For some reason, the second the holidays are over and my daughter is back in school, all I can think of is red velvet. (This is probably because all of the stores started stocking Valentine’s Day items two days after Christmas ended, and everything is awash in pink and red!) Even though it’s kind of a fast turnaround and I feel like January is pushed to the side, forgotten, I love seeing all the hearts and red and pink. January is cold, dreary, and dark anyway. Who needs it?
Of course, when I think of red velvet, I think of pie. (Well, to be honest, I think of pie whenever I think of anything.) But you always see red velvet cakes and cookies. You hardly ever see pie.
There are so many different directions you can go when making a pie, but my first step is the crust. While homemade crust is amazing, a store-bought one can be just as good, and way easier. (I think it’s even better than good because you don’t have to spend the time making it!)
I love the Marie Callender’s Frozen Pastry Pie Shells. They are flaky and gorgeous, and they taste amazing. When it comes to filling, you have so many options, even with red velvet. An empty pie shell is a blank canvas, just waiting for art!
This Red Velvet Pie is one of my favorites because it also incorporates cake mix. I love me some cake mix-flavored anything, and anytime I can put that in a pie I’m all over it. Plus, mixing cake mix with pudding and cream cheese tastes amazing, and it’s easy and fast. Dessert can be on the table in a matter of minutes, and all that time I’m saving making things from scratch can be better put to use with my family. We can create more memories eating the pie if I spend less time cooking it!
So pick up a package of Marie Callender’s Frozen Pastry Pie Shells and make a pie for your family. Nothing says love like pie, so consider checking out a few other great pies that will fit perfectly with your Valentine’s Day tablescape too, including Razzleberry, Very Berry Blackberry, Cherry Crunch Pie, Cherry Pie and Lattice Cherry Pie.
Red Velvet Pie Recipe
Recipe by Dorothy Kern
1 Marie Callender’s Frozen Pastry Pie Shell, from a pack of 2
1 package (8 ounces) cream cheese, room temperature
1 cup Red Velvet Cake Mix (dry)
1 box instant cheesecake or vanilla pudding mix (3.4 ounces)
1 cup milk
Bake pie shell according to package directions for single crust pre-baked pie. Let it cool completely before filling.
Make sure your cream cheese is softened to room temperature. Beat in an electric mixer fitted with the paddle attachment until smooth. Mix in cake mix and pudding mix. Beat until smooth. Slowly add milk, running the machine on low. Once milk starts to incorporate, beat on medium speed until smooth (some lumps may remain).
Spread filling into baked and cooled pie shell. Chill to set, at least 1 hour.
Serve with Reddi-wip.