Ingredients

Brownie Batter

• 1 cup margarine, softened
• 1 1/2 cup sugar
• 4 eggs
• 1/2 cup cocoa (unsweetened)
• 1 cup flour
• 1 teaspoon vanilla
• dash of salt

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 5 Tablespoons margarine, softened
• 1/2 cup sugar
• 3 eggs
• 1/2 cup flour
• 3/4 teaspoons vanilla

Fudge Frosting

• 1 cup sugar
• 1/4 cup cocoa
• 4 Tablespoons margarine
• 1/2 cup milk
• 2 Tablespoons dark corn syrup
• dash of salt
• 1 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 3/4 cup pecans, toasted

Instructions

Toast pecans about 10 minutes at 300(. Stir and then toast an additional 5 minutes until fragrant.

In a mixing bowl, beat cream cheese with butter; add sugar, eggs (one at a time), flour and vanilla. Beat until smooth and set aside. For crust, cream butter and sugar. Beat in eggs (one at a time), cocoa, flour, vanilla, and salt. Lightly grease two 9" pie pans. Spread 1/4 of batter in bottom of each pan. Pour half of filling into each pan, spreading almost to edges. Dollop remaining batter over filling; swirl with knife to "marble". Bake at 335( (yes, 335( is correct) for 25-35 minutes of until toothpick inserted in middle comes out clean. Cool on racks for at least 15 minutes. For frosting, combine sugar and cocoa in a saucepan. Add butter, milk, corn syrup, and salt. Bring to a boil, stirring frequently. Boil vigorously 3 minutes, stirring occasionally. Remove from heat. Beat in confectioners' sugar and vanilla. Stir in nuts. Cool 20 minutes. Pour into warm pies, spreading to cover. Serve warm. This can be done by putting into a 200( oven at time entree is served, or turn off already warm oven. If pie is at room temperature, put it in for 10 minutes at 200(. If it is cold, cook for 15 minutes.

Comments

Comes from a friend in Texas who owns a Bed and Breakfast. It is delicious with any meal, be it Mexican or otherwise. It also freezes well.