Marbled Brownie Fudge Pie Recipe

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—Monica and Ray Burdette, Raymondville, Texas

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Marbled Brownie Fudge Pie Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 16 Servings

30 25 55

Ingredients

CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
5 tablespoons butter, softened
1/3 cup sugar
3/4 teaspoon vanilla extract
3 eggs
1/2 cup all-purpose flour
BROWNIE CRUST:
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 cup all-purpose flour
1/2 cup baking cocoa
1 teaspoon vanilla extract
Dash salt
FUDGE FROSTING:
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

Directions

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.
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.
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.
Bake at 325° for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks for 15 minutes.
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. Yield: 16 servings.

Nutritional Facts 1 serving (1 piece) equals 533 calories, 30 g fat (15 g saturated fat), 158 mg cholesterol, 277 mg sodium, 63 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Marbled Brownie Fudge Pie in Country February/March 1992, p33