Colonial Innkeepers Pie Recipes

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COLONIAL INNKEEPERS PIE



Colonial innkeepers pie image

Don't use self rising flour in this recipe. I got this recipe from an old library book.

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 15

pastry for 9 inch one crust pie
one half bar, 4 ounce size, sweet cooking chocolate
1/2 cup water
2/3 cup sugar
1/4 cup margarine or butter
1 1/2 teaspoons vanilla
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoons salt
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla
one egg
1/2 cup finely chopped nuts

Steps:

  • 1. heat oven to 350°. Make pastry. Heat chocolate and water over low heat until melted. Add 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in margarine and 1 1/2 teaspoon vanilla. Chocolate mixture will be thick.
  • 2. Beat remaining ingredients except egg and nuts in small mixer bowl on low speed until blended. Beat on medium speed, scraping bowl constantly, two minutes. Add egg. Beat, scraping bowl frequently, two minutes more. 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. Serve with sweetened whipped cream if desired.

COLONIAL INNKEEPERS PIE



Colonial Innkeepers Pie image

This recipe and pic are from an old Gold Medal Flour cookbook.

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 14

pastry for 9 inch one crust pie
1/2 bar (4 oz size) sweet cooking chocolate
1/2 cup water
2/3 cup sugar
1/4 cup margarine or butter
1 1/2 tsp. vanilla
1 cup flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
1 egg
1/2 cup finely chopped nuts

Steps:

  • 1. Heat oven t 350. Prepare pastry. heat chocolate and water over low heat til melted. Add 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in margarine and 1 1/2 teaspoons vanilla (chocolate mixture will be thin.)
  • 2. Beat remaining ingredients except egg and nuts in small mixer bowl on low speed til blended. Beat on medium speed, scraping bowl constantly, 2 minutes. Add egg; beat, scraping bowl frequently, 2 minutes more.
  • 3. Pour into pastry lined pie plate. Stir chocolate mixture. Pour over mixture in pie plate. Sprinkle with nuts. Bake til wooden pick inserted in center comes out clean, 55 to 60 minutes. Serve with sweetened whipped cream if desired

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