sound all that thrilling texturally or even bake-wise… now if it had a fudgy texture i might get it but the idea of baking cake in a pie shell no matter how “pretty” it looks just isn’t as different as I hoped it would be when i saw the picture…

    Reply
    • Courtney says

      November 12, 2013 at 3:01 pm

      Dear Ida,
      Thank you for your “comment”. I’m sorry that you were not “thrilled” by my post. I hope you can find other pie recipes online that you do prefer. This is a personal family favorite and hundreds have also tried and loved it. Again, I’m sorry it isn’t to your liking.
      Thanks,
      Courtney

      Reply
      • Judy says

        December 1, 2014 at 4:37 am

        Hi: Yaahoo is revisiting your Red Velvet recipe for the holiday season. Like your website. Not a fan of putting together processed products. That being said, the concept for this pie is great. I would simply make it from scratch. Thank you.

        Reply
  14. Victoria says

    November 20, 2013 at 8:31 pm

    This pie looks great! I’m planning on making it for thanksgiving for a red velvet cake lover. My only question is do you put the chocolate topping on while the cakes are still warm or after they have cooled?

    Reply
    • Courtney says

      November 24, 2013 at 11:52 am

      Either one!

      Reply
  15. Alicia says

    November 26, 2013 at 9:04 pm

    I just made this pies along with my Carmel stuffed apple cider cookies and can’t wait try them this thanksgiving. Me and my fiance are big red velvet cake lovers I guess that’s why I always come up with new recipes thanks for this one.

    Reply
  16. Jen says

    December 4, 2013 at 6:00 am

    This looks so great! What is the best way to store the pie before eating? In the fridge or out and just covered? Thanks!

    Reply
  17. Theresa Andrews says

    December 14, 2013 at 10:52 am

    This looks beyond yummy!

    Reply
  18. Randi says

    December 16, 2013 at 7:19 pm

    cutting some of the calories out of this i mixed a can of diet dr. Pepper in the cake mix like i do my normal cakes instead of adding the egg and oil and i punctured a few holes in the pie after it was baked and then poured my glaze over….. AMAZING i love it and it was a big hit at the Christmas party at work!

    Reply
  19. Emmanuel says

    December 20, 2013 at 9:33 pm

    How much butter do I use???

    Reply
  20. Anastasia I. D. Brown says

    February 6, 2014 at 4:35 pm

    This looks incredible! Have you proportions for a 10-inch pie, please?

    Reply
  21. Caroline says

    February 7, 2014 at 11:24 am

    Planning on making this for Valentine’s Day next week! Yum! So, the recipe actually yields 2 pies?? Am I reading that correctly?

    Reply
    • Hazel says

      March 9, 2014 at 5:17 pm

      This was a very easy pie to make and it was a very good.I made it for Sunday dinner yes I will make it again.It’s a wonderful pie to make for a group or a party because it makes two pies.

      Reply
  22. Nikki @Seeded at the Table says

    February 12, 2014 at 3:22 pm

    Just made this pie for a Valentine’s Day themed Pinterest party we’re having tonight. Incredibly easy and delicious!! I’m thinking the other party gals are going to love it, too!!

    Reply
  23. Emily M. says

    March 1, 2014 at 8:50 pm

    So someone made this and brought it to my house and I thought it was the best thing I had ever eaten. Then I tried to make it, and followed the directions perfectly, but my pie is not fudgey at all!! It’s like cake on our crust, which is weird to me and not nearly as delicious. What did I do wrong? Did I bake it took long? I did it 32 min. Or should I have put the chic topping on before baking?

    Reply
  24. Hazel Perry says

    April 13, 2014 at 8:07 pm

    I made this recipe and it was easy and very good.I will be making it again because it makes two pies,great for a family cook out or a big party.Next I will make the coca cola ham for Easter.

    Reply
  25. Hazel Perry says

    April 13, 2014 at 8:13 pm

    I made this it was good and very easy to make.I will be making it again because it makes two pies.Great for a family cook out or a big party.I will be making the Coca-Cola baked ham next for Easter.

    Reply
  26. Rachelle says

    June 5, 2014 at 8:03 pm

    Hey, sounds wonderful!!!! I was just wondering if you can freeze one of the pies?

    Thanks

    Reply
    • Courtney says

      June 5, 2014 at 9:37 pm

      Hi Rachelle! I haven’t tried freezing it but I don’t see why not!

      Reply
      • Rachelle says

        June 28, 2014 at 1:40 pm

        Thanks Courtney. I let you know if I freeze one. If we have any left. lol

        Reply
  27. Morgan says

    August 9, 2014 at 8:29 pm

    I made this recipe exactly to specifications. It took my pies 45 minutes to bake and they rose a LOT. I had to flatten out the tops. The recipe for the chocolate topping made way too much and began overflowing the pies.

    You might want to specify what size pie pan to use and how much batter to use in each pie.

    Reply
  28. Tasha says

    November 1, 2014 at 6:02 pm

    I think this is a great idea as is but also to switch it up u can use your favorite yellow or white or French vanilla cake and add orange food coloring top w the chocolate topping ( I mixed the semi sweet w milk chocolate chips ) and told w the jet packed marshmellows for a neat Halloween fudgy pie cake

    Reply
  29. Katerina @Diethood says

    November 5, 2014 at 2:07 pm

    WANT!! This is beautiful!!

    Reply
  30. Nikita says

    November 22, 2014 at 9:43 pm

    Can you freeze the second pie?

