Cream Cheese Brownie Pie

Pillsbury Bake-Off winner

From Roberta Sonefeld of Hopkins, South Carolina

Preparation Time: 15 minutes. Ready in 4 hours, 5 minutes.

• 1 Pillsbury Refrigerated Pie Crust from 15-oz. 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 Fahrenheit. 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 one of the eggs; beat until smooth. Set aside.

Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, one tablespoon of the water and remaining two 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 Fahrenheit 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.

This recipe makes 8 servings and contains 600 calories, 320 from fat, per serving.

Dessert takes top award at Pillsbury Bake-Off
February 29, 2000

50th Anniversary Pillsbury Bake-Off Contest

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