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Red Velvet Lovey-Dovey Pie.

So before going on vacation last week (more on that later), I made The Hubby one of his favorite pies for “Valentimes”. I made it 2 years ago, and seriously, not sure why it didn’t hit my radar last February. Because it’s red, it’s got chocolate in it, and my stars does it taste good! Kind of like red velvet cheesecake. Yeah, I know, RIGHT?! Thank you to Mollie Cox Bryan for the recipe. Do you have her book, “Mrs. Rowe’s Little Book of Southern Pies”? If not, you should. It’s a classic around these parts. And she’s a damn good mystery writer too. Check it out. And make this pie. You won’t regret it. Especially topped with whipped cream or cream cheese icing, mmmmmmmm…..

Red Velvet Lovey-Dovey Pie

by Mollie Cox Bryan, with a few tweaks of my own :)
One 9-inch Pie

1 pie crust, pre-cooked
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 tablespoons of cocoa
1/2 ounce of red food coloring

Preheat oven to 325. 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 pre-cooked 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. It’s great with cream cheese frosting dolloped on top, or whipped cream.

Piecollage

Note: One of these days I’ll get a good picture of this pie…..I’m such a NEWB when it comes to photography! Grrr….

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