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| Tar Heel Pie |
| By Mary Baker |
| Description: |
| I picked up this pie recipe on a postcard in North Carolina sometime in the mid 1990s and have it stuffed into my 1965 copy of the Farm Journal's complete Pie Cookbook (which is a pie book that everyone should have in their kitchen). This pie is like a big squishy warm chocolaty brownie in a pie crust. It was the first pie to disappear at Thanksgiving this year and is best served with a spoonful of whipped cream on top.
| | Ingredients: |
1 Cup darkest chocolate chips you can find
1 stick of butter melted
1 cup chopped pecans
1 tsp. vanilla
1/2 cup plain flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs beaten
| | Directions: |
| Pour warm butter over chocolate chips and stir. Blend all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake in 350 degree oven for 30-40 minutes.
| | Prep Time: 25 minutes |
Cook Time: 40 minutes |
| Category:
Pies
| Servings: 8 |
| (Print) |
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