Description
Colonial Innkeeper’s Pie is a rich, layered dessert featuring a buttery pie crust base, a moist vanilla cake layer studded with pecans, and a decadent melted chocolate topping. This classic recipe combines comforting flavors and textures, perfect for serving with a dollop of whipped cream.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust, unbaked
Chocolate Layer
- 1/2 cup water
- 1 1/2 oz unsweetened chocolate
- 2/3 cup granulated sugar
- 1/4 cup butter
- 2 teaspoons vanilla extract
Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
For Serving
- Whipped cream, optional
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the pie.
- Prepare crust: Line a 9-inch pie plate with the unbaked pie crust, fold the edges under, and flute as desired. Place the crust in the refrigerator to chill while preparing the filling.
- Melt chocolate layer: In a medium saucepan, bring 1/2 cup water to a boil. Turn off heat and add the unsweetened chocolate. Stir until melted completely. Add 2/3 cup granulated sugar and bring the mixture back to a boil. Remove from heat and stir in 1/4 cup butter and 2 teaspoons vanilla extract. Set aside to cool slightly.
- Mix dry cake ingredients: In a medium bowl, sift together 1 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream together 1/4 cup softened butter and 3/4 cup granulated sugar for about one minute until fluffy.
- Add egg and alternate wet and dry: Beat in 1 large egg until combined. Then alternately add the 1/2 cup milk and the sifted flour mixture, beginning and ending with the flour, mixing after each addition. Stir in 1 teaspoon vanilla extract until the batter is smooth.
- Assemble cake layer: Transfer the batter into the chilled pie crust and spread evenly with a rubber spatula.
- Add chocolate topping: Stir the melted chocolate mixture again, then evenly pour it over the cake batter layer in the pie crust.
- Add nuts: Sprinkle 1/2 cup chopped pecans evenly over the chocolate layer.
- Bake the pie: Place the pie on the center rack of the oven and bake for 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and serve: Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream if desired. Enjoy your Colonial Innkeeper’s Pie!
Notes
- For a nut-free version, omit the pecans or substitute with sunflower seeds.
- Use unsalted butter to better control salt levels, especially if adjusting for low salt diets.
- Ensure the pie crust is well chilled before adding the batter to prevent shrinking.
- The chocolate layer must be stirred well before pouring to ensure even distribution.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
