Tar Heel Kitchen: Fudgy Nut Pie

By on December 15, 2016

Tar-Heel-Kitchen-largeSince 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist. These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week we are looking back at the December 1992 and a treat to take to your holiday gatherings: Fudgy Nut Pie.

Seasonal gatherings and sweet treats make December a special time of year. Barbara “Bab” Wilkinson, former NCDA&CS home economist, shared one of her all-time favorite pie recipes in the December 1992 Agricultural Review.

The great thing about this pie is you can include North Carolina peanuts or pecans in the recipe – it tastes great either way. This pie is slightly different from the chocolate chess pies that are common this time of year, and we think if you arrive at a holiday gathering with this to share you will mostly likely take home an empty dish. It’s good.

Fudgy Nut Pie

  • 9-inch deep dish pie shell
  • 1 cup sugar
  • 1 stick margarine; melted
  • ¼ teaspoon salt
  • ¼ cup cocoa
  • ½ teaspoon vanilla
  • ¼ cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1 ½ cup pecans or peanuts

Mix all ingredients together and pour into unbaked pie shell. Bake at 350 for 25 minutes. Serve warm or room temperature with whipped topping. Makes one 9-inch pie.

 

 

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