Strawberry Fudge Pie Recipe

Tuesday, June 1, 2010

This is the epitome of dessert. Fudge brownie, cheesecake, strawberries, and chocolate - what more could you possible want? I found this recipe on Pillsbury's website and decided to make it to take over to my folks' place for Memorial Day. Needless to say, it was a huge success.

I did make a couple of changes. I couldn't find the smaller box of brownie mix, so I went ahead and made big box according to the directions on the back and guessed on the amount when pouring it into the pie crust. I poured the rest into a muffin tin and made individual brownies (waste not, want not!). As for the toppings, I read on the site that slicing the strawberries instead of halving them made it easier to cut. And instead of hot fudge ice cream topping, I used regular chocolate syrup.

Photo by me. It was just too pretty not to photograph. =)

Strawberry Fudge Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Brownie Layer
1 (10.25-oz.) pkg. fudge brownie mix
1/4 cup oil
2 tablespoons water
1 egg

Cheesecake Layer
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg

3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.

2. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.

3. Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

4. Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.

5. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.