Marbled Brownie Fudge Pie |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Monica and Ray Burdette, Raymondville, Texas 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 king arthur unbleached all-purpose flour |
brownie crust: |
1 cup butter, softened |
1-1/2 cups sugar |
4 eggs |
1 cup king arthur unbleached 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:
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.
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