Cream Cheese Brownie
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.),
softened
as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl
Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans
1. Heat oven to 350 degrees F. Prepare pie crust as directed on package for
one-crust filled pie using 9-inch pie pan.
2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat
until smooth. Set aside.
3. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine
brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50
strokes with spoon.
4. 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.
5. Bake at 350 degrees F. 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.)
6. 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 3 hours or until completely cooled. Store in refrigerator.
8 servings