Tuesday, October 03, 2006

Pie Recipes #150 - Cream Cheese Brownie Pie

Cream Cheese Brownie Pie
Submitted by Jeannie

Roberta Sonefeld's original Cream Cheese Brownie Pie
won the Pillsbury Bake-Off and the $1 million first

Following is the Hopkins, S.C., woman's recipe that
won the Fast and Fabulous Desserts and Treats

Preparation Time: 15 minutes.

Ready in 4 hours, 5 minutes.

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. 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 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.


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