Marbled Brownie Fudge Pie Recipe

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Marbled Brownie Fudge Pie Recipe

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5 1
Publisher Photo
—Monica and Ray Burdette, Raymondville, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

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

Nutritional Facts

1 piece: 533 calories, 30g fat (15g saturated fat), 158mg cholesterol, 277mg sodium, 63g carbohydrate (49g sugars, 2g fiber), 7g protein.

  • 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
  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 325° for 25-30 minutes or until toothpick inserted near 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. Yield: 16 servings.
Originally published as Marbled Brownie Fudge Pie in Country February/March 1992, p33

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