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Colonial Innkeeper's Pie

By: Jean Rix

"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."

Rate/Review | Read Reviews (5)

What to Drink?
	Port
	Coffee

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9 inch pie

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup water
2/3 cup white sugar
1/4 cup butter
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla extract
1 egg
1/2 cup chopped walnuts

Directions

In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.
Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.