Red Velvet Fudge Pie – a delicious recipe with Red, crusts, water, vegetable oil, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease two 8 or 9-inch pie pans*. Roll out crusts and press into prepared pie pans.
2
Combine cake mix, water, oil and eggs in large bowl.
3
Beat with an electric mixer on medium speed for 2 minutes. Pour into prepared pans. If desired, brush crusts with egg wash.
4
Bake 30 to 35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. (Wrap edges of pie crust with foil if crust begins to get to dark.)
5
Cool cakes completely on wire rack.
6
Combine butter, chocolate chips (reserve 1/2 cup for garnish) and condensed milk in medium saucepan over medium heat stirring until smooth; let cool slightly. Evenly pour over cakes. Sprinkle with reserved chocolate chips. Cool completely before serving.
7
*If using dark coated pie pans, preheat oven to 325u00b0F and bake an additional 3 to 5 minutes.
1012
kcal
Calories
80
g
Fat
57
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Signature Red Velvet Cake Mix, 1 package refrigerated pie crusts 2 crusts, 1 1/4 cups water, 1/3 cup vegetable oil, and more.
Yes, Red Velvet Fudge Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
