Cream Cheese Brownie Pie

So, pie season is coming up! You know, fall is coming and now until after the holidays is always a good time to bake pies. For me, I have never lived in a state that really had any seasons, so, through my baking, I create them myself.

I always feel cozy and the need for comfort food and pies beginning around September. Soon I will need to start baking my apple pies, pumpkin pies, baklava, breads, ect. I'm getting really antsy though, and so I decided to start my pie season a little early. Although its not quite time for the apple and pumpkin pies, there are many others out there that are good to start the season off with.

This weekend (as he does most weekends) my husband request my yummy Chocolate Chip Cookies. He claims they are the best (I just use the recipe on the back of semi-sweet chocolate chips, so no real cookie secret there.) As I was getting the ingredients, I decided that I would like to start going through the pie recipes I have been collecting over the year. I thought I would keep the chocolate theme going with a Cream Cheese Brownie Pie, a recipe I found off the Pillsbury baking website. This is a great website, and recipes that are usually ones that don't have to necessarily be baked from scratch.

Prep Time: 15 minutes

Ready In: 4 Hours 5 Minutes

Servings: 8

1 Pillsbury refrigerated pie crust

1 Package (8 oz) cream cheese, softened

3 tablespoons sugar

1 Teaspoon vanilla

3 eggs

1 box (15.1 oz) fudge supreme hot fudge swirl premium brownie mix

1/4 cup vegetable oil

2 tablespoons water

1/2 cup chopped Pecans (optional: I did not use)

drizzle of Carmel topping (I added because its yummy)

1) Heat oven to 350 degrees. Place 1 pie crust in 9-inch glass pie pan as directed on pie box

2) In medium bowl with electric mixer, beat cream cheese sugar, vanilla and 1 of the eggs on medium speed until smooth; set aside

3) Reserve hot fudge packet from brownie mix for topping. In large bowl, beat brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs 50 strokes with spoon

4) 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 (which I did not use).

5) Bake 40 to 50 minute or until center is puffed and crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning (pie may have cracks of surface).

6) In small microwaveable bowl, microwave hot fudge from packet of High 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool completely, about 3 hours. Store in refrigerator.

Nutrition information:

1 serving: Calories 610 (calories from Fat 305) Total Fat 34g

I really liked this pie. It's my first time making it, and it will not be my last. I had a slice last night with some coffee frozen yogurt on top. The coffee mixed with the fudge (and drizzle of Carmel I put on mine) was Fabulous!

Try it out and let me know what you think!