Tarheel Pie

A North Carolina classic, Tarheel pie is what happens when a fudgy brownie moves into a pie crust. It starts by melting warm butter over chocolate chips into a glossy, rich base, then folds in flour, brown and white sugar, eggs, vanilla, coconut, and a second handful of chips.

The coconut adds a subtle chew, and that double dose of chocolate means melty pockets throughout. But the real secret is in the last line of the recipe: it is best slightly underbaked.

Pull it from the oven while the center still looks a touch soft and gooey, because it keeps setting as it cools. Bake it all the way to firm and you lose that signature molten, fudgy middle. Let it cool just enough to slice, then serve it warm with a scoop of vanilla ice cream and watch it disappear. It is decadent, easy, and deeply chocolatey.

Pro Tips

• Pull the pie while the center still looks a little gooey. It firms as it cools, and underbaking is what keeps it fudgy.
• Melt the butter right over the chocolate chips for a rich, glossy base before adding the rest.
• Let it cool enough to slice, then serve warm with ice cream for the gooiest result.

Variations

• Swap chopped pecans or walnuts for the coconut, or add both.
• Use dark chocolate chips for a less sweet, more intense pie.
• Drizzle caramel or a dusting of flaky salt over the top.