Friday, November 8, 2013
Red Velvet Pie
Do you like Red Velvet Cake? Then you should try this pie (that's piiiiie here in the South!) It tastes just like it's namesake.
There are four separate recipes here, but don't let that scare you. You can use a refrigerated pie crust if you prefer for the crust and the pecans are an optional garnish. But a note on the pie ingredients......this recipe calls for a total of 4 1/2 cups of heavy whipping cream, whole buttermilk, and regular cream cheese. In all good consciousness, I just couldn't make something that decadant. While the pie might have been a tad fluffier, that taste with substitutions didn't suffer at all. If you're having guests and it's a one time indulgence, I don't think there would be much harm in keeping the recipe as is. Do as you like, but you'll be happy either way.
SIMPLY PIECRUST (makes one 9" piecrust)
1 1/4 cups AP flour
1/2 cup cold butter, cut into pieces
1/4 tsp table salt
4-5 Tbsp ice water
Combine first 3 ingredients in a bowl with a pastry blender until mixture resembles small peas. Sprinkle ice water, 1 Tbsp at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
Preheat oven to 425F. Roll dough into a 13" circle on a lightly floured surface. Fit into a 9" pie plate; fold edges under, and crimp.
Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425F for 15 minutes. Remove weights and foil; bake 5-10 minutes more or until golden brown. Cool completely on a wire rack.
NOTE: If using refrigerated pie dough, skip the first two steps and just bake as directed in the third paragraph.
RED VELVET PIE (serves 8-10)
3/4 cup sugar
1/3 cup cornstarch
1/3 cup unsweetened cocoa
2 cups whipping cream or half-and-half
1 cup whole (or nonfat) buttermilk
4 large eggs, lightly beaten
1 (1 oz) bottle red liquid food coloring
2 tsp vanilla extract
Whipped Cream Cheese Topping, recipe follows
Glazed Pecans, recipe follows
Prepare Simply Piecrust as directed (shown above), baking in a 9" pie plate.
Meanwhile, whisk together sugar, cornstarch, and cocoa in a medium saucepan. Whisk in cream, buttermilk, and eggs. Bring to a boil over medium heat, whisking constantly (if you leave and come back to find a layer or burnt filling on the bottom, pour remaining mixture into another saucepan....but don't stop whisking!) Boil, whisking constantly, 1 minute or until thickened. Remove from heat; stir in food coloring and vanilla.
Pour mixture into prepare crust, and cool 1 hour. Cover and chill until set, at least 3 hours.
Spoon Whipped Cream Cheese Topping over filling, and sprinkle with Glazed Pecans.
WHIPPED CREAM CHEESE TOPPING (makes 6 cups)
1 (8 oz) package regular or reduced-fat cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 tsp table salt
2 1/2 cups heavy cream
Beat cream cheese, sugar, vanilla, and salt at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth and creamy. Gradually add cream, beating at medium speed until stiff peaks form.
GLAZED PECANS (makes 2 cups)
Preheat oven to 350F. Line a jelly-roll pan with parchment paper; coat parchment paper with cooking spray. Stir together 1/4 cup dark corn syrup and 2 Tbsp sugar. Add 2 cups pecan halves; stir until pecans are coated. Spread pecans in a single layer in prepared pan. Bake at 350F for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes.
Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely (about 30 mintues). Cooled pecans should be crisp; if not, bake 5 more minutes.
Recipe Source: "The Southern Pie Book" by Jan Moon (Southern Living)