Description:

A moist cream cheese brownie pie.

Source:

Pillsbury's 50th Anniversary Bake-Off

Serves/Makes:8

Ingredients

• 1 Pillsbury Refrigerated Pie Crust (from 15 oz (420 grm). package), softened as directed on package
• 1 8 oz (224 grm) package cream cheese, softened
• 3 tbsp (45 ml) sugar
• 1 tsp (5 ml) vanilla
• 3 eggs
• 1 15.1 oz (422.8 grm). package Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
• 1/4 cup (60 ml) oil
• 2 tbsp (30 ml) water
• 1/2 cup (125 ml) chopped pecans

Preparation

• Heat oven to 350 degrees (175 C.).
• Prepare pie crust as directed on package for one-crust filled pie using a 9 inch pie pan.
• In medium bowl, combine cream cheese, sugar, vanilla and 1 or the eggs; beat until smooth.
• Set aside.
• Reserve hot fudge packet from brownie mix for topping.
• In large bowl, combine brownie mix, oil, 1 tbsp (15 ml) or the water and remaining 2 eggs; beat 50 strokes with a spoon.
• Spread 1/2 cup (125 ml) 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 (175 C.) 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 packet in small microwave-safe bowl.
• Microwave on high for 30 seconds.
• Stir in remaining 1 tbsp (15 ml) water.
• Drizzle fudge over top of pie.
• Cool 3 hours or until completely cooled.
• Store in refrigerator.

Comments

This recipe was created by Roberta Sonefeld of Hopkins, South Carolina. Her husband doesn't even like desserts much but maybe the $1,000,000.00 prize will change his mind!