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Cook'n with Betty Crocker 
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Cream Cheese Brownie Pie |
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Serves: 8 Print this RecipeBobbie Sonefeld - Hopkins, South Carolina Bake-Off® Contest 39, 2000 Grand Prize Winner The best dessert flavors are baked into this cream cheese-filled brownie pie. The combination is bound to bring rave reviews from any crowd. 1/2 (15-ounce) package refrigerated pie crust (1 crust) 1 (8-ounce) package cream cheese, softened 3 tablespoons sugar 1 teaspoon vanilla extract 3 eggs 1 (15.1-ounce) package fudge brownie mix with hot fudge swirl 1/4 cup oil 2 tablespoons water 1/2 cup chopped pecans __Bobbie Sonefeld ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Place pie crust in 9-inch pie pan according to package directions for ONE-CRUST FILLED PIE. In 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 large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 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° F. 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 water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry brownie mix. Bake as directed above. Nutrition Per Serving: Calories 600; Protein 8g; Carbohydrate 60g; Fat 36g; Sodium 370mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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