"This is a cake in a pie crust with a delicious chocolate layer. Serve warm with ice cream or sweetened whipped cream. Pecans may be substituted for the walnuts." — Jean Rix
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pastry for a 9 inch single crust pie
1 1/2 (1 ounce) squares
1 1/2 teaspoons
This was my mom's "special" pie growing up. We all loved it and it was fancy enough to bring to dinner parties.
Absolutely wonderful. I actually used 2 ounces of chocolate instead of 1 1/2 (there was a small incident...) and it still turned out beautifully. I think part of what made it great was the mystery of whether it would turn out like a cake, a custard, a pie, or what.
This looks exactly like the pie recipe my Mom has from my Grandmother. It's tradition in our family to make a pumpkin pie and Colonial Innkeeper's for our Thanksgiving dinner. It has a wonderful, almost cakey texture. The chocolate on top should sink to the bottom of the pie, a suprise layer of rich chocolate. It's superb with a dollop of whipped cream on top of it.
Made this as a request from a co-worker, his mom used to make it for special occasions and had passed away a few years ago. Great pie!! lesson learned though...USE A DEEP DISH PIE SHELL!
I did not care for this recipe AT ALL. More like cake. The batter spilled over on both pies and made a mess.
* Percent Daily Values are based on a 2,000 calorie diet.
Colonial Innkeeper's Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 509
** Calories from Fat: 254
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