# Components:
→ 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
# Method:
01 - In a medium mixing bowl, combine chocolate sandwich cookie crumbs with melted butter. Stir until the crumbs are evenly moistened. Firmly press the mixture into the bottom and sides of a 9-inch pie dish. Transfer to the refrigerator to chill while you prepare the filling.
02 - Place the all-purpose flour in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the flour reaches 165°F. Alternatively, bake on a tray at 350°F for 5 minutes. Allow the flour to cool completely before using.
03 - In a large mixing bowl, beat softened butter, cream cheese, granulated sugar, and light brown sugar until the mixture is light and fluffy, using an electric mixer or whisk.
04 - Add milk, vanilla extract, unsweetened cocoa powder, red food coloring, and salt to the creamed mixture. Mix until fully combined.
05 - Gradually incorporate the cooled, heat-treated flour into the mixture. Stir until a smooth dough forms.
06 - Fold mini chocolate chips evenly into the cookie dough.
07 - Spread the red velvet cookie dough evenly over the chilled crust using a spatula.
08 - Top with whipped topping or whipped cream. Garnish with extra mini chocolate chips as desired.
09 - Refrigerate the pie for at least 2 hours to allow it to fully set prior to slicing and serving.
