This decadent brownie pie recipe comes from Cooks Country Magazine, however, they refer to it as Tar Heel Pie. What I’m sure you’ll call it is “delicious”. I knew I had to make it when the last line of description read “For people who like brownies so fudgy and barely cooked that they are too messy to out out of hand, this pie was a a must”. Hello – I’m waving my hands!!!
Chocolate Pecan Brownie Pie (aka Tar Heel)
- 1 (9-inch) single-crust pie dough
- 1 cup (6 ounces) semisweet chocolate chips
- 4 tablespoons butter
- 1/4 cup vegetable oil
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup packed dark brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 1/4 cups pecans, toasted and chopped coarse
- Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Roll the dough into a 12-inch circle on a lightly floured counter. Loosely roll the dough around the rolling pin and gently unroll it onto a 9-inch pie plate., letting the excess dough hang over the edge. Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into the plate bottom with your other hand. Leave any dough that overhangs the plate in place. Trim the overhang to 1/2 an inch beyond the lip of the pie plate. Tuck the overhang under itself; the folded edge should be flush with the edge of the pie plate. Crimp the dough evenly around the edge of the plate using your fingers. Wrap the dough-lined pie plate loosely in plastic wrap and place it in the freezer until the dough is fully chilled and firm, about 15 minutes.
- Line the chilled pie plate with two 12-inch squares of parchment paper, letting the parchment lie over the edges of the dough, and fill the pie with pie weights.Bake the pie shell until it is lightly golden brown on the edges, about 18 to 25 minutes. Carefully remove the parchment paper and the pie weights, rotate the pie shell and continue to bake until the center of the pie shell begins to look opaque nd slightly drier, about 3 to 6 minutes. Allow the pie shell to coll completely.
- Reduce the oven temperature to 325 degrees. Microwave 2/3 cup of the chocolate chips and the butter in a bowl, stirring often, until softened, about 60 to 90 seconds. Whisk in the oil and cocoa until smooth.
- In a separate bowl, whisk the sugar, eggs, vanilla extract, and salt together until smooth. Whisk the chocolate mixture into the sugar mixture until it is incorporated. Stir in the flour and the remaining 1/3 cup of chocolate chips until just combined.
- Spread the pecans in the bottom of the pie shell, then pour the batter over the top, using a spatula to level the batter. Bake the pie until a toothpick inserted into the center of comes out with a thin coating of batter attached, about 30 to 35 minutes. Let the pie cool on a wire rack until barely warm, about 1 1/2 hours. Serve. The pie can be re-heated, uncovered, in a 300 degree oven until warm throughout, about 10 to 15 minutes.
Photo and Recipe Courtesy of Cooks Country Magazine.