Cream Cheese Brownie Pie

Judy made this for dessert one dinner party and it has become a group favorite.
This recipe won the Pillsbury Bake-off and is not for those who are watching
their weight….

1 refrigerated piecrust, softened as directed on pkg.
1 (8 oz) pkg. cream cheese, softened
3 tablespoons sugar
1-teaspoon vanilla
3 eggs
1 -(15.1 oz) pkg. of Pillsbury "Thick ‘n Fudgy Hot Fudge Swirl Deluxe Brownie
Mix"
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Directions: Preheat oven to 350 degrees. Prepare piecrust as directed on pkg.
for one-crust filled pie, using a 9-inch pie pan. In a medium bowl, combine
cream cheese, sugar, vanilla and 1 of the eggs. Beat until smooth, set aside.
Reserve hot fudge packet from brownie mix for topping. In a large bowl, combine
brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs. Beat 50 strokes
with a wooden spoon. Spread 1/2 cup brownie mixture in the bottom of the crust
lined pan. Spoon and carefully spread cream cheese mixture over brownie layer.
Top with remaining brownie mixture, spread evenly. Sprinkle with pecans. Bake
at 350 degrees for 40 – 50 minutes or until center is puffed and crust is golden.
Do not overbake. If necessary, cover edge of crust with strips of foil after
15-20 minutes of baking to prevent excessive browning. (Pie may have cracks
on the surface)

Place hot fudge from packet in small microwave safe bowl. Microwave on HIGH
for 30 seconds. Stir in the remaining tablespoon of water. Drizzle over top
of pie and cool for 3 hours, or until completely cooled. Store in refrigerator.
Yield: 8 servings

* Special note: each serving has 600 calories and 36 grams total fat!

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