This layer in the Brownie Pie Cookie Dough Cheesecake will make you drool in a short amount of time. Take a fork and dive into fudgy brownies, creamy cheesecakes, and no immediate baked cookie dough.
Oh, my words! We!!! This is the most amazing, the most delicious, the craziest good pie !!! Seriously !!! That defeated everything I have ever made!
There's something about gooey, sticky, fudgy brownies topped with non-toasted cheesecake that makes me weak. I can't stop making them ... or eating them.
How to make Brownie Pie:
Brownie is baked in a pie crust first. Now if you are a domestic queen and love making your own pie crust, do it. This will really work. But this pie has several layers and steps, so I used a pie crust that was refrigerated just to save time.
Anything that saves me time in the kitchen is my friend. It just means I'm one step closer to facing the cultivation of pies' goodness.
One more acknowledgment. I also use a box brownie mixture. My reason ... see above. Feel free to experiment and make it yourself, but your baking time might be a little different.
This pie key is NOT following box directions. You want your brownie coating to be rich and fudgy, so make sure you only add the following ingredients to the 9 × 13 dry brownie mixture.
- 1/4 cup of oil
- 1/4 cup water
- 1 egg
The mixture will be very thick and sticky. Spread it evenly under the pie crust and bake for 40-45 minutes. Lift and chill.
INGREDIENTS
For Brownie Coating
- 1 pie crust refrigerated
- 1-9x13 mixture of dried brownies
- 1/4 cup of oil
- 1/4 cup water
- 1 egg
For the Cheesecake Layer
- Cream package 1-8 ounces, soft
- 1/4 cup brown sugar
- 1 teaspoon of vanilla extract
- 1 - 16 ounce Cool Whip container, thawed and divided
For Cake Dough Bite
- 1/4 cup of butter
- 1/3 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- a little salt
- 1 teaspoon of milk
- 1/2 cup of mini chocolate chips, divided
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Unroll the pie crust according to package instructions. Place the pie plate in a 9 1/2-inch plate and set aside.
- Mix the brownie, oil, water and egg mixture until it is mixed. Spoon into pie crust.
- Cover the edges of the pie crust with foil to prevent it from burning. Bake for 40 minutes. Don't overcook it. Remove from the oven and cool completely.
- Beat butter, brown sugar, vanilla, and salt until creamy.
- Add flour and milk and shake again. Stir in 1/4 cup of mini chocolate chips.
- Roll into 56 bites of small cake batter. Place it on a waxed paper tray and freeze it hard.
- Beat cream cheese, brown sugar, and vanilla until creamy. Fold it into 3 glasses of Cool Whip.
- Cut half of the cake mixture. Reserve 10 balls (20 parts for topping)
- Gently stir the bite into the contents of the cheesecake without grilling. Spoon the filling gently over the cold brownie pie.
- Use the 1M piping bag and icing tip to rotate the Cool Whip around the edge of the pie. Use the remaining bite of the cake mixture to decorate the round.
- Sprinkle the center of the pie with the remaining chocolate.
