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

1. Preheat the oven to 350F.
2. Line a 9-inch pie plate with the rolled-out crust.
3. Put the chocolate chips in a bowl, pour in the melted butter, and stir until the chocolate is mostly melted.
4. Add the pecans, flour, sugars, eggs, vanilla, and salt, and stir until thoroughly combined.
5. Pour the filling into the crust.
6. Bake for 30 to 40 minutes, until the filling forms a smooth brown crust and begins to pull away from the pie crust.
7. Custards continue to cook when taken out of the oven, so dont overdo it.
8. The filling will still be wet in the center but will firm up as it cools.
9. Cool on a wire rack for about 1 hour before slicing.
10. 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)