Raspberry Brownie Pie makes 8 servings

INGREDIENTS

Raspberry Cheesecake Mixture Brownie Pie Filling

8 oz softened cream cheese 8 tbsp butter, unsalted ⅓ cup sugar 2 oz chocolate, unsweetened 1 egg 1 cup sugar 1 tsp vanilla extract ½ tsp salt ½ cup red raspberry preserves (you can also 1 tsp vanilla extract evenly substitute for another fruit flavor) 3 eggs ½ cup flour Frozen pie crust, thawed ½ cup semisweet chocolate chips (for homemade Pie Crust, see page 28 of the Magnolia Table cookbook)

raspberry cheesecake brownie pie continued...

DIRECTIONS

1. Preheat the oven to 350 degrees F. 2. If your pie crust is frozen, let it thaw out before filling it. Part 1: Brownie Pie Filling 3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth. 4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes. 5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt. 6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside. Part 2: Raspberry Cheesecake Mixture 7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth. 8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look. 9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack. 10. To store, wrap tightly and keep at room temperature for up to 2 days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

for your 4x6 card - trim along the dotted line Raspberry Cheesecake Brownie Pie makes 8 servings

INGREDIENTS DIRECTIONS

8 oz softened cream cheese 1. Preheat the oven to 350 degrees F. ⅓ cup sugar 2. If your pie crust is frozen, let it thaw out before filling it. 3. Heat the butter and unsweetened chocolate in a small saucepan 1 egg over low heat, stirring until melted and smooth. 1 tsp vanilla extract 4. Remove the pan from the heat and whisk in the sugar until ½ cup red raspberry preserves (you smooth. Pour into a medium bowl and set aside to cool can also evenly substitute for another for 10 minutes. 5. Whisk the eggs into the cooled brownie mixture one at a time. fruit flavor) Whisk in the flour, vanilla extract and salt. Frozen pie crust, thawed 6. Fold in chocolate morsels. Pour half of the brownie batter into 8 tbsp butter, unsalted the pie crust. Set aside. 7. Whisk the cream cheese, sugar, egg, and vanilla extract together 2 oz baking chocolate, unsweetened until smooth. 1 cup sugar 8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie

for your 4x6 card - trim along the dotted line