Email to Cat      

Roberta Sonefeld's Cream Cheese Brownie Pie

Source of Recipe


Roberta Sonefeld






List of Ingredients



• 1 Pillsbury Refrigerated Pie Crust from 15-ounce pkg., softened as directed on pkg.
  
• 1 (8-ounce) pkg. cream cheese, softened
  
• 3 Tbsp sugar
  
• 1 tsp vanilla
  
• 3 eggs
  
• 1 (15.1-ounce) pkg. Pillsbury Thick n' Fudgy Hot Fudge Swirl Deluxe Brownie Mix
  
• 1/4 cup oil
  
• 2 Tbsp water
  
• 1/2 cup chopped pecans
  






Instructions



1. Heat oven to 350 degrees (F). Prepare pie crust as directed on package for a one-crust filled pie using a 9-inch pie pan.
   
   
2. In medium bowl, combine cream cheese, sugar, vanilla and one of the eggs; beat until smooth. Set aside.
   
   
3. Reserve the hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs. Beat 50 strokes with spoon.
   
   
4. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
   
   
5. Bake at 350 degrees for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Pie may have cracks on surface. Remove from oven.
   
   
6. Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.
   
   Makes 8 servings.
   
   Roberta Sonefeld, of Hopkins, South Carolina, won the $1 million first prize in the Fast & Fabulous Desserts and Treats Category at the 39th Pillsbury Bake-Off with this recipe.