Instructions

• Preheat the oven to 350°F (175°C). Unroll the pie crust into a 9" pie plate and refrigerate the crust while you prepare the filling.
• In the bowl of an electric mixer (or a large mixing bowl with a hand mixer), beat 1/2 cup (113 g) softened unsalted butter and 2 cups (400 g) packed brown sugar until the mixture is combined and slightly crumbly.
• Add the 2 large eggs and mix until incorporated.
• Add 1 teaspoon vanilla extract, 1 teaspoon baking powder, and 1 tablespoon (5 g) unsweetened cocoa powder. Mix until the mixture is smooth.
• Add 2 cups (248 g) all-purpose flour and 1/2 teaspoon salt. Mix on low speed until the flour is mostly incorporated and there are no large streaks of dry flour.
• Add 1 teaspoon white vinegar and 1 tablespoon red food coloring. Mix until the batter is smooth and evenly colored, scraping the bowl as needed.
• Remove the chilled pie crust from the refrigerator and set the pie plate on a rimmed baking sheet (to catch any overflow). Pour the batter into the prepared crust and smooth the top with a spatula.
• Bake on the baking sheet at 350°F (175°C) for 50–60 minutes, or until the filling is puffed, cracked around the edges, and set in the center. (A gentle jiggle is okay; the center should not be very liquid.)
• Remove the pie from the oven and let it cool completely before adding the topping.
• To make the cream topping: in a mixing bowl, beat 2 ounces (56 g) softened cream cheese with 1/2 cup (50 g) granulated sugar and 1/2 teaspoon vanilla until smooth.
• With the mixer running, slowly add 1/2 cup (118 ml) cold heavy whipping cream and continue to beat until stiff peaks form. Use this cream to frost the cooled pie or serve it alongside slices.
• Store leftovers in the refrigerator. Unfrosted pie will keep up to 4 days; frosted pie will keep less time because the whipped cream may weep. Freeze an unfrosted pie for up to 2 months.