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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Chocolate Milk Bar Pie Filling
Chocolate Milk Bar Pie Filling
Step 1
Combine the sugar, brown sugar, ovaltine, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
NOTES
You must use a stand mixer with a paddle attachment to make this filling. It only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. I repeat: A hand whisk and a bowl or a granny hand mixer will not produce the same results. Also, keep the mixer on low speed through the entire mixing process. If you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey-the essence of Milk Bar Pie.
Step 2
Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
Step 3
Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
Step 4
Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogeneous. Mix on low speed until it is.
Step 5
Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.
