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Red Velvet Lovey-Dovey Pie.

I’ve been a bad, bad girl (hearing Fiona Apple just then :). I’ve spent the entire month of February in the winter doldrums, which isn’t unusual. I tend to hibernate then anyway, hiding out under my fake sunlight, clutching desperately at every little ray, hoping Puxsatawny Phil gives us some good news. Doing *anything* rather than what I should be doing (i.e., WRITING). My closets never looked so tidy.

Since I’ve been on “injured reserve” with the bad neck and all, it isn’t too unusual my writing would suffer……except a few weeks ago the neck started to feel better. Then the weather got warmer, which is a good thing. My spirits perked up, I started making plans, making lists, doing a little writing…..then Spring Fever hit like a sledgehammer. “Idon’twannawrite!” I whined. It’s too nice out! Okay, I’ll write….right after I shop for deeply discounted designer handbags online. Right after this movie. Right after…..

Okay, enough. Even though I haven’t been writing, I’ve been doing food slash foodie things. Sampling pizza, appetizers, and beer for some upcoming articles. I love my job. It doesn’t pay squat, but I sure love my job. I’ve been screaming at the television during Top Chef (Did they *seriously* cook in a Target store? Germ-ey germ germs!), and uploading old photographs onto the Facebook page. A little social media spruce-up for Spring.

And I’ve been baking pies. As part of National Pie Month in February (Did you know?) I have vowed to bake a pie, sweet or savory, every week. So far, so good. I made a Pecan Pie the first week which turned out great. This week I attempted something new – Mollie Cox Bryan’s own invention: Red Velvet Lovey Dovey Pie. Just for my Hubby for “Valentimes”. Do you have Mollie’s book, Mrs. Rowe’s Little Book of Southern Pies? You should. It’s wonderful, and a must for any pie aficionado.

Mollie created Red Velvet Pie because of her husband’s love for Red Velvet Cake. Ah yes, one of my favorites too. Seriously, who doesn’t like Red Velvet Cake? After making (and devouring) this pie, I’ve decided it translates rather well……especially with cream cheese frosting.

So yes, there’s been quite enough healing, thinking, and wool-gathering done on my part this winter. But now, I swear, hibernation is definitely over. It’s back to work time. Just let me finish this second piece of pie…

Red Velvet Lovey-Dovey Pie

by Mollie Cox Bryan – my own notes in italics
One 9-inch Pie

1 pie crust
1 cup unsalted butter, melted, slightly cooled
1 cup sugar
½ cup all purpose flour
3 eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
2 heaping teaspoons of cocoa
1 ounce of red food coloring

Preheat oven to 325. Line a 9-inch pie plate with dough and crimp the edges. In a bowl, combine the butter, sugar, and flour, and stir well. One at a time, add the eggs. Mixing well after each addition. Add the buttermilk and vanilla and stir well. Next, add the cocoa and stir into filling. Last, stir in the food coloring. Red, isn’t it?

Pour the batter into the pie crust.

The original buttermilk pie recipe called for baking for 25 to 35 minutes, until a thin knife inserted into the center comes out clean. But it took 45 minutes in my oven for it thicken. When you insert the knife, there will be a little filling on it—but it continues to firm up as it cools.

Transfer it to a wire rack to cool for 15 minutes, until the filling firms up. Serve warm, at room temperature, or chilled.

  • I think you could use 2 tablespoons of cocoa and it would be even better. The flavor was similar to a very light chocolate cheesecake. The buttermilk adds a wonderful element.
  • 0.5 ounces of red food coloring was plenty to turn mine a bright red.
  • My pie took 45 minutes to bake.
  • Like a cheesecake, my pie cracked as it cooled – a water bath might prevent this.
  • I may pre-cook my crust next time – it turned out very pale.
  • Hubby suggested this might be even better with a chocolate cookie crust!
  • Cream cheese frosting – I blended together 1 cup of confectioner’s sugar, about 3 tablespoons of butter, and 3-4 ounces of cream cheese with a splash of vanilla. Just taste and adjust as necessary. WARNING!!!! Do not, under any circumstances, turn your blender on high when first mixing this icing……….the results ain’t pretty. In fact, it’s a big ol’ mess…
Baking Soundtrack:

The soundtrack to the movie “Pirate Radio”

2 Comments Post a comment
  1. Thanks so much for including me and my recipe. I agree with your husband–a chocolate cookie crust would be really good.So would a vanilla wafer, graham cracker, or maybe even a ginger snap cookie crust. I'm all for the cookie crusts!

    February 18, 2011
  2. You are welcome! Oooh, the gingersnap one sounds good too…

    February 21, 2011

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