1 (15 ounce) package refrigerated pie crust,
softened as directed on package
8 ounces cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
3 eggs (divided)
1 (15.1 ounce) package hot fudge brownie mix
1/4 cup vegetable oil
2 tablespoons water (divided)
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Prepare pie crust as directed for 1-crust filled pie using a 9-inch pie pan.
In medium bowl, combine cream cheese, sugar, vanilla extract and 1 egg; beat until smooth and set aside. Reserve hot fudge packet from brownie mix for topping.
In large bowl combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with a spoon.
Spread 1/2 cup brownie mixture on bottom of crust. Spoon and carefully spread the cream cheese mixture over top, the top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake 40-50 minutes or until center is puffed and crust is golden brown (if necessary, cover edge of crust with foil the last 15 minutes if browning too quickly). Pie may have cracks on surface.
Place hot fudge from brownie mix in small microwave safe bowl. Microwave on HIGH for 30 seconds and stir in remaining 1 tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cool.
Store in fridge.
Makes 8 servings