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...

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    Assembly & Baking Instructions

    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!)

    Step 7

    Once baked, cool on wire rack until room temp, then allow pies to FULLY chill in fridge before serving. This pie is best served cold!

    Step 8

    Decorate with dusted powdered sugar, or drizzled white chocolate.

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