Marbled Brownie Fudge Pie

• 1 package (8 ounces) cream cheese, softened
• 5 tablespoons butter, softened
• 1/3 cup sugar
• 3/4 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup all-purpose flour
• 1 cup butter, softened
• 1-1/2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract
• Dash salt
• 1 cup sugar
• 1/4 cup baking cocoa
• 1/2 cup milk
• 1/4 cup butter, cubed
• 2 tablespoons dark corn syrup
• Dash salt
• 1-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3/4 cup chopped toasted pecans

1. In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Gradually add flour. Set aside.
2. For crust, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the flour, cocoa, vanilla and salt. Lightly grease two 9-in. pie plates.
3. Spread a fourth of batter in each. Pour half of filling into each, spreading almost to edges. Dollop remaining batter over filling; cut through with a knife to swirl.
4. Bake at 325u0b0 for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes.
5. For frosting, combine sugar and cocoa in a large saucepan. Add the milk, butter, corn syrup and salt. Bring to a boil, stirring frequently. Boil vigorously for 3 minutes, stirring occasionally. Remove from the heat. Whisk in confectioners' sugar and vanilla. Stir in nuts. Cool for 10 minutes; pour over warm pies. Spread over tops. Serve warm.

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Taken from www.tasteofhome.com/recipes/marbled-brownie-fudge-pie/ (may not work)