Tar Heel Pie

Sadly UNC lost the NCAA championship a few weeks ago. As a graduate of UNC at Wilmington- I always felt an allegiance to my other NC state schools. Go Carolina!  

A couple days after they lost, I came across this recipe for Tar Heel Pie. Fate? Yes thank you. Anything that combines brownies and shortbread cookies is an automatic favorite for me. This is a rich decadent pie and definitely calls for whipped cream (fresh only please) or vanilla ice cream. My mouth is drooling as I type this. Can you eat pie before 9am? 

Tar Heel Pie

Crust

3/4 cup room temperature butter 

1/3 cup confectioners sugar

2 cups ap flour 

Small pinch salt 

Filling

Fridge

3/4 cup melted butter (hot) 

2 eggs 

Pantry

3/4 cup ap flour

1/3 cup white sugar 

1/2 cup brown sugar 

1 1/2tsp vanilla extract 

1 cup semi-sweet chocolate chips plus extra 1/4 cup 

3/4 tbs instant espresso or coffee concentrate 

1/3 cup shredded coconut 

1 cup chopped pecans

1/4 tsp salt 

Tools:

1 small microwaveable bowl

1 medium bowl 

Large mixing bowl

9 1/2 inch pie plate 

Spatula 

Measuring cups/spoons 

Preheat oven 350 degrees.

For the crust: 

In the medium bowl add the 2 cups of ap flour, 1/3 cup confectioners sugar and a small pinch of salt. Mix well. Add the 3/4 cup softened butter. Mix (I used my hands) all together and then press into the pie crust- pressing evenly onto the bottom and the sides. It should make a 1/4 to 1/2 inch thick shortbread crust. Set aside. This does not need to be baked.

In the small microwaveable bowl add 3/4 cup butter. Microwave until the butter is liquid and hot. Add the 1 cup of chocolate chips to the bowl and stir until chocolate is melted and smooth. Add both your sugars and eggs. Stir. Then add your vanilla extract and instant espresso. Stir. It will begin to thicken as it cools. 

In the large bowl, add the 3/4 cup of ap flour and salt. Mix. Pour the chocolate bowl onto the flour. Using your spatula mix and then add the shredded coconut, chopped pecans and extra 1/4 cup of chocolate chips. 

Pour the filling into the pie crust. Put into the oven and bake for 35 to 40 minutes or until a slight crust forms on the filling. It is best to under bake rather than over bake this filling. You want a moist chewy filling. Remove from oven and allow to cool completely before decorating with whipped cream. Or better yet- screw decorating and eat warm with vanilla ice cream AND whipped cream. So good. Enjoy! Xo