When I started this journey, one of the things I wanted to do was to try out some of the pies I had heard of before, but which I had never seen or tasted - Chess Pie, Derby Pie, etc. Going through recipe books, though, I didn't come across any directions for Derby Pie. This week's Tar Heel Pie is apparently the North Carolina cousin of Derby Pie, however, so I'll count that as close enough.
The web abounds with recipes for this pie, which are all pretty much the same. I cribbed my recipe from Mrs. Rowe's Little Book of Southern Pies, but just search for "Tar Heel Pie" and you'll find the right thing. Make sure to include the pecans!
The pie is effectively a chewy brownie in a pie shell. Don't overcook it or you'll lose the delicious not-quite-cooked gooeyness that is the hallmark of an excellent brownie. This is a very rich pie - skinny slices are the order of the day. The pecans can screw up your neat slices if you're trying too hard, but just go with it - the taste doesn't change. I would recommend serving a small slice of pie, warm, with a large scoop of vanilla ice cream and a cup of coffee.
On a side note, I will try my best to get back on the blogging horse. The month of April threw me a bit - allergies moved in for about three and a half weeks and took over my life. I knew I was getting better when I started getting the piemaking itch back!
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