Yield: 1 pie


Preparation time: 15 minutes
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1 refrigerated (15 ounce package) pie crust, softened as directed on package
1 (8 ounce) package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3 eggs
1 (15.1 ounce) package fudge supreme hot fudge swirl brownie mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Cooking time: 50 minutes
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Preheat oven to 350 degrees.

Place pie crust in 9 inch pie pan as directed on package for one-crust filled pie.
In a medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; but until smooth.
Set aside.
Reserve hot fudge packet from brownie mix for topping.

In a large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 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 for 40-50 minutes or until the center is puffed and crust is golden brown.

If necessary, cover the edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. (Pie may have cracks on the surface).

Squeeze hot fudge from the packet into a small microwave-safe bowl.
Microwave on high for 30 seconds.
Stir in remaining tablespoon water.
Drizzle fudge over top of the pie.
Cool 3 hours or until completely cooled.
Stored in refrigerator.

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