Colonial Innkeeper's Pie
Jill Sevier
This rich pudding-cake baked in a pie shell originated with the early American custom of baking cake batter in pastry.
ingredients
- Prepared 9-inch one-crust pie
- 1 1/2 squares (1-1/2 oz.) unsweetened chocolate
- 1/2 cup water
- 2/3 cup sugar
- 1/4 cup butter or margarine
- 1 1/2 teaspoons vanilla
- 1 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1 egg
- 1/2 cup finely chopped nuts, optional
directions
- 1
Heat oven to 350 degrees. In small saucepan, melt chocolate with water. Add 2/3 cup sugar; heat to boiling, stirring constantly. Remove from heat; stir in butter and 1-1/2 teaspoons vanilla. Set mixture aside.
- 2
In small mixer bowl blend remaining ingredients except egg and nuts on low speed. Beat 2 minutes on medium speed, scraping side and bottom of bowl constantly. Add egg; beat 2 minutes longer, scraping bowl frequently. Pour batter into pastry-lined pie pan. Stir chocolate mixture and pour over batter in pie pan. Sprinkle with nuts. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Serve warm. If desired, garnish pie with whipped cream.
- 3
Do not use Self-Rising Flour in this recipe.
notes
A favorite recipe, and a favorite photo of Pamela as a baby.
Source: Betty Crocker's Pie & Pastry Cookbook
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews