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Marbled Brownie Fudge Pie

 Marbled Brownie Fudge Pie
—Monica and Ray Burdette, Raymondville, Texas
16 ServingsPrep: 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

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Marbled Brownie Fudge Pie (continued)

Ingredients (continued)

  • 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.