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Cream Cheese Brownie Pie - Pillsbury Bake-Off Million Dollar Winner
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A moist cream cheese brownie pie.

Pillsbury's 50th Anniversary Bake-Off


  • 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
  • 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.
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!

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