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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Noreen's Kitchen

Click to Print Recipe!

Tarheel pie

Ingredients

1 recipe of Cream Cheese Pie Crust
1/2 cup butter
1 cup semisweet chocolate chips
1/4 cup all-purpose flour
1/4 cup corn meal
1 cup packed light or dark brown sugar
1 cup (2 ounces) chopped pecans
2 eggs

1 teaspoon vanilla paste or extract.

Step by Step Instructions

Preheat oven to 350 degrees.

Line a 9 inch, deep dish pie plate with a single pie crust. Flute edges as desired for a decorative edge. Refrigerate until ready to fill.

Melt butter and place in a bowl with chocolate chips. Stir well until all the chocolate is melted. Set aside.

Combine flour, corn meal and brown sugar together in a separate bowl. Stir well to combine, being sure that the sugar is well incorporated and there are no large chunks.

Whisk eggs and vanilla into chocolate mixture until well combined.

Combine chocolate mixture with flour and sugar mixture, stirring well to combine. Be sure there are not unincorporated pockets of dry ingredients.

Add pecans to the mixture and fold in.

Pour filling into prepared pie shell.

Bake for 30 to 40 minutes or until the top of the pie looks dry and brownie like.

Remove from oven and place on a rack to cool completely before serving.

This pie is very rich and delicious. Sweetened whipped cream is recommended as an accompaniment.

The texture of this pie is like a very fudgy, almost undercooked brownie underneath a crackly chocolate crust.

Enjoy!