Cream Cheese Brownie Pie

• 1 Pillsbury refrigerated Pie Crust (15 oz. package) softened as directed on package
• 1 (8 oz.) package cream cheese, softened
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 (15.1 oz.) package Pillsbury thick n fudgy hot fudge swirl deluxe brownie mix
• 1/4 cup oil
• 2 tablespoons water
• 1/2 chopped pecans

1. Heat oven to 350. Prepare pie crust as directed on package for one-crust filled pie using 9 inch pan.
2. In medium bowl, combine cream cheese, sugar, vanilla, and 1 of the eggs; beat until smooth
3. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of the water and the remaining two 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 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.
6. Place hot fudge from packet in bowl. Microwave for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.

pie crust, cream cheese, sugar, vanilla, eggs, n fudgy, oil, water, pecans

Taken from www.epicurious.com/recipes/member/views/cream-cheese-brownie-pie-51584271 (may not work)