Kathleen found and made this recipe one day while I was in Wisconsin for a funeral. She and her dad were having company. It is so nice to have girls who love to cook and take care of things while I needed to be gone. She thought there was maybe too much brownie mix in the bottom layer, but I heard everyone liked it!
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1(10.25-oz.) pkg. fudge brownie mix
1/4 cup oil
2 tablespoons water
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping (We used Homemade Chocolate Syrup--Not quite as thick, but still tasted the same)
Heat oven to 350°F. Place pie crust in 9-inch glass pie pan.
In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.
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.
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.
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.