Welcome to the 12 Days of Christmas! On the fourth day of Christmas my true love gave to me four colly birds. We give to you this Colly Bird Pie paired with our 2010 Cabernet Franc and is so tasty go ahead and eat four slices.
So what is a colly bird? An early version of The Twelve Days of Christmas uses the term “four colly birds” with “colly” being a regional English expression for “black”. This wording changed again later in the nineteenth century when it was replaced with “canary birds”, “colour’d birds”, “curley birds”, and “corley birds”. The 1909 version, which is the version we will recognize, has altered the fourth day’s gift to “four calling birds”. So let’s break out the Cabernet Franc and and start baking.
Colly Bird Pie
1 batch of your favorite Red Velvet Cake* (yes, you can use box cake mix)
16 oz Semi-Sweet Chocolate Chips
1-14 oz Can Sweetened Condensed Milk
2 Pie Crust (from store or homemade)
½ Cup Butter (Unsalted)
3 oz Cabernet Franc Wine
Start by rolling out the pie crusts into 2 pie pans (no need to prebake). Follow instructions for Red Velvet Cake box or scratch recipe and then split between the 2 pie pans. Bake for about 30-35 minutes at 325˚F or until done. If crusts begin to brown before pie is done, cover loosely with aluminum foil. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into center of pie, the toothpick should come out clean. When it’s done, remove to a rack to cool.
In a medium saucepan over medium heat, melt butter with 12 oz chocolate chips and sweetened condensed milk. Cook and stir until all is melted and well combined. Remove from heat and stir in 3 oz wine. Poke about 20 holes in the top of the cake portions with a chopstick to allow the chocolate to seep into the cake. While the wine-chocolate mixture is still warm, pour over each pie, covering all of the red velvet cake. Top with remaining chocolate chips. Allow to set for a few hours before serving.
*My favorite Red Velvet Cake Recipe is from Johnnie Gabriel
Inspiration for Red Velvet Pie is from Pizzazzerie, the ultimate food blog!