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Innkeeper Pie

innkeeper pie

Details

Timing
Timing
Total:
2 Hr.
Bake:
55 Min.
Prep:
32 Min.
Skill Level:
Intermediate
Yields:
1 pie

This easy classic dessert says "welcome" like none other. Passed down for generations, this Innkeeper Pie recipe is part pie and part cake. The dessert features buttery vanilla cake batter, a fudgy layer and nuts baked in a pie crust. An Innkeeper's Pie, with its thick, cake-like fudginess, is certainly a welcoming treat for guests! A slice paired with hot coffee or tea makes for an ideal combination for any gathering, big or small.  Is there anything better than a sweet and easy pie or tart recipe? Make sure you visit our Freshly Baked Pie and Tart Recipes.

Ingredients & Directions

Prep Time
32 minutes
Bake Time
55 minutes
COOK TIME
7 minutes
Cool Time
15 minutes

Ingredients

  • 2/3 cup
    sugar plus 3/4 cup, divided
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1 cup
    water
  • 1/3 cup
    butter or margarine
  • 2 1/2 tsps
    vanilla extract, divided
  • 1 cup
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 cup
    shortening
  • 1/2 cup
    milk
  • 1
    egg
  • 1/2 cup
    nuts chopped
  • Pastry Crust
  • 1/3 cups
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/8 tsp
    baking powder
  • 1/2 cup
    shortening
  • 3 Tbsps
    cold water
READY TO MAKE THIS?

Step-By-Step Directions

1

Prepare Pastry Crust. Heat oven to 350°F.

2

Stir together 2/3 cup sugar and cocoa in medium saucepan; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.

3

Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. (Do NOT stir. Chocolate layer will sink as pie bakes). Sprinkle nuts over top.

4

Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with Sweetened Whipped Cream.

Pastry Crust: Stir together flour, salt and baking powder in medium bowl. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch pie plate; flute edge.

Sweetened Whipped Cream: Combine 1 cup (1/2-pt) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl; beat until stiff.

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