Now, I'm not really a fan of traditional red velvet with the cream cheese frosting. It just...doesn't do it for me. So when I wanted to come up with a red velvet recipe I knew that there also had to be a major chocolate component and instead of a cream cheese based frosting this gets top with vanilla bean ice cream. This is so warm, so chocolatey, so decadent. The color is also very rich and saturated and makes this not just incredible to eat but incredible to look at too.
A couple tips:
1. Red food coloring is very potent and will stain everything easily. I mean everything....your hands, countertops, clothing. Be very careful when pouring and stirring, and definitely put the cap on the bottle as soon as you're done pouring. Trust me, you do not want a red food coloring spill.
2. Before placing this in the oven I sprinkled a few extra chocolate chips on the top.
3. Make sure you're not using a deep pie pan, if you are the pie filling won't be quite high enough to meet the crust.
This red velvet chocolate chip cookie pie is best served warm. Make sure to pop it in the microwave a bit then scoop a nice big serving of vanilla bean ice cream.
-Refrigerated pie crust (you can make your own but I'm all for saving time here)
-3/4 cup all purpose flour
-3/4 cup white sugar
-3/4 cup dark brown sugar
-1 stick butter, softened
-1 tablespoon cocoa powder
-1/2 teaspoon red food coloring
-1/4 teaspoon vanilla extract
-1 cup semi-sweet chocolate chips (plus a handful more to sprinkle over top)
1. Heat your oven to 350. Pre-bake your pie dough for 10 minutes, make sure you've pricked the bottom with a fork a few times to avoid it bubbling up. After crust has pre-baked, reduce oven heat to 325.
2. With your mixer, beat the eggs for 3 minutes until foamy. Then beat in both the white and brown sugars, flour, and the softened butter.
3. Remove from mixer and by hand, stir in the red food coloring, cocoa, and vanilla. Lastly, fold in the chocolate chips. Pour into pie shell and sprinkle the top of the piece with a few extra chocolate chips. Bake for 50-60 minutes until a knife comes out clean from the center of the pie. I check it at 50 minutes, then add a few minutes at a time if the center is not quite done yet.
Serve warm with vanilla bean ice cream!