A few years back Price and I visited Charlotte, NC for a little vacation. We were, and I guess still are, entertaining the idea of moving down there. Far far away from now, like when I just can’t take 1 more snowy winter. We’ll see where things go but I liked the area. Although housing developments and complexes that are outside the city are so foreign to me. Just don’t see much of that up here in New England. Plus everyone drove so slow. Us Massholes are used to going 75+ in a 65 mph zone, but down there with the same speed limit people were going 63. Strange.
Anyway, we enjoyed our trip down there getting to try all the great food, wander around, visit the NASCAR Hall of Fame, and get a tour of Charlotte Motor Speedway. I loved being in the heart of NASCAR. So that is why I’m so excited for this weekend’s NASCAR Sprint All Star Race, that is held in Charlotte.
For this week’s edition of Sprint Cup Snacks I picked this pie because it has the same name as the nickname for North Carolina. The Tar Heel State needs a Tar Heel Pie! The state has has that nickname from their vast pine forests that make tar, pitch, and turpentine.
I shared some pie with a coworker and he asked me about it since he’d never heard of Tar Heel Pie before. I simply told him “Chocolate, sugar, pecans!” That’s basically it but it’s so much more as well. So good.
This pie will have you begging for mercy! So dang good!
Tar Heel Pie
Makes 8-12 slices, all depends on how hungry you are!
- 1 handmade or store-bought 9″ pie crust
- 1/2 cup butter, melted
- 1 cup semisweet chocolate chip
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/3 cup flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1/4 teaspoon Kosher salt
- 1 cup toasted chopped pecans
- Whipped cream for serving
- Preheat oven to 350 degrees. Place the prepared pie crust and 9″ pie plate onto a rimmed baking sheet.
- Place the chocolate chips in a large bowl and pour the warm melted butter on top, stir until completely melted and smooth.
- Add the sugars, flour, eggs, vanilla, coffee, and salt, mix to combine. Stir in the nuts.
- Pour the filling into the prepared pie shell. Bake until set and the crust is golden brown, 30-35 minutes.
- Let stand for at least 1 hour before serving. Garnish with whipped cream.
Source: Happier Than a Pig in Mud