Red Velvet Beet Pie
This recipe, taught to us by the wonderful Lisa Ludwinski at Sister Pie in Detroit, is our favorite Valentine's Day, mid-winter treat because it is vibrantly colored, made with storage beets, and very delicious (even for beet haters).
Ingredients
8 oz cooked beets, pureed
6 tbsp | 85 g butter, browned and cooled
3/4 C | 160 g brown sugar
1 1/2 tbsp | 12 g cornmeal
1/4 tsp salt
3 | 160 g eggs
1/2 cup | 115 g heavy cream
1/2 cup | 115 g sour cream
1 pie shell, par baked and cooled
Method
- Heat oven to 325 F
- Whisk beets, browned butter, sugar, cornmeal and salt until smooth
- In a separate container whisk the eggs, heavy cream, sour cream until smooth
- Combine the two and then pour into the par-baked pie shell and bake for 35-40 minutes or until the center just barely jiggles
- Let cool completely overnight before slicing
