Colonial Innkeeper’s Pie

I love finding old recipes. This is one my aunt Marjorie used to make.

A colonial innkeeper is a person that basically owns a hotel. The host/innkeeper will let people come into their inn. The host will serve these people, make their beds, and feed them. Colonial Innkeeper’s Pie is a rich chocolate vanilla pie is actually a cake batter baked in a pie shell. It started with the early American custom of baking cake batter in pastry. This dessert is also called, “Funny Cake” because it is a pie and cake all in one.

Colonial Innkeeper’s Pie

Serves 8

1 recipe pastry for a 9 inch single crust pie
1 1/2 (1 oz) squares unsweetened chocolate
1/2 cup water
2/3 cup white sugar
1/4 cup butter
1 1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup white sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup milk
1/2 tsp vanilla extract
1 egg
1/2 cup chopped walnuts

In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.

Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.

Bake in a 350˚ for 55 to 60 minutes. Serve warm.


3 thoughts on “Colonial Innkeeper’s Pie

  1. You should say to very slowly pour the choloclate over the pudding. Also, the description of it starting as “an American custom of cake in a pie” is wrong – Penelope Merrill created this recipe and won a pie contest for it, that’s why it became popular.

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