The Freshman Cook: Red Velvet Cream Pie / #FoodieExtravaganza

I love Valentine’s Day, but I try not to take it too seriously. Of course, you should show your love to those that are important to you everyday, but it is fun to send funny, lovey dovey heart cards, eat chocolate, and make Red Velvet Cream Pie! This pie is rich and sooo creamy. Add the whipped cream topping and you will be in love with this pie! Make sure you make it the day of the morning  you want to serve it. It needs 4-6 hours to set up and chill. Happy Valentine’s day! 

Looking for more pie recipes? No worries! We are all about pie today at #FoodieExtravanganza. Scroll down below this post to see what everyone else made for this day!

Red Velvet Cream Pie

10 Chocolate Graham Crackers

4 tablespoons Butter, melted

1/3 cup Sugar

4 Egg Yolks, beaten

3/4 cup Sugar

1/4 cup Cornstarch

3 cups Whole Milk

3 ounces semi sweet chocolate chips

1 teaspoon red food coloring

1 tablespoon Butter

1 1/2 teaspoons vanilla

2 cups Heavy Duty Whipping Cream

1 cup Confectioner’s Sugar

Edible Heart Decorations

preheat oven to 350 degrees

 Mix together the crushed graham cracker crumbs, sugar and butter.

Pour mix into a 9″ pie plate and pat down around plate, and up the sides until it is covered. Use a flat object, like the bottom of a measuring cup to flatten crumbs. Bake in oven for 10 minutes. Allow to cool completely.

Stir together the sugar and cornstarch. Over medium high heat, add the milk, stirring to combine.

Add the chocolate and red food coloring. Keep stirring until the chocolate is completely melted, the color is red, and the mix has thickened  with a couple bubbles. Once the bubbles begin, continue to cook and stir for 90 seconds more. Quickly remove from heat.

 Take 1 cup of the very hot filling and slowly integrate it into the eggs. I like to pour a little in, and whisk it together, then pour a little more in and whisk again. The purpose is to temper the eggs. You are basically getting the eggs used to the heat before you pour them in to the hot filling. If they are not tempered they will curdle and start to cook, which will ruin your filling. It would not be usable because you would basically have scrambled egg in your pie filling.

Pour the egg yolk mixture into the pot with the hot filling. Bring to a gentle boil, all the while stirring or whisking. Stir for another 90 seconds. Remove from heat. Add vanilla and butter and stir well.

Pour filling in to cooled pie crust. Cover with plastic wrap and refrigerate for 5-6 hours.

 Place whipped cream and sugar in a mixing bowl. Mix together on high until it is thick and fluffy.

Fill a pastry bag with the whipped cream and using a Wilton M1 tip, decorate the top of your pie. Sprinkle with hearts and serve!

Enjoy!

Thank you to Wendy from A Day in the Life on the Farm for hosting today!

Here’s is what other members of the #FoodieExtravaganza family made for today:

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Thanks for stopping by today!