Tar Heel Pie Recipe - Allrecipes.com
Tar Heel Pie Recipe
  • READY IN 1 hr

Tar Heel Pie

Recipe by  

"This pie is best if under-baked and a bit gooey like a brownie inside. This is a very rich pie, so small slices are advised."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep-dish pie Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, pour warm melted butter over 3/4 cup chocolate chips. Stir until smooth. Mix together flour, brown sugar, and white sugar, then stir into chocolate mixture. Stir in eggs and vanilla. Fold in pecans, coconut, and 1/4 cup chocolate chips. Pour into pie crust.
  3. Bake in preheated oven for 35 to 40 minutes. Top should be set, and may crack slightly, but the pie is best if under-baked.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2009

This is very good. To make it fantastic...it needs a different crust. Pie crust just doesn't do it for me. I used a shortbread crust: 1 cup of butter, half a cup of powdered sugar and 2 cups of flour. Mix it all together and put into a 9x13 pan and pat it out onto the bottom and up the sides. It will be soft. DO NOT PRE BAKE THE CRUST. Double the ingredients for the filling. Pour it into the crust and bake it for 45 minutes at the 350 temp. This is so ooey gooey good.

 
Most Helpful Critical Review
Nov 29, 2010

Way too sweet and rich for me.

 
Sep 27, 2008

Just tried this in my 8X11 glass pan and made these into bars. Pie crust made using same portions as a nine inch deep dish pie. Since the filling completely covers the crust, I bake the crust about 15 minutes first. I took the advice of some of the other reviewers and used sliced almonds instead of pecans. Lastly, I subtracted about 10 minutes from bake time. So easy and so delicious! You won't be disappointed.

 
Aug 12, 2004

This a a great pie, like a recipe I used to have from the Pisgah View Guest Ranch in North Carolina. I send this pie with campers because it's firm and packs well and provides lots of energy. Because I'm cheap I use peanuts instead of pecans and sometimes I add a 1/2 cup of peanut butter for a great taste.

 
Apr 28, 2008

I really enjoyed this pie. I did use margarine instead of butter--it was all I had and I just didn't want to wait! I used a combination of milk and semisweet chocolate chips in the filling. At 40 minutes I thought it was way too gooey, but I didn't want to bake over the suggested time so I took it out against my better judgment. I didn't enjoy it at first, but by the next morning it had firmed up while still maintaining just the right amount of gooeyness. I microwave a sliver for 15 seconds and serve it with a scoop of ice cream--it's heavenly!

 
Sep 22, 2010

Excellent! As others suggested, i baked this in an 8x11 glass pan and used the short bread crust recipe. It turned out perfect! I also did not have any coconut on hand so left it out and threw in a few crushed walnuts... it was great with those changes too! I served it right out of the oven and it was way too hot, so let it cool slightly before serving. I didn't have any ice cream nor whipping cream when I first served it and it does need one or the other! i liked it cold the next day as well... great recipe, Thanks!

 
Jan 27, 2011

Oh my gosh............do you like chocolate? Do you like German Chocolate Cake? If you answered yes to either of these questions, this is the pie for you. Made it for a friends birthday and we ate it while the center was still warm and gooey. It was oh so good. Even my husband who doesn't care for coconut liked this pie. It is very rich and a thin slice will go far. We thought it goes best with a cold, tall glass of milk. Definitely will make this again. Thanks for sharing the recipe.

 
Jan 07, 2011

Yummy! It is VERY rich so I agree with the person who submitted this recipe--small slices are advised!

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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