Strawberry Fudge Pie

This recipe comes from Pillsbury to celebrate Pi Day (3/14/10). The original recipe calls for baking this desert in a pie shell but I thought it was unnecessary so I omitted it. To see the original recipe, click here.

Strawberry Fudge Pie

INGREDIENTS

Crust
1	refrigerated pie crusts, softened as directed on box (optional)
Brownie Layer
1	(10.25-oz.) pkg. fudge brownie mix
Cheesecake Layer
1	(8-oz.) pkg. cream cheese, softened
1/4	cup sugar
1	teaspoon vanilla
1	egg
Topping
3	cups fresh strawberries, halved
2	tablespoons hot fudge ice cream topping (I used chocolate chips & a small amount of shortening)

DIRECTIONS

1.	Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie. (Optional)
2.	In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan (or greased pie pan).
3.	Bake at 350°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. (omit foil if not using crust)
4.	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 an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
5.	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 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. Store in refrigerator.

I hope you enjoy this fresh strawberry dessert as much as I did. Brownies and cheesecake are always a favorite of mine so combining all of these together were wonderful & easy.