Cream Cheese Brownie Pie

This has several steps, but the result is so worth it!

Cream Cheese Brownie Pie


1 Pillsbury refrigerated pie crust (from a 15 ounce package, softened as directed on the package)
1- 8 ounce package of cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1-15.1 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 1 crust filled pie using a 9" pie pan. In medium bowl,
combine cream cheese,sugar,vanilla and 1 of the eggs, beat until smooth, set aside.

Reserve hot fudge packet from brownie mix for topping.  In a large bowl, combine brownie mix,oil, 1 tablespoon of water and
remaining 2 eggs.  Beat 50 strokes with a 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 40-50 minutes or until center is puffed and crust is golden brown.  If necessary, cover edge of crust
with strips of foil after 15-20 minutes of baking to prevent excessive browning.  Place hot fudge from packet in small microwave
safe bowl .Microwave on high for 30 seconds. Stir in remaining tablespoon of water. Drizzle fudge over top of pie. Cool 3 hours
or until completely cooled.  Store in refrigerator.

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