As I was planning our Easter dinner I knew I wanted something fun and fabulous for our dessert. When I came across this recipe in Paula Deen's "The Lady & Sons Just Desserts" there was no question what we would be savoring after our egg hunt. Plus, I loved the title of the pie...our youngest's name is Lauren-it made her feel pretty special.
This pie was phenomenal! It combined two of my absolute favorites; warm, ooey-gooey brownies and cheesecake in pie form! How could this not have been a winner! The pie was a cinch to put together and smelled heavenly as it baked. I served home-made french vanilla ice-cream a'la mode and the only sounds heard in our kitchen during dessert were Mmmmm!
From the heart of my kitchen to yours may your experience be fun and the food always flavorful. Enjoy!
Lauren's Chocolate Drizzle Pie
1 Pillsbury refrigerated pie crust
1 8-ounce package cream cheese, softened
3 tablespoons sugar
1 teaspoon pure vanilla extract
1 15.5 ounce Pillsbury Thick 'n Fudgy Deluxe Brownie Mix
1/4 cup vegetable oil
3 tablespoons water
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans (I omitted)
1/4 cup Smucker's Dove milk chocolate ice cream topping
Preheat oven to 350 degrees.
Follow manufacturer's instruction for setting pie crust in pan. I recommend a deep dish.
Combine cream cheese, sugar, vanilla and 1 egg in a bowl. Beat with a handheld electric mixer until smooth and set aside. In a large bowl, mix brownie mix, 1 egg, oil and water. Beat 50 strokes. Spread half of brownie mixture into raw pie shell. Carefully spread cream cheese mixture over brownie layer. Sprinkle chocolate chips over cream cheese layer; top with remaining brownie mixture and sprinkle nuts on top. Bake for 40 to 50 minutes or until center puffs and crust is brown. Warm sauce slightly in microwave. Serve warm or at room temperature over pie.
**Top with ice cream
Source: The Lady & Son's Just Desserts