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| Recipe Archives |
| Submitted by:Janice Capaldi January 2002 - Tea Time Ingredients: Crust: 2 C shortbread cookie crumbs (about 30 Lorna Dunes) 1/3 C butter, melted 1/4 C walnuts, chopped Combine cookie crumbs with melted butter - add walnuts; press firmly into a 9 inch pie plate. Pie: 8 oz. pkg. cream cheese, softened 3 T sugar 2 T vanilla extract 3 eggs 1 15 to 20 oz. Fudge brownie mix 1/4 C canola oil 1 C walnuts, chopped Fudge sauce topping 1 C semi sweet chocolate chips 2 T butter 14 oz. can sweetened condensed milk 2 T water 1 T vanilla extract Combine choclate chips, butter, scm & water in small glass mixing bowl. Microwave (high) for 3 to 3 1/2 minutes. Remove from microwave & add vanilla and continue to stir until smooth. Pour 1/2 of this mixture over warm pie. (refrigerate unused portion; save for ice cream.) Directions: Preheat oven to 350. Combine cream cheese, sugar, vanilla & egg. Beat until smooth. Set aside Combine brownie mix, 1 T water and 2 eggs. Mix well with a spoon. Spread 1/2 C of brownie mixture over shortbread crust. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with chopped walnuts. Bake at 350 for 45 to 60 minutes, or until center is firm & crust is golden brown. Drizzle fudge sauce topping over warm pie. Cool completely; refrigerate for at least 3 hrs. before serving. |
| Brownie Shortbread Cream Cheese Pie |