The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Cream Cheese Brownie Pie

A Brownie, Cream Cheese and Pecan filling in a traditional pie crust.

Ingredients:

1 Perfect Pie Crust - No Top
8 ozs. Cream Cheese, softened
3 Tbsps. Sugar
1 tsp. Vanilla
3 Eggs, divided usage
1 15.8-oz. box Pillsbury® Double Chocolate Brownie Mix
1/4 cup Vegetable Oil
1 Tbsp. Water
2/3 cup Pecans, chopped
3 Tbsps. Hot Fudge Topping, for ice cream

Directions:

Line a 9-inch glass pie plate with an unbaked Perfect Pie Crust - No Top.

In a medium bowl, beat the Cream Cheese, Sugar, Vanilla and 1 of the Eggs on medium speed until smooth.  Set aside.

Empty the dry Pillsbury® Double Chocolate Brownie Mix into a large bowl and set the chocolate syrup packet aside.  Add the Vegetable Oil, Water and the remaining 2 Eggs and beat with a spoon for 50 strokes.

Preheat the oven to 350°F.

Spread 1/2 cup of the brownie mixture in the bottom of the crust-lined pie plate.  Spoon and carefully spread the cream cheese mixture over the brownie layer.  Top with spoonfuls of the remaining brownie mixture, letting the batter fall from the spoon in ribbons and letting those ribbons fall evenly over the cream cheese mixture.  Sprinkle with the chopped Pecans.  Cover the crust edge with foil to prevent excessive browning, but remove the foil during the last 15 minutes of baking.

Bake for 40 to 50 minutes or until the center is puffed and crust is golden brown (pie may have cracks on surface).

In a one cup microwave safe measuring cup, mix the chocolate syrup from the set aside packet with the Hot Fudge ice cream Topping.  Microwave for 20 to 40 seconds, stirring every 10 seconds, to a pourable consistency.  Drizzle the chocolate mixture artistically over the pie.  Cool completely, about 3 hours, before serving.

Cover and refrigerate any left over pie.

Notes:

High Altitude (3500-6500 ft): Add 3 tablespoons of flour to the dry brownie mix.

Pillsbury has already removed the original brownie mix this recipe used but eventually updated the recipe with a brownie mix they still had on the market and listed here.  But who knows how long that will be the case.  I suspect you can substitute any 8x8" pan size brownie mix of more or less 15 ounces and if it doesn't include chocolate flavored syrup, just use 1&1/2 tablespoon of any chocolate syrup for making chocolate milk.

Print

Other Information:

Source: My twist of a recipe on www.pillsbury.com/recipes

Times:
Preparation: 0:45
Bake: 0:45
Total: 4:30

Yield: 1 9" pie
Servings: 8

Nutrition Facts per Serving:
673 Calories
39g Fat (51.0% calories from fat)
10g Protein
74g Carbohydrate
3g Dietary Fiber
111mg Cholesterol
428mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
0 Non-Fat Milk
6 1/2 Fat
1/2 Other Carbohydrates.

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