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Innkeeper Pie

'14 Publicity PIL Cookbook "Hershey's Holiday Favorites Magazine"--2014 version (Hershey photo)
'12 Publicity PIL Cookbook 2012 "Hershey's Holiday Favorites" (Hershey photo)
'93 Cookbook HERSHEY'S CHOCOLATE LOVER'S COOKBOOK (photo)
'91 Cookbook HERSHEY'S HOMEMADE (photo)

  • PRINT
  • '12 Publicity PIL Cookbook 2012 "Hershey's Holiday Favorites" (Hershey photo)
    '93 Cookbook HERSHEY'S CHOCOLATE LOVER'S COOKBOOK (photo)
    '91 Cookbook HERSHEY'S HOMEMADE (photo)" data-janrain-message="">
    '12 Publicity PIL Cookbook 2012 "Hershey's Holiday Favorites" (Hershey photo)
    '93 Cookbook HERSHEY'S CHOCOLATE LOVER'S COOKBOOK (photo)
    '91 Cookbook HERSHEY'S HOMEMADE (photo)" data-janrain-message="">

SKILL LEVEL : intermediatePREP TIME : 32  Minutes

Ingredients

  Amount Per Serving % DV *
Calories630
Calories from Fat380
Total Fat43 g66% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol90 mg30% DV
Sodium460 mg19% DV
Total Carbohydrates59 g20% DV
Dietary Fiber2.0 g8% DV
Sugars30 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories630
Calories from Fat380
Total Fat43 g66% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol90 mg30% DV
Sodium460 mg19% DV
Total Carbohydrates59 g20% DV
Dietary Fiber2.0 g8% DV
Sugars30 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup nuts chopped
  • SWEETENED WHIPPED CREAM (recipe follows)
  • PASTRY CRUST (recipe follows)
  • 2/3 cup sugar plus 3/4 cup , 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

Directions

  • 1. Prepare PASTRY CRUST. Heat oven to 350°F.
  • 2. Stir together 2/3 cup sugar and cocoa in medium saucepan; 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. Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; 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. (Do not stir. Chocolate layer will sink as pie bakes.) 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. Makes 8 servings.
  • PASTRY CRUST
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 cup shortening
  • 3 tablespoons cold water
  • Stir together flour, salt and baking powder in medim bowl. 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: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl; beat until stiff.

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