Red velvet dough, chocolate crust, and whipped topping combine for a luscious, no-bake dessert experience.
# What You'll Need:
→ Crust
01 - 1 1/2 cups chocolate sandwich cookie crumbs (approximately 18 cookies)
02 - 1/4 cup unsalted butter, melted
→ Red Velvet Cookie Dough Filling
03 - 1 cup all-purpose flour, heat-treated
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 2 tablespoons milk
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons unsweetened cocoa powder
10 - 2 teaspoons red food coloring
11 - 1/4 teaspoon salt
12 - 1/2 cup mini chocolate chips
13 - 4 ounces cream cheese, softened
→ Topping
14 - 1 1/2 cups whipped topping or whipped cream
15 - Extra mini chocolate chips for garnish
# Steps to Follow:
01 - In a medium mixing bowl, blend chocolate sandwich cookie crumbs with melted butter until the mixture is uniformly moistened. Press the mixture firmly into the base and up the sides of a 9-inch pie dish. Refrigerate to set while preparing the filling.
02 - Place all-purpose flour into a microwave-safe bowl and heat in 30-second intervals, stirring between each, until flour registers 165°F for safe consumption. Cool completely before use.
03 - In a large mixing bowl, beat softened unsalted butter, softened cream cheese, granulated sugar, and light brown sugar with an electric mixer until the mixture is light and fluffy.
04 - Add milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt to the butter mixture. Blend well until all ingredients are fully incorporated.
05 - Gradually add the cooled, heat-treated flour to the bowl, mixing on low speed until batter is smooth and no dry flour remains.
06 - Gently stir mini chocolate chips into the dough mixture using a spatula.
07 - Evenly spread the prepared red velvet cookie dough filling over the chilled cookie crust, smoothing the surface with a spatula.
08 - Layer whipped topping or whipped cream over the cookie dough filling. Garnish with additional mini chocolate chips.
09 - Refrigerate the pie for a minimum of 2 hours to allow full setting before serving.
