Colonial Innkeeper's Pie Good Recipes

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Colonial Innkeeper's Pie

"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 :

1 recipe pastry for a nine inch unmarried crust pie
1 1/2 (1 ounce) squares unsweetened chocolate
half cup water
2/three cup white sugar
1/four cup butter
1 half teaspoons vanilla extract
1 cup all-cause flour
three/4 cup white sugar
1 teaspoon baking powder
half of teaspoon salt
1/4 cup shortening
half of cup milk
half teaspoon vanilla extract
1 egg
half of cup chopped walnuts

Instructions :

Prep :	Cook : 8M	Ready in :

In a small pan, soften the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring continuously. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.
Blend collectively flour, 3/four 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 two mins. Mix inside the egg. Beat 2 minutes more. Pour batter into the pastry coated pan. Stir chocolate aggregate, and pour over batter. Sprinkle with the nuts.
Bake in a 350 tiers F (one hundred seventy five levels C) for fifty five to 60 mins. Serve warm.

Notes :

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