Note: As you see, I made the brownie cheesecake pie. I am not a great chocolate lover, so this was way too much chocolate for me and I did not ever add the hot fudge sauce to the top. I will not make it again, but if you love chocolate, go to it. I would double the cheesecake addition, however. That little bit is over powered by the taste of chocolate.
Bake-Off contest 39 caught my eye today and I am asking Andy to go to the store to pick up a few items in order to tempt him with this brownie pie. This would be a favorite of Alyssa's if she were here to indulge. She adores brownies.
Ingredients
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Cream cheese layer
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1 tsp. vanilla
1 egg
Brownie layer
1 box Pillsbury double chocolate brownie mix
1/4 cup vegetable oil
1 tablespoon water
2 eggs
1/2 cup chopped pecans
Topping
reserved chocolate syrup from packet in the brownie mix
3 tablespoons hot fudge topping
To do:
Heat oven to 350
Place crust in 9-inch pie plate as directed on box for one-crust filled pie
In medium bowl, beat cream cheese layer ingredients until smooth
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 on pecans. ( Cover crust edge with 2-3 inch wide strips of foil to prevent excessive browning. Remove foil during last 15 minutes of bake time.)
Bake 40-50 minutes or until center is puffed and crust is golden brown, Pie may have cracks on surface
In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag, cut off a corner of bag, and drizzle topping over pie. Cool completely, about 3 hours before serving. Cover and refrigerate if any pie remains.
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