Description
Colonial Innkeeper’s Pie is a delightful layered dessert featuring a rich chocolate topping over a moist, vanilla-flavored cake base studded with pecans. Baked in a classic pie crust, this pie offers a nostalgic treat perfect for sharing, served best 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 Pie Crust: Line a 9-inch pie plate with the unbaked pie crust, folding the edges under and fluting them decoratively. Place the crust in the refrigerator to chill while preparing the fillings.
- Make Chocolate Layer: In a medium saucepan, bring 1/2 cup water to a boil. Remove from heat and stir in the unsweetened chocolate until melted. Return to boil, add 2/3 cup granulated sugar, then remove from heat again. