Page 132 - United States of Pie

Tar Heel Pie

North Carolina has been known as the Tar Heel State since the
Civil War, thanks to the numerous pine tree forests that produce
large quantities of tar, rosin, turpentine, and pitch. This pie may not
be an heirloom pie, but it has become a favorite of North Carolinians
over the past few decades. The brownie filling is reminiscent of thick,

dark tar. Easy to make, with melted chocolate and butter stirred in
one bowl, this sinfully rich pie looks impressive and tastes decadent.
Traditional recipes for Tar Heel pie don’t call for the addition of coffee
—that’s my innovation. The coffee granules don’t really make the pie
mocha-flavored, but rather deepen the chocolate flavor.

½ recipe Standard Pie Dough

8 tablespoons (1 stick) unsalted butter, melted
1 cup semisweet chocolate chips, or 6 ounces semisweet
chocolate, chopped

1 /3 cup all-purpose flour
½ cup sugar
½ cup light brown sugar
2 large eggs
1 cup roughly chopped pecans

1 teaspoon vanilla extract
1 teaspoon instant coffee granules
Pinch of kosher salt

Preheat the oven to 350°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it