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Source: Detroit Free PressNov.儲存 15--Thanksgiving is fast approaching and the Free Press Test Kitchen is here to help. Each week, we'll share recipes we think deserve a spot on your holiday table. This week, we're all about pies, and today we're sharing a recipe that won a South Carolina woman $1 million in the Pillsbury Bake-Off.Cooking Thanksgiving dinner this year and need some help? Check out our comprehensive Thanksgiving Guide at .freep.com/turkey, where you'll find tons of recipes and lots of helpful tips.-- Related: Upside-Down Apple Pecan PieCream Cheese Brownie PieMakes: 8 servingsIngredients-- 1 refrigerated pie crust (from a 15-ounce package), softened as directed on package-- 1 package (8 ounces) cream cheese, softened-- 3 tablespoons sugar-- 1 teaspoon vanilla-- 3 eggs, divided-- 1 (15.1-ounce) package Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix (or equivalent brand)-- 1/4 cup vegetable oil-- 2 tablespoons water, divided-- 1/2 cup chopped pecansDirectionsPrepare the pie crust as directed on the package for a single crust filled pie using a 9-inch pie pan. Preheat the oven to 350 degrees.In a medium bowl, combine the cream cheese, sugar, vanilla and 1 of the eggs. Beat until smooth and set aside.Reserve the hot fudge packet from the brownie mix for the topping. In a large bowl, combine the brownie mix, vegetable oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with a spoon.Spread 1/2 cupmini storageof the brownie mixture in the bottom and to the sides of the crust-lined pan. Spoon and carefully spread the cream cheese mixture in an even layer over the brownie layer and to the sides. Spoon the remaining brownie mixture over the cream cheese layer and spread evenly, being careful not to disturb the cream cheese layer. Sprinkle the top with the pecans.Bake for 40 to 50 minutes or until the center is puffed and the crust is golden. If necessary, cover the edges of the crust with strips of foil after 15 or 20 minutes of baking to prevent excessive browning. The pie may have cracks on the surface when done baking. Remove the pie from the oven and cool.When cool, place the hot fudge from the reserved packet in a small microwave-safe bowl. Microwave on high power for 30 seconds. Stir in the remaining 1 tablespoon of water and mix until smooth. Drizzle the fudge over the top of the cooled pie. Let stand 3 hours or until completely cooled. Store in the refrigerator.From Roberta Sonefeld, Hopkins, S.C., Pillsbury 50th Anniversary Bake-Off $1-million Grand Prize and Dessert Category Winner. Tested by Susan Selasky for the Free Press Test Kitchen.600 calories (54% from fat), 36 grams fat (11 grams sat. fat), 60 grams carbohydrate, 8 grams protein, 370 mg sodium, 115 mg cholesterol, 44 mg calcium, 2 grams fiberCopyright: ___ (c)2013 the Detroit Free Press Visit the Detroit Free Press at .freep.com Distributed by MCT Information Servicesself storage