Tar Heel Pie
- 1/2 recipe Standard Pie Dough, or 1 store-bought refrigerated rolled pie crust
- 1/2 cup(s) (1 stick) unsalted butter, melted
- 1 cup(s) semisweet chocolate chips
- 1/2 cup(s) granulated sugar
- 1/2 cup(s) packed light brown sugar
- 1/3 cup(s) all-purpose flour
- 2 large eggs
- 1 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) instant coffee granules
- 1/4 teaspoon(s) kosher salt
- 1 cup(s) pecans, roughly chopped
- Whipped cream, for serving
In a large bowl, whisk together 1 cup flour, 1 tablespoon sugar and 1/2 teaspoon salt. Using your fingers or a pastry cutter, work the chopped butter and shortening into the flour until the mixture resembles coarse crumbs. Sprinkle with 2 tablespoons ice water, 1 tablespoon at a time, until the dough is crumbly but holds together when squeezed (if necessary, add additional ice water, 1 teaspoon at a time).
Transfer the dough to a piece of plastic wrap and shape into a 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
Heat oven to 350 degrees F. On a lightly floured surface, roll a disk of dough into a 12-inch circle. Fit it into the bottom and up the sides of a 9-inch pie plate. Trim the dough so that the overhang is even all the way around (about 1/2 inch from the edge of the pie plate). Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.
Melt the 1/2 cup butter. Place the chocolate in a large bowl and pour the warm butter on top; stir until smooth. Add the brown sugar, eggs, vanilla, coffee and remaining 1/3 cup flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt and mix to combine. Stir in the pecans.
Pour the chocolate mixture into the pie crust and bake until the filling is set and the crust is golden brown, 30 to 35 minutes. Let stand for at least 1 hour before serving. Serve with whipped cream, if desired.