Colonial Innkeeper's Pie5 Reviews
“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.” - by Jean Rix
Original recipe yields 1 -9 inch pie
- 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.
Amount Per Serving (8 total)
- 509 cal
- 28.2 g
- 61.2 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This was my mom's "special" pie growing up. We all loved it and it was fancy enough to bring to dinner parties...." See more"
"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 o..." See moref 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, al..." See moremost 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."
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