Di's Cream Cheese Brownie Pie

READY IN: 1hr 10mins
Recipe by Lindas Busy Kitchen

This pie is EXCELLENT! If your looking for a delicious chocolate fix, here it is! This is great to bring to a friends for dessert after dinner, or to a party at work. Awesome for any type of get together actually! I serve with a big scoop or two of French Vanilla ice cream, just to put a smile on everyones face, and add a few extra calories :) Prep time does not include time it takes to make the pie crust, or the chilling time.

Top Review by cookin mimi

I made this pie for Thanksgiving and it was a hit! (I would have taken a picture, but it was gobbled up too quickly! ) I omitted the nuts because one of my guests has a nut allergy, and topped it with ganache instead of hot fudge sauce, but otherwise made it according to the directions in the recipe. I will make this again!!

Ingredients Nutrition

  • 1 (9 inch) pastry for single-crust pie
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 (15 1/8 ounce) package brownie mix
  • 14 cup vegetable oil
  • 1 tablespoon water
  • 12 cup pecans, chopped
  • 13 cup hot fudge

Directions

  1. Prepare pastry shell. Chill until ready to use.
  2. Preheat oven to 350.
  3. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs. Beat until smooth. Set aside.
  4. In large bowl, combine brownie mix, oil, water and remaining 2 eggs,.
  5. mixing well.
  6. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon.
  7. and carefully spread cream cheese mixture over brownie layer.
  8. Top with remaining brownie mixture, spreading evenly.
  9. Sprinkle with pecans.
  10. Bake for 40-50 minutes or until center is puffed and crust is golden brown.
  11. If necessary, cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.).
  12. Heat hot fudge sauce in microwave on HIGH for 30 seconds.
  13. Drizzle fudge over top of pie.
  14. Cool 3 hours, or until completely cooled.
  15. Store in refrigerator.

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