Marbled Brownie Fudge Pie Recipe

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Marbled Brownie Fudge Pie Recipe

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5 1
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 eggs
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon vanilla extract
  • BROWNIE CRUST:
  • 1 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1/2 cup unsweetened cocoa
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Dash salt
  • FUDGE FROSTING:
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa
  • 4 tablespoons butter or margarine
  • 1/2 cup milk
  • 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 mixing bowl, beat cream cheese with butter; add sugar, eggs (one at a time), flour and vanilla. Beat until smooth; set aside.
For crust, cream butter and sugar. Beat in eggs (one at a time), cocoa, flour, vanilla and salt. Lightly grease two 9-in. pie pans. Spread 1/4 of batter in bottom of each pan. Pour half of filling into each pan, spreading almost to edges. Dollop remaining batter over filling; swirl with knife to "marble". Bake at 335° for 25 to 30 minutes or until toothpick inserted in middle comes out clean. Cool on racks at least 15 minutes.
For frosting, combine sugar and cocoa in a saucepan. Add butter, milk, corn syrup and salt and bring to a boil, stirring frequently. Boil vigorously 3 minutes, stirring occasionally. Remove from heat. Beat in confectioners' sugar and vanilla. Stir in nuts. Cool 10 minutes; pour onto warm pies, spreading to cover. 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 eggs
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon vanilla extract
  • BROWNIE CRUST:
  • 1 cup butter or margarine, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1/2 cup unsweetened cocoa
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Dash salt
  • FUDGE FROSTING:
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa
  • 4 tablespoons butter or margarine
  • 1/2 cup milk
  • 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 mixing bowl, beat cream cheese with butter; add sugar, eggs (one at a time), flour and vanilla. Beat until smooth; set aside.
  2. For crust, cream butter and sugar. Beat in eggs (one at a time), cocoa, flour, vanilla and salt. Lightly grease two 9-in. pie pans. Spread 1/4 of batter in bottom of each pan. Pour half of filling into each pan, spreading almost to edges. Dollop remaining batter over filling; swirl with knife to "marble". Bake at 335° for 25 to 30 minutes or until toothpick inserted in middle comes out clean. Cool on racks at least 15 minutes.
  3. For frosting, combine sugar and cocoa in a saucepan. Add butter, milk, corn syrup and salt and bring to a boil, stirring frequently. Boil vigorously 3 minutes, stirring occasionally. Remove from heat. Beat in confectioners' sugar and vanilla. Stir in nuts. Cool 10 minutes; pour onto warm pies, spreading to cover. Serve warm. Yield: 16 servings.
Originally published as Marbled Brownie Fudge Pie in Country February/March 1992, p33

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