Thursday, July 18, 2013

Tar Heel Pie

Chocolately, fudgy, nutty.  When the latest issue of Cooks Country came in the mail the other day, Charlie spent a bit of time reading the article for Tar Heel Pie.

*loving hint, hint to wife* 

Though the name is strangely catchy, what will really grab you is the intense chocolately-ness and just-right crispness of the toasted pecans.  I think this could also be called Chocolate Brownie Pecan Pie. 

You parbake a single crust pie shell, line it with slightly toasted pecans, and make your batter.

Spread the (thick) batter in the pie shell.

Bake at 325 degrees F for 30 to 35 minutes. 

Serve warm with a scoop of homemade vanilla ice cream!

Happy husband.  And wife. 

Tar Heel Pie

  • 1 (9-inch) single-crust pie shell, baked until lightly golden brown
  • 1 cup semisweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1/4 cup vegetable oil
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 tablespoon vanill extract
  • 3/4 teaspoon salt
  • 1/4 cup all purpose flour
  • 1 1/4 cup pecans, toasted and chopped course

  • Preheat oven to 325 degrees F.  In microwave or double boiler, melt 2/3 cup chocolate chips and butter, stirring often.  Whisk in oil and cocoa until smooth.  In separate bowl, whisk sugar, eggs, vanilla, and salt together until smooth.  Whisk chocolate mixture into sugar mixture until incorporated.  Stir in flour and remaining 1/3 cup chocolate chips just until combined.  Spread pecans in bottom of pie shell, then pour batter over top, using spatula to level.  Bake pie until toothpick inserted in center comes out with thin coating of batter attached, 30 to 35 minutes.  Let pie cool on wire rack until barely warm, about 1 1/2 hours.  Serve warm with vanilla ice cream, if desired.  (the vanilla ice cream is recommended).  To reheat pie, either place in 300 degree oven for 10 to 15 minutes or until warm or microwave for a little bit, til warm.

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