You MUST make this pie soon - the decadent brownie mix combined with the cream cheese layer, all on a buttery pie crust is heaven! And that's not even talking about the chocolate fudge and vanilla ice cream yet!I used a pre-made pie crust for this because I was lazy and didn't have a lot of time. I also changed the brownie mix from the original recipe, mainly because I couldn't find the one suggested at the store. But to my pleasant surprise, the Ghirardelli mix already comes with fudge to drizzle so I didn't have to buy a separate topping.
Don't worry too much if you can't spread the layers evenly (especially the top brownie layer), it all evens out while baking:
1 Pillsbury refrigerated pie crust (or make your own)
Preheat the oven to 350 degrees F.
Lay the pie crust in an ungreased 9" pie plate. Make sure it's smooth along the bottom and pinch the edges for a decorative crust.
Combine cream cheese, vanilla, sugar, and one egg in a medium bowl. Beat with a handheld electric mixer until very smooth. Set aside.
In a large bowl, mix brownie mix, oil, water, and 1 egg until combined. (If you bought a different brownie mix, just follow the instructions on the package for amounts of oil and water.)
Spread half of the brownie mixture into the prepared pie crust. Carefully top with cream cheese layer and spread evenly. Sprinkle chocolate chips over cream cheese layer. Top carefully with remaining brownie mixture.
Bake for 40-50 minutes until crust is brown and a toothpick inserted in the center of the pie comes out clean. (The crust may turn brown before this happens, you can cover the crust with a layer of foil if you need to.) Let cool slightly or to room temperature.
Prepare fudge from brownie mix as directed. Top each slice of pie with a scoop of ice cream and a drizzle of fudge. (If you bought a brownie mix without fudge, just use jarred hot fudge.)