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January 12, 2009

Cream Cheese Brownie Pie

1 refrigerated pie crust, thawed as directed
1 pkg (8 oz) cream cheese, softened
3 Tbsp sugar
1 tsp vanilla
3 eggs
1 (15.1-oz) pkg. brownie mix with hot fudge topping (hot fudge topping optional)
1/4 cup Crisco vegetable oil
2 Tbsp water
1/2 cup chopped pecans

Heat oven to 350°F.

In medium bowl with electric mixer, beat cream cheese, sugar, vanilla and 1 of the eggs on medium speed until smooth; set aside.

Reserve hot fudge packet from brownie mix for topping. In large bowl, beat brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs 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. (This is easier to do if you spread the brownie mixture onto wax paper first, then flip onto top of pie.) Sprinkle with pecans.

Bake 40 to 50 minutes or until center is puffed and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning (pie may have cracks on surface).

In small microwavable bowl, microwave hot fudge from packet on High 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool completely, about 3 hours. Store in refrigerator.