Growing up, my grandmother made a chocolate chess pie. It is essentially a chocolate pie. It’s so rich you’ll have a hard time finishing just a sliver of a slice. The last time I made a chocolate pie (my friends Emilie and Laura were having a chocolate party) only a third of it got eaten, which left Dan and I with most of a pie. Which is not good for the wedding diet, let me tell you.
Anyhoo, the Tarheel Pie is a variation of the chocolate chess pie. Essentially, it’s a chocolate pie with pecans in it. I first saw the pecan addition on the back of a postcard. Either way I assume it’s still a chocolate chess pie, but Tarheel Pie just seems so much more… well, authentic to the Tarheel State. And you know that if nothing else, I’m true to the products of the Old North State. Politics aside. And 90% of their basketball teams I could do without. Okay, mostly just the food.
This pie is about as complicated as a pecan pie. There are more ingredients, so the extra complication really comes in the shopping. It’s so easy… if you didn’t make your own pie crust you could be done with this in five minutes. And this is another one of those pies that people will be mystified by, you get all of the credit for making something delicious from scratch, and really only a minimal amount of work.
1 cup chocolate chips
1 stick melted butter
1 cup chopped pecans
1 tsp vanilla
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
Pie dough (bottom only, recipe here)
Pour hot butter over chocolate chips and stir until fully incorporated. Whisk together remaining ingredients and add to chocolate. Pour into pie shell.
Bake at 350* for 30-40 minutes.