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Colonial Innkeeper's Pie

Colonial Innkeeper's Pie

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.

Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.
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Reviews

NANCYLB
7
12/10/2003

This was my mom's "special" pie growing up. We all loved it and it was fancy enough to bring to dinner parties.

Leeda
5
8/29/2006

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.

AgnesPterry
5
1/3/2006

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.