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 Crumb Crust

    Chocolate Crumb Crust

    Step 1

    Preheat your oven to 300°f.

    Step 2

    In a large bowl, combine all dry ingredients and whisk until fully homogeneous.


    You can use a stand mixer for this and it will be way easier, but if you don’t want to wash your bowl and paddle again, it can be done by hand.

    Step 3

    Add melted butter, and whisk to hydrate, then continue to mash and mix with hands until there are no dry spots remaining and mixture resembles a thick cookie dough.

    Step 4

    Divide crumb mixture between two shallow 10” pie pans, then press firmly into tins to form a crust.

    Step 5

    Par-bake your crusts: place tins on a sheet pan and bake at 300 for 20 - 25 minutes until crust is firm to the touch and appears fully dry.

    Step 6

    Cool completely on wire rack before filling, par-baked crust can be made several days ahead, stored in the fridge tightly wrapped.


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