Cream Cheese Brownie Pie
Brownie pie with a cream cheese filling
Servings 12 slices
Cost 5
Ingredients
- 1 unbaked 9 or 9 ½ inch deep dish pie pan lined with crust
Cream Cheese Mixture:
- 8 oz cream cheese, softened
- 3 tablespoon sugar
- 1 teaspoon vanilla
- 1 large egg
Brownie Mixture:
- 1 18 oz box of Decadent Triple Chocolate Brownie Mix, Duncan Hines brand or 15.8 oz box Pillsbury Double Chocolate
- ¼ cup oil
- 2 large eggs
- 1 tablespoon water you may need 2 if using the Duncan Hines mix
Topping:
- ⅓ cup or more if you like chopped pecans
- ¼ cup fudge sauce
Instructions
- Preheat the oven to 350 degrees F. Have ready a 9 inch deep dish pie crust.
- In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add the egg and beat until smooth. Set aside.
- In a large mixing bowl, mix the brownie mix, eggs, water and oil until well blended.
- Pour half the brownie mixture into the pie crust, then spread the cream cheese mixture over it. Spread remaining brownie mixture over that. Sprinkle with nuts.
- Cover the pie loosely with a sheet of foil and set the time for 50 minutes. Bake for 50-65 minutes (check at 40 if using a smaller size brownie mix), but make sure to remove the foil the last 20 minutes so that the crust can brown a bit. The top should appear set and slightly cracked.
- While pie is still warm, put some hot fudge or caramel sauce in a zipper bag, snip off the tip of the bag and drizzle sauce over the pie. Let cool to room temperature, then chill for at least 3 hours before serving.
Notes
If you can’t find the Duncan Hines Triple Chocolate flavor, try using another brand and following instructions on the box for “cakey” style brownies (with two eggs). If you end up using a smaller size box of brownie mix, check the pie at 40 minutes.