Colonial Innkeepers Pie Recipe
Ingredients
| Pastry for 9-inch One-Crust Pie | ||
| 1/2 bar (4-ounce size) sweet cooking chocolate | ||
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| 1/4 cup margarine or-butter | ||
| Vanilla | 1 1/2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Egg | 1 | |
| Nuts | 1/2 Cup (16 tbs), finley chopped | |
Directions
Heat oven to 350°.
Prepare pastry.
Heat chocolate and water over low heat until melted.
Add 1/2 cup sugar.
Heat to boiling, stirring constantly; remove from heat.
Stir in margarine and 1 1/2 teaspoons vanilla (chocolate mixture will be thin).
Beat remaining ingredients except egg and nuts in small mixer bowl on low speed until blended.
Beat on medium speed, scraping bowl constantly, 2 minutes.
Add egg; beat, scraping bowl frequently, 2 minutes longer.
Pour into pastry-lined pie plate.
Stir chocolate mixture; pour over mixture in pie plate.
Sprinkle with nuts.
Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.
Prepare pastry.
Heat chocolate and water over low heat until melted.
Add 1/2 cup sugar.
Heat to boiling, stirring constantly; remove from heat.
Stir in margarine and 1 1/2 teaspoons vanilla (chocolate mixture will be thin).
Beat remaining ingredients except egg and nuts in small mixer bowl on low speed until blended.
Beat on medium speed, scraping bowl constantly, 2 minutes.
Add egg; beat, scraping bowl frequently, 2 minutes longer.
Pour into pastry-lined pie plate.
Stir chocolate mixture; pour over mixture in pie plate.
Sprinkle with nuts.
Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.
Chef
