INNKEEPER PIE
Source of Recipe
???
List of Ingredients
PASTRY CRUST (recipe follows)
2/3 cup plus 3/4 cup sugar, divided
1/3 cup HERSHEY'S Cocoa
1 cup water
1/3 cup butter or margarine
2-1/2 teaspoons vanilla extract, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1/2 cup chopped nuts
SWEETENED WHIPPED CREAM (recipe follows)
Recipe
1. Prepare PASTRY CRUST. Heat oven to 350°F. 2. In medium saucepan, stir together 2/3-cup sugar and cocoa; 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. In small bowl, stir together flour, remaining 3/4 cup sugar, baking powder and salt; 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. 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. 8 servings. PASTRY CRUST 1-1/3 cups all-purpose flour1/2-teaspoon salt 1/8-teaspoon baking powder1/2-cup shortening3 tablespoons cold waterIn medium bowl, stir together flour, salt and baking powder. 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: In small bowl, combine 1-cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.
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