Tar Heel Pie

This recipe is from the November 2012 issue of Woman’s Day magazine, page 160. It is so rich and fairly easy to throw together if you use store-bought pie crust. It makes 8 servings.

 

 

 

 

Tar Heel Pie

1 store-bought refrigerated rolled pie crust
1/2 cup(1 stick) unsalted butter, melted
1 cup semisweet  chocolate chips
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup all-purpose flour
2 large eggs
1 teaspoon pure  vanilla extract
1 teaspoon instant coffee granules
1/4 teaspoon kosher  salt
1 cup pecans, roughly chopped

Heat oven to 350 degrees F. On a lightly floured surface, roll a disk  of dough into a 12-inch circle. Fit it into the bottom and up the sides of a  9-inch pie plate. Trim the dough so that the overhang is even all the way around  (about 1/2 inch from the edge of the pie plate). Fold the overhang under itself  to create a thicker rim of dough and crimp as desired. Refrigerate until ready  to fill.

Melt the 1/2 cup butter. Place the chocolate in a large bowl and pour  the warm butter on top; stir until smooth. Add the brown sugar, eggs, vanilla,  coffee and remaining 1/3 cup flour, 1/2 cup granulated sugar, and 1/4 teaspoon  salt and mix to combine. Stir in the pecans.

Pour the chocolate mixture into the pie crust and bake until the  filling is set and the crust is golden brown, 30 to 35 minutes. Let stand for at  least 1 hour before serving

Per serving – Calories: 569, Total Fat: 37g, Sat. Fat: 16g, Carbs: 59g, Fiber: 3g, Protein: 6g

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