Cream Cheese Brownie Pie

I had another picture of this dessert but half the frame was filled with Andrew's mouth about to chomp down on the slice of pie and he wouldn't let me use it.

But it would have been appropriate because the photo really conveyed the intense longing this pie seemed to create around the table when I served it up.

Not that it's really surprising--with brownies, pies, cream cheese and chocolate would you expect anything but success?

Anyway, I got this recipe from the recent Pillsbury Easy Fabulous Pies Tart and More magazine I mentioned a few weeks back and changed it a bit to fit the ingredients I had on hand. I can firmly state that it was worth every penny and fulfilled every expectation of gastronomical delight. You might want to pick up your own copy--it's been a good buy.

1 refrigerated pie crust
1 8-ounce package of cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
3 eggs
1 box chocolate cake mix
1/4 cup vegetable oil
2 tablespoons water
1/2 cup chopped walnuts
2 cups hot fudge sauce (see below)

For hot fudge sauce:
1 12-ounce can evaporated milk
2 cups semisweet chocolate chips
1/2 cup sugar
1 tablespoon butter
1 teaspoon vanilla

For sauce, combine all the ingredients in a small saucepan and bring to a boil, stirring constantly. Reduce heat and continue to boil, stirring occasionally, for eight minutes. Sauce will continue to thicken as it cools.

For pie crust, prepare crust according to package directions in a 9-inch greased pie pan.

In a bowl beat cream cheese, vanilla and 1 egg until smooth. In a separate bowl beat cake mix, oil, 1 tablespoon of water and remaining 2 eggs together until combined. (Add more water, tablespoon by tablespoon if needed to achieve a consistency that can be spread in the pan).

Spread 1/2 cup of the cake mixture in the bottom of the crust-lined pan followed by 1/2 cup of the hot fudge mix then carefully spoon the cream cheese mixture over the top and finished by topping it off with the remaining cake mixture and top with sprinkled walnuts.

Bake 40-50 minutes at 375 until center is puffed and crust is golden. You might need to cover the edges of the crust with aluminum foil to prevent too much browning.

When cooled, pour remaining hot fudge mixture over the top of the pie and serve with vanilla ice cream.

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Technorati tags: pies, recipes, baking, chocolate