Hilly's Red Velvet Milk Bar Pie Recipe

Inspired by our limited-time-only Red Velvet Cake, Hilly took the best of the cake, and notes of a classic Milk Bar Pie to dream up this rich, fudgy, gooey creation.

YIELDS: This recipe yields 2. We've got 3 individual recipes for the various parts of the pie. Get ready...

Get this free recipe!

Create an account or log in to read the full recipe.

Already have an account? Log In

Assembly & Baking Instructions

Ingredients

par baked chocolate crumb crusts

recipe chocolate milk bar pie filling

recipe red chocolate cheesecake

Assembly & Baking Instructions

Step 1

Preheat your oven to 350°f.

Step 2

Divide your chocolate milk bar pie filling evenly between your two par baked crusts, making sure the bottoms are fully covered with the filling.

Step 3

Next, drizzle 1 scant cup of red cheesecake filling over the top of your milk bar pie, taking care to not overfill your pie! you may end up with a little extra red cheesecake leftover, but you really don’t want to overfill your pies, as they will leak in the oven as they bake if you do.

Step 4

Swirl together your fillings with spoon.

Step 5

Put both pie shells on a sheet pan. Bake for 15 minutes only. The pies should be starting to brown on top but will still be very jiggly.

Step 6

Open the oven door and reduce the oven temperature to 325°f. Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325°f, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull’s-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5-10 minutes or so. (from start to finish this baking time can take between 30 - 45 minutes. The addition of the cheesecake increases the baking time a little bit from traditional milk bar pie!)