Cream Cheese Brownie Pie

• 1 Pillsbury refrigerated pie crust
• 8 oz. pkg. cream cheese
• 3 Tbsp. sugar
• 1 tsp. vanilla
• 3 eggs
• 1 pkg. Pillsbury thick-n-fudgy hot fudge brownie mix
• 1/4 c. oil
• 2 Tbsp. water
• 1/2 c. chopped pecans

1. Heat oven to 350u0b0. Prepare pie crust as directed on package for a 9-inch pie. In medium bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Set aside.
2. Reserve hot fudge packet from brownie mix for topping. In a large bowl, combine brownie mix, 1 tablespoon of the water and 2 eggs. Beat well.
3. Spread half the brownie mixture in the bottom of a crust lined pan. Spoon cream cheese mixture over the brownie mixture. Top with remaining brownie mixture, spreading evenly. Sprinkle with pecans. Bake at 350u0b0 for 40 to 45 minutes or until center is puffed and crust is golden.
4. To prevent browning, you may need to place foil around crust.

refrigerated pie crust, cream cheese, sugar, vanilla, eggs, thicknfudgy, oil, water, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=87302 (may not work)