Easy & Delicious Red Velvet Fudge Pie
Love this red velvet recipe? Try my Red Velvet Oreo Truffle Bars and Red Velvet Oreo Chocolate Cake too!
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.
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
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!
If you want to try another one of my favorite pies, try the famous Angus Barn Chocolate Chess Pie!
Making this ASAP!!! FYI, Fresh Market now sells red velvet coffee, which I bought tonight.
Red velvet coffee?! I wish I liked coffee, haha!
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 ?
Yes, heat it until smooth over medium-heat.
That looks completely decadent! I know so many red velvet fans, this one is sure to make someone around my house happy.
Hehe, thanks Paula!!
the pie looks delicious yum, yum. may i know the size of pie pan you’re using? thanks……
This was an 8-inch pie pan but it’ll work or a 9 inch too.
Would a frozen pie crust work in this recipe?
Yes Jonathan! Just let it thaw.
Cannot believe how easy this recipe is. Totally expected it to be more complicated.
Stunning!! Looks fancy but easy to make! Perfect!
Thanks for the comment! Yes, it’s super easy and oh so delicious!
Mind blow right now! Can’t get much more awesome than this pie…er cake…slice of yumminess!
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.
Do we let the chocolate cool a bit before putting it on the cake?
That’s what I’d like to know as well!
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. :-\
wow.. those things came out huge!! I think it is almost possible to make 3 pies. can’t wait to make it again.
This looks awesome and cant wait to make it. Do you have to cool the pies before you pour the chocolate on them?
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…
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
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.
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?
Either one!
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.
This looks so great! What is the best way to store the pie before eating? In the fridge or out and just covered? Thanks!