Tarheel Pie


This is a super easy dessert: brownie batter baked in a pie shell. It sounds like not much, but people love it served warm with ice cream.  Maybe you have had brownie pies before, but do try this especially good version.

Tarheel Pie
Adapted from Woman’s Day Magazine,  but originally from United States of Pie.
1/2 cup butter (4 ounces), melted
1 cup semisweet chocolate chips (6 ounces), melted with the above listed butter
1/2 cup sugar (3.75 ounces)
1/2 cup packed brown sugar (3 ounces)
1/3 C  flour (1.5 ounces)
2 eggs
1 tsp. vanilla
1 tsp. instant coffee granules
1/4 tsp. Kosher salt
1 cup pecans, roughly chopped (I leave this out because my kids hate nuts in their brownies)

9″ pie shell (the recipe does not call for par-baking it before adding the filling)
Here is what you should have already done: melted the butter and then poured the hot butter over the chocolate chips in a bowl and then stirred and stirred until the chips got all melted and combined with the butter. Now add the sugars, flour eggs, vanilla, coffee powder and salt and stir well.

Pour the batter into the pie shell and bake the pie at 350 degrees for 30-35 minutes, or until the top of the pie is set and the crust is golden brown. Let rest for an hour before serving. Serve warm with ice cream (vanilla and coffee ice cream are especially nice choices).


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2 Responses to “Tarheel Pie”

  1. Mrs. S. Says:

    This looks like exactly the kind of recipe that my daughter would like to make! Thanks for sharing it!

    • pragmaticattic Says:

      Speaking of things Shiputzim bakers like to make, I just made your two-tone brownies to bring to Leora. I haven’t tasted them yet, but they look good.

      Chag Sameach!


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