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!
- 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
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!WATCH MORE FROM PIZZAZZERIE