The Colonial Innkeepers Pie
Submitted by cdokelley
A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.
YIELD
1 piePREP
20 minCOOK
60 minREADY
80 minThink of this as a pie that bakes its own fudge sauce.
A simple vanilla cake batter goes into an unbaked pie shell, then a hot chocolate sauce made from melted unsweetened baking chocolate, sugar, and butter gets poured right over the top before it all goes into the oven.
As it bakes, the batter rises through the sauce, creating layers of cakey sweetness and deep, bittersweet chocolate that swirl together into something truly indulgent.
Chopped nuts on top add crunch, and a dollop of whipped cream or scoop of vanilla ice cream makes it a showstopper.
Chef Tips
- Pour the chocolate sauce slowly and evenly over the batter. Don’t stir it in, just let it sit on top and the oven does the rest
- Use unsweetened baking chocolate, not semi-sweet. The sugar in the sauce balances the bitterness, and you’ll get a deeper, more complex chocolate flavor
- Test for doneness with a knife in the center. The cake layer should be set even though the chocolate layer stays gooey
- Let it cool for at least 10 minutes before slicing so the layers have a chance to firm up slightly
Ingredients
Directions
FOR THE PIE: Sift together flour, sugar, baking powder, and salt.
Combine the butter, milk and vanilla and add dry ingredients to this.
Beat 2 minutes.
Add the eggs and beat 2 minutes more. Pour into unbaked pie shell. FOR THE SAUCE: Melt chocolate in boiling water. Add sugar and bring to a boil. Remove from heat and add butter and vanilla. Pour sauce over pie batter; sprinkle nutmeats over the top. Bake at 350? F 55 to 60 minutes or until done. Garnish with whipped cream or vanilla ice cream and shavings of chocolate.
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