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Cream Cheese Brownie Pie

1 refrigerated pie crust (from 15 oz. package) softened as directed on package
8 oz. package cream cheese, softened
3 Tbsp. sugar
1 tsp. vanilla
3 eggs
15 oz. package Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 Tbsp. water
1/2 cup pecans, chopped

1. Heat oven to 350°. Prepare pie crust as directed on package (for one-crust filled pie) using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and one of the eggs; beat until smooth. Set aside.
2. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 Tbsp of water and 2 remaining eggs; beat 50 strokes with a spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
3. Bake at 350° for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary cover edge of crush with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.)
4. Place hot fudge from packet in small microwave-save bowl. Microwave on high for 30 seconds. Stir in remaining tablespoon of water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.

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