Fudgy Tar Heel Pie

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Billed as "sensational" in a 1953 magazine, Tar Heel Pie ideally combines the best of a pie with the best of a gooey, fudge brownie. After a couple of weeks in our test kitchen (Cooks Country Magazine) we had perfected a pie that does just that.

Submitted by WARREN4
Published on April 27, 2018
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
8
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Ingredients

  • 1 9-inch single crust pie dough

  • 1 cup (6 ounces) semi-sweet chocolate chips

  • 4 tablespoons unsalted butter

  • 1/4 cup vegetable oil

  • 2 Tbsp unsweetened cocoa powder

  • 3/4 cup packed (5-1/4 ounces)n dark brown sugar

  • 2 large eggs

  • 1 Tbsp vanilla extract

  • 3/4 tsp salt

  • 1/4 cup (1-1/4 ounces) all purpose flour

  • 1-1/4 cups pecans, toasted and chopped coarse

Directions

  1. Preheat oven to 350 degrees

  2. For better flavor and to ensure the pecans don't get soggy, toast them in a 350 degree oven for about 5 minutes

  3. Adjust oven rack to lower-middle position

  4. Preheat oven to 375 degrees

  5. Roll pie dough into a 12-inch circle on lightly floured counter

  6. Loosely roll dough around rolling pin and gently unroll onto 9-inch pie plate, letting excess dough hang over the edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Trim overhang to 1/2 inch beyond lip of pie plate. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Wrap dough-lined pie plate loosely in plastic wrap and place in freezer until dough is fully chilled and firm, about 15 minutes.

  7. Line chilled pie shell with two 12-inch squares of parchment paper, letting parchment lie over edges of dough, and fill with pie weights.

  8. Bake until lightly golden around edges, 18-25 minutes.

  9. Carefully remove parchment and weights, rotate pie shell, and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes. Let cool completely.

  10. Reduce oven to 325 degrees. Microwave 2/3 cup chocolate chips and butter in bowl, stirring often, until melted, 60-90 seconds. Whisk in oil and cocoa until smooth.

  11. In separate bowl, whisk sugar, eggs, vanilla, & salt together until smooth.

  12. Whisk chocolate into sugar mixture until incorporated.

  13. Stir in flour & remaining 1/3 cup chocolate chips until just combined.

  14. Spread pecans in bottom of pie shell, then pour batter over top, using spatula to level.

  15. Bake pie until toothpick inserted into center comes out with a thin coating of batter attached, 30-35 minutes.

  16. Let pie cool on wire rack until barely warm, about 1-1/2 hours. Serve.

  17. (Pie can be reheated uncovered in a 300 degree oven until warm throughout, 10-15 minutes)