by Bonnie Sonefeld (This recipe, which I found at http://www.msnbc.com/news/376068.asp, won The Pillsbury Bake-Off in 2000.)
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Preparation Time: 15 minutes. Ready in 4 hours, 5 minutes.
Ingredients:
1 Pillsbury Refrigerated Pie Crust
from 15-oz. package, softened as directed on package
1 8-oz. package cream cheese,
softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 15.1-oz. package, Pillsbury Thick
n’ Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans
Directions: Heat oven to 350 degrees.
Prepare pie crust as directed on package for one crust-filled pie using
9-inch pie pan.
In medium bowl, combine cream cheese,
sugar, vanilla and one of the eggs; beat until smooth. Set aside.
Reserve hot fudge packet from brownie
mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of
the water and remaining two eggs. Beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in
bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture
over brownie layer. Top with remaining brownie mixture, spread evenly.
Sprinkle with pecans.
Bake at 350 degrees for 40 to 50
minutes or until center is puffed and crust is golden brown. If necessary,
cover edge of crust with strips of foil after 15 to 20 minutes of baking
to prevent excessive browning. Pie may have cracks on surface.
Place hot fudge from packet in small
microwave-safe bowl. Microwave on high for 30 seconds. Stir in remaining
tablespoon water. Drizzle fudge over top of pie. Cool three hours or until
completely cooled. Store in refrigerator.
This recipe makes eight servings and
contains 600 calories, 320 from fat, per serving.
For altitudes above 3,500 feet, add 3
tablespoons flour to dry brownie mix. Bake as directed above.