Cream Cheese Brownie Pie
|Refrigerated pie crust||15 Ounce (1 package, Pillsbury)|
|Cream cheese||8 Ounce (1 package)|
|Brownie mix||15 Ounce (1 package, Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe)|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 350°Fahrenheit.
2 As per the package directions, place the pie crust in 9-inch pie pan for one-crust filled pie.
3 In a medium bowl, mix cream cheese, sugar, vanilla and 1 of the eggs.
4 Beat well until smooth and set aside.
5 Reserve the hot fudge packet from brownie mix for topping.
6 In a large bowl, add brownie mix with oil, 1 tablespoon of the water and remaining 2 eggs.
7 Using a spoon beat about 50 strokes.
8 Spread the bottom of crust-lined pan with 1/2 cup of the brownie mixture.
9 Evenly spread the cream cheese mixture over the brownie layer.
10 Top with the remaining brownie mixture and spread evenly.
11 Generously sprinkle with pecans.
12 Bake for 40 to 50 minutes or until the center is puffed and crust is golden brown.
13 Cover the edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning, if desired (Pie may have cracks on surface.)
14 In a small microwave-safe bowl, place hot fudge from packet.
15 Microwave on HIGH for 30 seconds.
16 Blend in the remaining tablespoon water.
17 Generously drizzle the top of pie with fudge.
18 Allow to cool for 3 hours or until completely cooled.
19 Serve as desired and store the remaining in the refrigerator.