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Cream Cheese Brownie Pie

(38)
  15 reviews
  • 15 min prep time
  • 4 hr 5 min total time
  • 12 ingredients
  • 8 servings
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This fudgy top-prize winning dessert needs nothing more than an ice-cold glass of milk to make a perfect ending to any meal.

Bake-Off® Contest 39, 2000
Roberta Sonefeld
Hopkins, South Carolina

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Cream Cheese Layer

1
package (8 oz) cream cheese, softened
3
tablespoons sugar
1
teaspoon vanilla
1
egg

Brownie Layer

1
box (15.8 oz) Pillsbury™ double chocolate brownie mix
1/4
cup vegetable oil
1
tablespoon water
2
eggs
1/2
cup chopped pecans

Topping

Reserved chocolate syrup packet from brownie mix
3
tablespoons hot fudge topping

Steps

  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.
  • 3 Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
  • 4 Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 5 Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
  • 6 In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.
  • 3 Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
  • 4 Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 5 Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
  • 6 In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
% Daily Value
Total Fat
32g
50%
Saturated Fat
10g
52%
Trans Fat
0g
0%
Cholesterol
115mg
38%
Sodium
480mg
20%
Total Carbohydrate
78g
26%
Dietary Fiber
1g
3%
Protein
8g
8%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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