Red Velvet Cream Pie

RED VELVET CREAM PIE
CRUST
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
1/4 cup plus 2 Tbsp. finely chopped pecans
1/4 tsp. salt
1/2 cup Crisco butter shortening
3-4 Tbsp. ice water
Melted white chocolate

Combine flour, powdered sugar, finely chopped pecans and salt; cut in shortening until flour is blended to form pea-size chunks. Sprinkle mixture with water, 1 Tbsp at a time. Toss lightly with fork until dough forms a ball. Form a disc. Roll and press crust into a 9-inch pie plate. Flute edges. Prick bottom and sides with a fork and bake blind at 400 degrees for 15 min. Remove pie weights and bake an addition 10 minutes, or until golden brown. Lightly brush bottom and sides of crust with melted white chocolate. Cool while preparing filling.

FILLING
1 9-inch layer of a red velvet cake (either a mix or homemade).
12 oz. cream cheese, softened
1/2 cup powdered sugar
6 oz. white chocolate
1/4 cup heavy cream
2 Tbsp. white chocolate coffee syrup
1/4 tsp. cream cheese flavoring or vanilla extract
1 1/2 cups heavy whipping cream, stiffly beaten

GARNISH
Sweetened whipped cream
Red velvet cake crumbs

Divide the cake layer into 2 layers. Trim one layer to fit into the bottom of the pie crust.
Measure the top of the pie dish and trim the remaining layer to fit the top of the pie dish (reserve crumbs). Set aside the top piece. Place the smaller cake on the bottom of pie crust.

Heat the 1/4 cup heavy cream and the white chocolate until just melted. In a large mixing bowl, beat the cream cheese and powdered sugar until creamy and well blended. Blend in melted chocolate mixture. Blend in coffee syrup and flavoring. Fold in whipped cream. Spread over cake. Top with 2nd cake layer. Top pie with sweetened whipped cream and sprinkle center of pie with reserved cake crumbs. Garnish edge of pie with chopped pecans. Chill 2 hrs to set.

Patricia Lapiezo
Category: Innovative