Sunday, May 3, 2015

Strawberry Pie

1 box Pillsbury® refrigerated pie crusts, softened, per directions

Brownie Layer:

1 pkg. (10.25-oz.) fudge brownie mix
1/4 cup oil
2 tbsp. water
1 eg

Cheesecake Layer:

1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 egg


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

    Heat oven to 350ºF (175ºC).  Place pie crust in 9" glass pie pan per pkg. directions for 1-crust filled pie. 
Brownie Layer:  In a large bowl, combine all Brownie ingredients; beat 50 strokes with spoon.  Spread in bottom of crust-lined pan.  Bake 30 - 35 minutes, until top is shiny and center is set.  If necessary, cover edge of crust with strips of foil after 15 - 20 minutes' baking to prevent excessive browning.  Cheesecake Layer:  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 another 18 - 20 minutes, until cream cheese is set.  Cool at least 1 hour.  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 45 seconds.  Spoon into small resealable plastic bag; seal.  Cut small hole in bottom corner of bag; squeeze to drizzle topping over pie.  Store in refrigerator.
Expert Tips:  Prepare pie, let cool.  Do not garnish it with the fudge or strawberries.  Wrap it tightly, refrigerate up to 3 days, or freeze for up to 2 weeks.  To thaw:  unwrap and refrigerate 2 to 3 hours.  Bring pie to room temperature, decorate it with fudge and strawberries, serve.  Makes 6-8 servings.

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