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Cream Cheese Brownie Pie

List of Ingredients




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



Recipe



Heat oven to 350º. Prepare pie crust as directed on package for one crust-filled pie using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and one of the eggs; beat until smooth and set aside. Reserve hot-fudge packet from brownie mix for topping. In large bowl combine brownie mix, oil, 1 tablespoon of the water and remaining two eggs. Beat 50 strokes with spoon. 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. 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. Place hot fudge from packet in small microwave safe bowl. Microwave on high for 30 seconds. Stir in remaining tablespoon of water. Drizzle fudge over top of pie. Cool three hours or until completely cooled. Store in refrigerator. For altitudes above 2,500 feet, add 3 tablespoons flour to dry brownie mix and bake as directed above. Makes 8 servings.