A North Carolina Pie Recipe You’ve Never Heard Of… But Won’t Forget!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and reduces calories, while cool whip is a budget-friendly alternative.

Preheat the oven to 375°F.

Roughly chop the pecans and roast them in a pan on medium heat for a couple of minutes until browned.

Prepare the pie crust by placing it in a metal 9-inch pie pan and poking it with a fork to release air.

Place parchment paper inside the pie crust and add pie weights to hold it down.

Parbake the crust in the preheated oven for about 20 minutes, covered with a crust protector to prevent burning.

Remove the pie crust from the oven and let it cool for about 30 minutes.

Melt butter and chocolate chips together in a pan over medium heat, stirring until smooth.

Add a little neutral oil and cocoa powder to the melted chocolate and mix well.

In a separate bowl, crack and whisk together a couple of eggs until well mixed.

Add brown sugar, vanilla extract, salt, and espresso powder to the eggs and mix until smooth.

Combine the melted chocolate mixture with the egg mixture, mixing until fully incorporated.

Sprinkle flour over the chocolate mixture and mix until combined, adding a few whole chocolate chips for texture.

Place the roasted pecans in the bottom of the cooled pie crust.

Pour the chocolate filling over the pecans in the pie crust.

Mix cream and sugar together and brush it around the edge of the pie crust for added flavor and texture.

Bake the pie in the oven at 325°F for about 20 minutes, until the filling is set but still slightly wobbly.

Let the pie cool for a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens