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Cream Cheese Brownie Pie

Cream Cheese Brownie Pie

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

Heat oven to 350 degrees F. 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 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 degrees 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 three hours or until completely cooled. Store in
refrigerator.

Yield: 8 servings

Per serving: 600 calories; 8 g pro.; 60 g carbohydrates; 36 g fat (14
sat.); 115 mg cholesterol; 370 mg sodium; 2 g fiber; 53 percent calories
from fat.

From: 1999 Pillsbury Bake-Off $1 Million Grand Prize Winner
Recipe by: Roberta Sonefeld of Hopkins, S.C.
Shared by: Peggy, Home Cooking Guide

http://homecooking. about.com/ library/archive/ blpie2.htm

posted by Kate @ 8:16 PM