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Home > Recipes > Innkeeper Pie

Innkeeper Pie Recipe

Innkeeper Pie
  • Intermediate

Find Similar Recipes:

Pies x Intermediate x HERSHEY’S Cocoa x
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Prep Time:
32 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 serving
Servings per Recipe: 8

  Amount Per Serving %DV *
Calories 650 -
Calories from Fat 0 -
Total Fat 40g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

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)

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. 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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  • 4 stars

    9/26/2009

    This recipe takes a little more time but is SO worth it! It impresses guests and family alike! Sooo yummy!

  • 4 stars

    1/8/2010

    This pie is amazing. It taste the best if the inside is still slightly warm!! umm..

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