Tarheel Pie
- 45 minutes
- 15 minutes
- 30 minutes
- 8 Slices
- Dessert
Ingredients
- 1 unbaked 9‑inch pie shell
- ½ stick butter, melted
- ⅔ cup semisweet chocolate chips
- 2 TBSP Dutch-processed cocoa powder
- 2 large eggs
- ¾ cup (150g) dark brown sugar, packed
- 1 TBSP (13g) vanilla extract
- ½ tsp salt
- 1 tsp (2g) instant espresso powder (optional)
- ⅓ cup (30g) all-purpose flour
- 1 cup pecans, chopped
- ⅓ cup (55g) semisweet chocolate chips (mix-in for batter)
Directions
- Parbake Pie Crust and pre-heat oven at 350F
- Melt 2/3 cup chocolate chips in a double boiler
- In a bowl, whisk eggs
- Add brown sugar, salt, vanilla, and espresso powder
- Mix together til smooth
- Add melted chocolate and mix til completely combined
- Add flour and mix
- Add chocolate chips and and mix
- Put pecans into bottom of the pie crust and pour chocolate mixture in the crust
- Bake for 20-30 mins – top should look like a cooked brownie, center will jiggle.
- Let cool til just warm or all the way. Slightly re-heat if desired.
