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!
This looks beyond yummy!
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!
How much butter do I use???
This looks incredible! Have you proportions for a 10-inch pie, please?
Planning on making this for Valentine’s Day next week! Yum! So, the recipe actually yields 2 pies?? Am I reading that correctly?
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.
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!!
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?
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.
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.
Hey, sounds wonderful!!!! I was just wondering if you can freeze one of the pies?
Thanks
Hi Rachelle! I haven’t tried freezing it but I don’t see why not!
Thanks Courtney. I let you know if I freeze one. If we have any left. lol
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.
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
WANT!! This is beautiful!!
Can you freeze the second pie?
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!
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 :-)
Do you refrigerate after cutting it?
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.
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.
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.
I love that twist, Caroline! Thanks for the comment!
Do you pre-bake the pie shells or just cook everything at the same time?
Red velvet pie do I use box directions are recipe direction box has water recipe don’t confused
Do you follow box directions are recipe direction box has water recipe don’t confused
Do I follow box directions are recipe box has water recipe dont
Follow box direction are recipe box calls for water recipe dont
Do you follow cake directions or recipe direction cake box calls for water recipe dont
do I use tripe directions or box box calls for water recipe dont
Use the recipe instructions.
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.
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
Thank you, Kelly!!! :)
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!
Hi Sabrina! Great trick on the poking holes, I’ll do that next time too! SO Glad it was a hit! Merry Christmas! :)
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!
I would do refrigerator and then set out at work for a couple of hours prior.
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
I LOVE Hearing that! Thanks so much, Wendy!