Red Velvet Lovey-Dovey Pie.

Red Velvet Lovey-Dovey Pie.


Sunday is “Valentimes” which means my yearly “Making of The Pie” must commence. But not just any pie. This is Mollie Cox Bryan’s RED VELVET LOVEY DOVEY PIE! It’s become a tradition in my house one I love and one The Hubby starts asking for the first of February. And every single day thereafter. Twice on Sundays.

I first made it in 2011 and posting the recipe has become a thing. Because it’s red, it’s got chocolate in it, and my stars does it taste good! 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. She’s a damn good mystery writer too. Check it out. And make the damn pie, people! You won’t regret it. A must for any pie aficionado.

Not only will you make the loved ones in your life blissful, but you’ll be doing your part to promote National Pie Month all February long. Did you know? Now you do. 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 multiple times, I’ve decided it translates rather well……especially topped with whipped cream or cream cheese frosting. Happy Valentine’s Day!

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…

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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    • Jenée Libby


      You are more than welcome. Made it again last night and The Hubby was very grateful LOL!