ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Cream Cheese Brownie Pie

Misc.
Hi all. Sharon came into the TKL chat room tonight aand we found this recipe for her. Thought I would share it with everyone! Millionaire pie usually has pineapple in it, and Sharon did not want pineapple. For those looking for "millionaire pie," search TKL for the same... there are more than one versious of Millionaire Pie recipes already posted.

Pillsbury 39th Bake-Off Contest Winner
(Roberta Sonefeld of Hopkins, S.C. took home $1 million from the 2000 Pillsbury Bake-Off Contest for this combination of two American favorites -- brownies and cheesecake.) Cream Cheese Brownie Pie

Prep Time: 15 minutes (Ready in 4 hours 5 minutes)

1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.),
softened as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 Tbsp. sugar
1 tsp. vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury Thick 'n Fudgy Hot Fudge
Swirl Deluxe Brownie Mix
1/4 cup oil
2 Tbsp. water
1/2 cup chopped pecans

1.Heat oven to 350 degrees F. Prepare pie crust as
directed on package for one-crust filled pie using 9-inch
pie pan.
2.In medium bowl, combine cream cheese, sugar, vanilla
and 1 of the eggs; beat until smooth. Set aside.
3.Reserve hot fudge packet from brownie mix for
topping. In large bowl, combine brownie mix, oil, 1
Tbsp. of the water and remaining 2 eggs; beat 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.
5.Bake at 350 degrees F. for 40 to 50 minutes or until
center is puffed and crust is golden brown. If
necessary, cover edge of crust with strips of foil after
15 to 20 minutes of baking to prevent excessive
browning. (Pie may have cracks on surface.)
6.Place hot fudge from packet in small microwave-safe
bowl. Microwave on HIGH for 30 seconds. Stir in
remaining tablespoon water. Drizzle fudge over top of
pie. Cool 3 hours or until completely cooled. Store in
refrigerator.

Yields 8 servings
MsgID: 0049114
Shared by: KellyWA
In reply to: ISO: millionaire pie (?)
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: millionaire pie (?)
  Sharon Miley/ Nacogdoches
2 Recipe: Cream Cheese Brownie Pie
  KellyWA
ADVERTISEMENT
Random Recipes
  • Honey Pecan Chicken (microwave)
  • HONEY PECAN CHICKEN 1/2 cup pecan pieces, finely chopped 1/3 cup seasoned bread crumbs 1 tsp grated orange peel 1/4 tsp salt 1/4 tsp paprika 1/4 cup honey 1 tbsp orange juice 2 whole broiler-fryer breasts, halved, bon...
  • Easy Decadent Truffles (like Swiss Colony)
  • I found one comment on this recipe that compared this to the Swiss Colony Truffles. Good Luck! EASY DECADENT TRUFFLES "Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coat...
  • Basil-Garlic Chicken Pastries
  • BASIL-GARLIC CHICKEN PASTRIES 4 boneless, skinless chicken breast halves 1/2 cup plus 4 tablespoons butter, divided l carrot, cut in 3-inch strips l celery stalk, cut in 3-inch strips l small onion, cut in 8 wedges 1/...
  • Cottage Cheese Dips with 5 Variations (1978)
  • COTTAGE CHEESE DIPS 1 pound creamed cottage cheese 1 to 3 tablespoons milk 3/4 teaspoon salt Dash of pepper In blender or food processor whirl cottage cheese and just enough milk for smooth and creamy consistency. Ad...
  • Children's Pancakes in Shapes (using Bisquick)
  • CHILDREN'S PANCAKES 2 cups Bisquick baking mix 1 cup milk 2 eggs Assorted cut-up fresh fruit (optional, for serving) Heat griddle or skillet. Beat baking mix, milk and eggs with wire whisk or hand beater until wel...
  • Horseradish-Crusted New York Strip Steak
  • HORSERADISH-CRUSTED NEW YORK STRIP STEAK 4 (2-inch thick) New York strip steaks 2 cups fine breadcrumbs 1/2 cup melted butter 1/2 cup ground horseradish 1/4 chopped flat leaf parsley Mix together everything but the s...
ADVERTISEMENT
  • Cottage Dill Loaf (bread machine dough cycle)
  • COTTAGE DILL LOAF (bread machine dough cycle) 1 cup water 1 tablespoon butter or margarine, softened 1/2 cup small curd creamed cottage cheese 3 1/2 cups Gold Medal Better for Bread flour 1 tablespoon sugar 1 tablespo...
  • Dump Cake - Here's a thought for you
  • This is for a "dump cake," and you could used blueberry pie filling (adding fresh blueberries if you'd like). Dump Cake Board: All Baking and Breadmaking at Recipelink.com From: Kelly~WA 7-2-2003...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Cream Cheese Brownie Pie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!