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Innkeeper Pie

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Ingredients Edit

Pastry crust Edit

Sweetened whipped cream Edit

Directions Edit

  1. Prepare pastry crust.
  2. Heat oven to 350°F.
  3. In medium saucepan, stir together ⅔ cup sugar and cocoa; stir in water.
  4. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
  5. Remove from heat; add butter and 1½ teaspoons vanilla, stirring until butter is melted.
  6. Set aside.
  7. In small bowl, stir together flour, remaining ¾ cup sugar, baking powder and salt; add shortening, milk and remaining 1 teaspoon vanilla.
  8. Beat on medium speed of electric mixer 2 minutes.
  9. Add egg; beat 2 minutes.
  10. Spoon batter into prepared crust.
  11. Stir chocolate mixture; gently pour over batter.
  12. Sprinkle nuts over top.
  13. Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean.
  14. Cool slightly; serve warm with sweetened whipped cream.

Pastry crust Edit

  1. In medium bowl, stir together flour, salt and baking powder.
  2. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened.
  3. Roll dough into circle about ⅛ inch thick.
  4. Fit into 9-inch pie plate; flute edge.

Sweetened whipped cream Edit

  1. In small bowl, combine cold whipping cream, sugar and vanilla extract
  2. Beat until stiff.

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