    Reply
  31. Jen says

    December 12, 2014 at 2:26 pm

    Hi! This looks great! I was wondering if you’ve ever experimented with storing the pie. Since the recipe creates two servings, which is great, I was wondering if it’d be a great idea to make one for a work party one day and then save the other pie in the fridge for a couple of days until the next party. Or would the extra batter go bad if I didn’t make the other pie. Thanks!

    Reply
  32. Carla Berry says

    December 16, 2014 at 4:29 am

    Thanks for the inspiration, and for linking to the recipe for home-made red velvet cake, which looks easy to convert to Gluten Free. Now, off to find a good GF crust recipe that will yield a non-crumbly base for your inspired creation :-)

    Reply
  33. Daniella says

    December 23, 2014 at 4:14 pm

    Do you refrigerate after cutting it?

    Reply
  34. Stacy says

    February 14, 2015 at 11:51 am

    I just finished making this, but instead of making 2 pies I used the rest of the batter to make cupcakes. However, I forgot to cut the recipe for the glaze in half. Can chocolate glaze be frozen? Or what could I use it on? I’m a relatively novice baker so I’m still learning.

    Reply
  35. Pattikk says

    March 15, 2015 at 8:40 pm

    Looks like a great recipe for cake pie. I have used the red velvet cake mix before but I like a denser cake so in place of water I use 1 cup of buttermilk, a small package of instant chocolate pudding (dry added to the cake mix) and a 1/2 cup sour cream. The cake made this was is quite dense and is very good served cold. I think I am going to try this in a 9X13 baking dish and leave the crust out as the dense cake holds it shape very well. When I make it I will let you know how it turns out.
    Thank you for posting this wonderful idea for red velvet cake my granddaughter’s favorite.

    Reply
  36. caroline says

    April 4, 2015 at 2:59 pm

    I made these but added raspberries. Waited til the pies cooled, covered the tops with raspberries, then added the chocolate glaze and chips on top. It was delish.

    Reply
    • Courtney says

      April 6, 2015 at 8:25 am

      I love that twist, Caroline! Thanks for the comment!

      Reply
  37. Lauren says

    April 7, 2015 at 11:17 am

    Do you pre-bake the pie shells or just cook everything at the same time?

    Reply
  38. Sharon breaux says

    April 22, 2015 at 6:12 am

    Red velvet pie do I use box directions are recipe direction box has water recipe don’t confused

    Reply
  39. Sharon breaux says

    April 22, 2015 at 6:16 am

    Do you follow box directions are recipe direction box has water recipe don’t confused

    Reply
  40. Sharon breaux says

    April 22, 2015 at 6:18 am

    Do I follow box directions are recipe box has water recipe dont

    Reply
  41. Sharon Breaux says

    April 22, 2015 at 6:23 am

    Follow box direction are recipe box calls for water recipe dont

    Reply
  42. Sharon Breaux says

    April 22, 2015 at 6:33 am

    Do you follow cake directions or recipe direction cake box calls for water recipe dont

    Reply
  43. SHaron Breaux says

    April 22, 2015 at 6:39 am

    do I use tripe directions or box box calls for water recipe dont

    Reply
    • Courtney says

      April 22, 2015 at 10:04 am

      Use the recipe instructions.

      Reply
  44. Alexa says

    June 4, 2015 at 4:58 pm

    Delicious!! Although I would add something about not filling the pie crust too high. I only used half the batter and it completely spilled over the top while baking. Also, make sure you let the fudge layer completely cool before adding chocolate chips or they will melt :) now that I’ve made it once I am sure to do a better job next time.

    Reply
  45. Kelly says

    June 11, 2015 at 5:16 pm

    oh my heavens!!! I’m so glad I ran across your page. THIS LOOKS AMAZING!!! I was thinking, i’ll have to make this for christmas….wait, i wont be able to wait that long!! so excited to try this one :D

    Reply
    • Courtney says

      June 12, 2015 at 11:01 am

      Thank you, Kelly!!! :)

      Reply
  46. Sabrina says

    December 25, 2015 at 10:48 am

    I made this yesterday for our Christmas Eve dinner and it was a huge hit! I poked holes in the red velvet cake part so that the chocolate sauce seeped down – and I poured it on while the cake/pie was warm. The choco sauce really merges the cake and pie together as one moist delicious dessert! Thank you for the recipe!

    Reply
    • Courtney says

      December 26, 2015 at 9:47 am

      Hi Sabrina! Great trick on the poking holes, I’ll do that next time too! SO Glad it was a hit! Merry Christmas! :)

      Reply
  47. Tobey French-Holt says

    June 9, 2016 at 6:59 pm

    How do you store these? Fridge or counter? I made them for work tomorrow, but am unsure where to put them for the night. Thanks!

    Reply
    • Courtney says

      June 10, 2016 at 10:47 am

      I would do refrigerator and then set out at work for a couple of hours prior.

      Reply
  48. Wendy says

    December 5, 2017 at 7:05 am

    I’ve been making your pie for the last two Christmas’s and the phone calls are already coming in as to when I’m making this years! Thank you for this yummy recipe! Merry Christmas xo

    Reply
    • Courtney says

      December 5, 2017 at 11:59 am

      I LOVE Hearing that! Thanks so much, Wendy!

      Reply
  49. Jaclyn says

    March 19, 2021 at 12:06 am

    I love this pie! Its been one of my go-to desserts for a while since I found it a few years ago. Thank you so much for sharing it!!

    Reply

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