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Cream Cheese Brownie Pie

Brownie pie with a cream cheese filling
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Author: Cookie Madness


  • 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

Brownie Mixture:

  • 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.


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.