Georgie Porgy Pie - Master Cookbook Recipe # 450

Name: Georgie Porgy Pie - Master Cookbook Recipe # 450
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8-10
Cuisine: Southern
Ingredients: Layer 1: The Brownie Base; 1 unbaked pie crust; 1/2 cup granulated sugar; 3 Tbsp Hershey’s cocoa; 2 Tbsp self-rising flour; 1/2 stick salted butter, melted; 1 large egg; 1/4 tsp salt; 1/2 tsp vanilla extract; Layer 2: The Fluffy Middle; 1/4 cup shortening; 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 large egg; 1/3 cup buttermilk; 3/4 cup self-rising flour; 1 tsp vanilla extract; Layer 3: Coconut-Pecan Topping; 2 large eggs; 1 1/3 cups evaporated milk; 1 1/3 cups granulated sugar; 1/2 cup salted butter, melted; 1/4 tsp salt; 1 tsp vanilla extract; 3/4 cup pecans, chopped; 7 oz. sweetened flaked coconut; Layer 4: The Fudge Drizzle; 2 cups powdered sugar; 3 Tbsp Hershey’s cocoa; 1/4 tsp salt

This decadent, multi-layered masterpiece is a nostalgic bakery classic from Cartersville, Georgia. Featuring a rich brownie base, a light and fluffy middle layer, and a creamy coconut-pecan topping finished with a fudge drizzle, it’s the ultimate treat for any chocolate and nut lover.

This is recipe #450 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 40 minTotal time: 1 hr 10 min

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Ingredients

Layer 1: The Brownie Base
1 unbaked pie crust
1/2 cup granulated sugar
3 Tbsp Hershey’s cocoa
2 Tbsp self-rising flour
1/2 stick salted butter, melted
1 large egg
1/4 tsp salt
1/2 tsp vanilla extract
Layer 2: The Fluffy Middle
1/4 cup shortening
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1/3 cup buttermilk
3/4 cup self-rising flour
1 tsp vanilla extract
Layer 3: Coconut-Pecan Topping
2 large eggs
1 1/3 cups evaporated milk
1 1/3 cups granulated sugar
1/2 cup salted butter, melted
1/4 tsp salt
1 tsp vanilla extract
3/4 cup pecans, chopped
7 oz. sweetened flaked coconut
Layer 4: The Fudge Drizzle
2 cups powdered sugar
3 Tbsp Hershey’s cocoa
1/4 tsp salt
1 Tbsp evaporated milk
1/4 cup salted butter
1 tsp vanilla extract

Instructions

Layer 1: The Brownie Base
Preheat oven to 350°F.
In a bowl, whisk together the sugar, cocoa, and flour.
Add the melted butter, egg, salt, and vanilla; mix well.
Pour the mixture into the unbaked pie crust.
Layer 2: The Fluffy Middle
Mix shortening and sugars until creamy.
Add the egg and beat until the mixture is light and fluffy.
Add the buttermilk, flour, and vanilla in order.
Mix for 2 minutes.
Spread a 1/2-inch layer of this batter on top of the brownie base.
Bake for 40 minutes, ensuring it is done before removing.
Cool the pie to room temperature before adding the next layer.
Layer 3: Coconut-Pecan Topping
Crack eggs into a large microwave-safe bowl.
Add milk, sugar, and melted butter; whisk to combine.
Add salt and vanilla; whisk well.
Microwave for 2 minutes, then whisk.
Repeat in 2-minute intervals, whisking after each, until smooth and creamy (about 6-7 minutes total in an 1100-watt microwave). Avoid overcooking to prevent curdling.
Stir in the coconut and pecans.
Once the topping has cooled, spread it evenly over the pie.
Layer 4: The Fudge Drizzle
Whisk the dry ingredients together in a bowl.
Heat the milk and butter in the microwave until hot.
Pour the hot liquid into the dry ingredients and mix until smooth and creamy.
Dollop or drizzle the fudge across the top of the pie.

Notes

Tammy’s Tips

To get the perfect texture for the topping, make sure to keep a close eye on the microwave intervals to avoid curdling the eggs. If you want a truly Southern finish, use freshly toasted pecans to enhance the flavor profile of the coconut layer. Since this pie is incredibly rich, let it set completely before slicing so each beautiful layer stays perfectly in place!