Pie Recipes

Strawberry Fudge Pie

This strawberry fudge dessert is layered with brownie and cheesecake – a lavish treat.

Strawberry Fudge Pie recipe

Prep: 30 min | Bake: 55 min | Yield: 8 servings

Ingredients

Crust

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

Brownie Layer

  • 1 (10.25 ounce) box fudge brownie mix
  • 1/4 cup oil
  • 2 tablespoons water
  • 1 egg

Cheesecake Layer

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Topping

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

Instructions

Crust

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

Brownie Layer

  1. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.
  2. Before baking, cover edge of crust with strips of foil to prevent excessive browning. Bake as directed.
  3. Bake at 350 degrees 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.

Cheesecake Layer

  1. In small bowl, combine cream cheese, sugar, vanilla extract and 1 egg; beat until smooth.
  2. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer.
  3. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool for at least 1 hour.
  4. Arrange strawberry halves, cut side down, over top of cream cheese layer.
  5. Refrigerate 1 hour or until serving time.
  6. 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.
  7. Store in the refrigerator.

Notes

Prepare the pie and let it cool. Do not garnish it with the fudge or strawberries. Wrap it tightly and refrigerate it for up to three days, or freeze for up to two weeks.

To thaw the frozen pie unwrap it and refrigerate it for two to three hours. Bring the pie to room temperature, decorate it with the fudge and strawberries, and serve.

Nutrition

Per serving: 490 Calories, 26g Total Fat, 5g Protein, 57g Total Carbohydrate, 34g Sugars

Attribution

Recipe and photo used with permission from: Pillsbury



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