From Kitchen in the Shire.
Tar Heel Pie is North Carolina’s answer to brownie pie—rich, glossy, and baked in a pastry crust instead of a pan. This Southern dessert sets into layers… crispy on top, gooey in the middle, and easy to slice clean. Serve it warm for a soft, pudding-style texture… or chill it for a firm, sliceable fudge. If you’ve never heard of it, you’re not alone—but this is one recipe worth discovering.
RENEE’S REACTION SAYS IT ALL!
Printable recipe card:
https://kitchen-in-the-shire.kit.com/86eee1f037
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Pie Crust Recipe Video:
What you’ll learn
• How to mix and bake a brownie-style filling directly in a pastry crust
• Why this pie sets into layers—crispy cap, gooey center, pecan bottom
• How to tell exactly when to stop the bake (there’s a visual cue)
• How to cool and slice for clean, bakery-style wedges
Ingredients (summary)
One unbaked pie shell holds a rich, dark chocolate filling made with brown sugar, cocoa powder, eggs, pecans, and a splash of espresso. No double boiler… no mixer… just one bowl and a whisk.
Narration by Damon Webb.
Some links are affiliate—I may earn a small commission at no extra cost to you.
Timestamps
00:00 – Intro
00:59 – How to par-bake a pie shell
04:29 – Poll question
04:44 – How to make the filling
09:44 – Out of the oven: how to check if it’s done
10:54 – Close-ups and Renee’s shocking taste test
Ingredients:
1 unbaked 9‑inch pie shell
1¼ cups (130g) pecans, chopped
4 tBsp (57g) unsalted butter, melted
⅔ cup (115g) semisweet chocolate chips
¼ cup (53g) neutral oil
2 tBsp (11g) Dutch-processed cocoa powder
2 large eggs
¾ cup (150g) dark brown sugar, packed
1 tBsp (13g) vanilla extract
¾ tsp (5g) salt
1 tsp (2g) instant espresso powder
¼ cup (30g) all-purpose flour
⅓ cup (55g) semisweet chocolate chips (mix-in for batter)
Storage
Room temp 2 days loosely covered. Refrigerate up to 5. For best texture, slice chilled and serve at room temp.
#TarHeelPie #BrowniePie #NorthCarolinaDessert #HeritageBaking #KitchenInTheShire
