Tar Heel Pie
- 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
- Preheat the oven to 350F.
- Line a 9-inch pie plate with the rolled-out crust.
- Put the chocolate chips in a bowl, pour in the melted butter, and stir until the chocolate is mostly melted.
- Add the pecans, flour, sugars, eggs, vanilla, and salt, and stir until thoroughly combined.
- Pour the filling into the crust.
- Bake for 30 to 40 minutes, until the filling forms a smooth brown crust and begins to pull away from the pie crust.
- Custards continue to cook when taken out of the oven, so dont overdo it.
- The filling will still be wet in the center but will firm up as it cools.
- Cool on a wire rack for about 1 hour before slicing.
- Serve at room temperature or slightly warm.
pie pastry, chocolate chips, unsalted butter, pecans, allpurpose, sugar, brown sugar, eggs, vanilla, salt
Taken from www.epicurious.com/recipes/food/views/tar-heel-pie-390098 (may not work)