COLONIAL INNKEEPER'S PIE

Colonial Innkeeper's Pie image

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.

Provided by Jean Rix

Yield 8

Number Of Ingredients 15

Ingredients

1 recipe pastry for a 9 inch single crust pie
1 ½ (1 ounce) squares unsweetened chocolate
½ cup water
⅔ cup white sugar
¼ cup butter
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
¾ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup shortening
½ cup milk
½ teaspoon vanilla extract
1 egg
½ cup chopped walnuts

Steps:

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.

Nutrition Facts : Calories 509.3 calories, Carbohydrate 61.2 g, Cholesterol 39.7 mg, Fat 28.2 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.7 g, Sodium 380.9 mg, Sugar 36.6 g