Bayou Brownie Pie

Bayou Brownie Pie...This pie is CRAZY good! Its a buttery blondie-brownie filling with an ooey gooey cream cheese topping!

This Bayou Brownie Pie is CRAZY good! Its a buttery blondie-brownie filling with an ooey-gooey cream cheese topping, all nestled in a pie crust.

I will be the first to admit that I am not a great pie maker. I do enough to justgetby.

I have tried time and time again to get a pretty crust with just the right amount of thumb squishing to no avail. And do NOT even get me started on lattice crust. It might possibly be my arch nemesis.

Anyhow I decided not to let any of these things deter me today, because APPARENTLY it’s national Pi Day on Saturday (3/14) and I could not let a science holiday pass by without trying my hardest to turn it into a food holiday.

Also, I’m totally just assuming Pi Day is a holiday for science people. Is holiday even the right word?

So yeah. Pie on Pi Day. I’ve got a doozie for you guys.

Bayou Brownie Pie...This pie is CRAZY good! Its a buttery blondie-brownie filling with an ooey gooey cream cheese topping!

This Bayou Brownie Pie is KILLER. And please excuse the sliced picture above halfway resembling a meat pie. It ain’t. Moving on.

First and foremost I wanted an easy pie crust for this one so I used an all Crisco pie crust recipe. The great thing about using only vegetable shortening in the crust is there is no chill time like there is with butter. It can be made in just a few minutes and it’s pretty impossible to mess up!

This is a simple pie crust made using crisco shortening with NO chill time!

The filling is really easy and I used pecans in it because, well, it’s a Bayou Brownie Pie…but if you are all, “nuts…no” like I usually am just use mini chocolate chips.

Oh, and the filling starts with a dry cake mix. It’s SO easy.

Bayou Brownie Pie

Once you have the filling pressed into the pan top it with a glorious sweet cream cheese layer. It makes this pie incredible.

Bayou Brownie Pie..and ooey gooey blondie pie with a sweet and rich cream cheese topping.

Once you have baked it, let it cool before you slice it. The center will be pretty gooey when it’s warm.

Not that there’s anything wrong with that!

Bayou Brownie Pie...This pie is CRAZY good! Its a buttery blondie-brownie filling with an ooey gooey cream cheese topping!

Dig in and enjoy!

And if you’re looking for another amazing pie recipe hop over to my friend Jenny’s site for a jaw-dropping candy filled Butterfinger Cream Cheese Pie!!

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Bayou Brownie Pie

  • Author: Cookies & Cups

Ingredients:

Pie Crust

  • 1 1/3 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chilled Crisco vegetable shortening
  • 1/4 cup ice cold water

Filling

  • 1 (18.25 ounce) yellow cake mix
  • 1/2 cup chopped pecans
  • 1 egg
  • 1/2 cup butter, melted

Topping

  • 8 ounces cream cheese, room temperature
  • 2 eggs
  • 4 cups powdered sugar

Instructions:

  1. Preheat oven to 325°F

Crust

  1. In a large bowl whisk together the flour and salt. Using a pastry cutter combine the cold shortening until the mixture resembles a coarse crumb. Add in the water and knead dough until it comes together. The dough should be dry, but not crumbly. If it is too sticky add an extra tablespoon of flour at a time until the dough reaches the proper consistency.
  2. Form the dough into a flat circle and on a lightly floured surface roll the dough out using a rolling pin to about 10 inches in diameter. Carefully place the dough in a deep dish pie plate, pinching the edges to form a crust. Set aside.

Filling

  1. In the bowl of your stand mixer fitted with the paddle attachment beat the cake mix, pecans, egg and butter together until combined.
  2. Press this evenly into the crust. Set aside.

Topping

  1. In the same bowl of your stand mixer (don’t worry about cleaning it out) beat the cream cheese until smooth. Add in both eggs and continue mixing, carefully scraping the sides down so the mixture is smooth. Turn mixer to low and slowly add in the powdered sugar. Once it’s all added turn mixer up to medium and beat until creamy. Pour this on top of the filling.
  2. Bake the pie for 55- 60 minutes until the top is golden brown. The center will be slightly loose, but it will set up as the pie cools.
  3. Serve warm or at room temperature.

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I teamed up with Criso for this post, and used their recipe for easy pie crust, but all opinions expressed are solely my own. #CriscoKnowsPi #PiDay

I do encourage you guys to check out Crisco’s facebook page for a special Pi day Coupon for Crisco Baking sticks.

 

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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26 Responses
  1. Kim

    Hi! I’m so excited to make this pie!! ? What can I do if my stand mixer doesn’t have a paddle attachment? Also, do you substitute chocolate chips for the pecans or can both be used? Thanks so much!!

    1. Shelly

      Both can be used, and if your mixer doesn’t have a paddle attachment, you can use your regular beaters, just be careful not to over-mix!

  2. connie

    Needed a quick and spectacular dessert–and this was amazingly easy and tasted great !
    Think I’ll try a chocolate cake with walnuts next !! Yummmmm
    Thanx Shelly-You’re amazing 🙂

  3. Elizabeth B.

    I made this yesterday and almost had the same problem that Holly had. Way too much filling for a regular pie plate and I don’t have a deep dish plate. I put the extra filling in a small baking dish without the crust. I also used spice cake mix and added almond extract – yum! Definitely will try again.

  4. Holly

    I made this on Friday for “pie” day. It blew up in my oven and ran over everywhere! Mainly the topping. Huge mess! My oven is currently on self clean as I type! Any reason why? What we did eat was amazing! Will make again and probably split the amount and use two pie crusts. Thoughts? I have a pic that I wish I could tag here! It was funny and sad at the same time! It has the potential to be the best ever!!!

    1. Shelly

      OH NOOO!! What size pie plate did you use? This one requires a deep dish plate. If the pie plate wasn’t large enough I can definitely see how it could run over.

  5. Anna Schiskie

    Sounds delicious. I just made your apple cake last night (in the bundt pan) and my husband loved it! I couldn’t find a recipe for apple cake in any of my cookbooks so thank you!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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