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.
NOTES
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.
NO TIME TO BAKE?
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