Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pie Crust | not in our table | 0 |
| Fudge | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened
- 1 (8-oz.) pkg. cream cheese, softened
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
- 1/4 cup oil
- 2 tablespoons water
- 1/2 cup chopped pecans
Directions
1.Heat oven to 350 degrees F.
2.Prepare pie crust as directed on package.
3.In bowl, combine cream cheese, sugar, vanilla, and 1 egg. Beat until smooth. Set aside. Reserve hot fudge packet for topping.
4.In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs. Beat 50 strokes with spoon.
5.Spread 1/2 cup brownie mixture in bottom of crust-line pan. Spoon and spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
6.Bake 350 degrees for 40 - 50 minutes or until center is puffed and crust is golden brown.
7.Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water.
8.Drizzle fudge over top of pie.
9.Cool 3 hours or until completely cooled. Store in refrigerator.