CREAM CHEESE BROWNIE PIE

1-Refrigerated Pie Crust
8 ounce package cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla
3 eggs, divided
1 15 ounce package Brownie Mix
1/4 cup vegetable oil
2 tablespoons water
1/2 cup chopped pecans

Heat oven to 350 degrees F. Prepare piecrust as directed on package for one-crust filled pie using 9-inch pie pan.

In medium bowl, combine cream cheese, sugar, vanilla and one of the eggs; beat until smooth. Set aside.

Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of water and remaining 2 eggs. Beat 59 strokes with spoon.

Spread 1/2-cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture, spread evenly. Sprinkle with pecans.

Bake for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Pie may have cracks on surface.

Place hot fudge from packet in small microwavable bowl. Microwave on high for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over pie. Cool three hours or until completely cooled. Store in refrigerator.

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