The colonial innkeepers pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---The Pie--- | ||
| 1 | cup | Flour |
| ¾ | cup | Sugar |
| 1 | teaspoon | Baking Powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Butter Or Margarine |
| ½ | cup | Milk |
| ½ | teaspoon | Vanilla |
| 2 | Eggs | |
| 1 | Pie Crust (9 Inch)*; unbaked -The Sauce--- | |
| 2 | Squares (1 Oz.) Unsweetened Baking Chocolate | |
| ¾ | cup | Boiling Water |
| 1 | cup | Sugar |
| ⅓ | cup | Butter Or Margarine |
| 2 | teaspoons | Vanilla |
| ½ | cup | Chopped Nuts -For Garnish--- |
| Shaved Chocolate | ||
| Whipped Cream Or Vanilla Ice Cream | ||
Directions
*Use glass pie plate.
FOR THE PIE:
Sift together flour, sugar, baking powder, and salt. Combine the butter, milk and vanilla and add dry ingredients to this. Beat 2 minutes. Add the eggs and beat 2 minutes more. Pour into unbaked pie shell.
FOR THE SAUCE:
Melt chocolate in boiling water. Add sugar and bring to a boil. Remove from heat and add butter and vanilla. Pour sauce over pie batter; sprinkle nutmeats over the top. Bake at 350° F 55 to 60 minutes or until done.
Garnish with whipped cream or vanilla ice cream and shavings of chocolate.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. William E. Hamb Posted to MC-Recipe Digest V1 #669 by Bill Spalding <billspa@...> on Jul 13, 1997