Cream Cheese Brownie Pie – ‘Tis the Season!
In our house it’s always pie season, but now that it’s *really* pie season, here’s a good recipe. This pie’s an oldie, but it’s a recipe I tend to forget about just when I need it most. It’s easy and everyone loves it. Even people who don’t love pie like this one because basically it’s just a cream cheese brownie baked in a pie crust and topped with fudge sauce. What’s not to like?
This original version calls for Pillsbury brownie mix. I couldn’t find the brownie mix recommended in the original, so I asked a nice lady on the baking aisle what her favorite brownie mix was and she said her husband loved Duncan Hines Decadent Triple Chocolate Brownie Mix. I was happy that a) she had an opinion and b) she didn’t look at me like I was crazy. Times are changing. Sometimes people don’t love it when you walk up to them and ask them what their favorite brownie mix is.
For the crust, I recommend using your favorite or maybe trying this one from The New York Times by Melissa Clark.
Cream Cheese Brownie Pie
- 1 unbaked 9 or 9 1/2 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
- 1 18 ounce box of Decadent Triple Chocolate Brownie Mix, Duncan Hines brand
- 1/4 cup oil or 15.8 oz box Pillsbury Double Chocolate
- 2 large eggs
- 1 tablespoons water you may need 2 if using the Duncan Hines mix
- 1/3 cup or more if you like chopped pecans
- 1/4 cup fudge sauce
- 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.