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

Cream Cheese Brownie Pie

This fudgy top-prize winning dessert needs nothing more than an ice-cold glass of milk to make a perfect ending to any meal.

(38)
(15)
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  • prep time 15 min
  • total time 4 hr 5 min
  • ingredients 12
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
115mg
115%;
Sodium
480mg
480%;
Total Carbohydrate
78g
78%
(Dietary Fiber
1g
1%
  Sugars
48g
48%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
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 Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.