Hollywood Makeover: Brownie Edition

  I must have a sweet tooth this week, this is the 4th sweet/bread item I have shared. Don’t worry, that doesn’t mean I made and ate them all this week! 🙂 I often am working a month or two ahead, so some of the recipes this week were from a while ago. The pumpkin bread has snow in the photo, so I know it was in drafts since last year.

I had the privilege of photographing some family friends of ours a couple weeks ago.  The darling 2 year old I used to babysit, is now a SENIOR! 

What!?  How does that happen?

  We met two different nights to get the different looks we were going for, and wouldn’t you know, sweet Momma Lynn, comes out with a “Tip” for me….

  This pie!  🙂

  How sweet!  And totally delicious!  Dale doesn’t get excited about desserts very often, but he raved about it.

  This pie gives a typical brownie a big Hollywood makeover!  I love the presentation and wow factor the pie version gives…..

 

Lynn got this recipe from Pillsbury back in 2001

Cream Cheese Brownie Pie

{click title to print}

1 box refrigerated pie crust
8 oz. pkg. cream cheese, softened
3 T. sugar
1 t. vanilla
3 eggs (1 for cream cheese mixture and 2 for brownies)
1 Betty Crocker Original Supreme Brownie Mix {do not follow package directions}
1/4 c. oil
1 T. water
1/2 c. chopped pecans (optional)
Syrup Packet from Brownie Mix, for topping

1. Heat oven to 350 degrees. Prepare 1 pie crust and bake as directed on package for one-crust pie using a 10 inch pan.
2. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside.
3. In large bowl, combine brownie mix {No syrup packet}, 1/4 oil, 1 T. water and remaining 2 eggs; beat until just blended.
4. After pie crust is baked, spread 1/2 cup brownie mixture in bottom of crust. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans if desired.
5. Place pie plate on baking sheet and bake at 350* for 40 to 50 min, or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15-20 min of baking to prevent excessive browning. (Pie may have cracks on surface)
6. Let pie cool for 10 min. Drizzle with Hershey’s Packet from Brownie Mix.
7. Cool 3 hours or until completely cooled. Store in the refrigerator.

Dig in!  Thanks for the WONDERFUL recipe and blessing our family in this way, Lynn!

~T

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