Tar Heel Pie

Name: Tar Heel Pie
Yield: makes one 9-inch pie
Ingredients: 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19); 1 cup semisweet or dark chocolate chips; 1/2 cup unsalted butter, melted; 1 cup pecans; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/2 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; Pinch of salt

January 24, 2012

This luscious pie recipe was found handwritten in Mildred’s notebook. She might have gotten it from relatives in North Carolina. Once it’s completely cool, the pie sets up firm and can be sliced neatly, but it’s also delicious as a warm, gooey mess. Chef William Poole, of Wen Chocolates in Denver, Colorado, says, “This is the best pie I’ve ever had, except for my grandmother’s pumpkin pie.” It’s wonderful served topped with ice cream or whipped cream.

Recipe notes

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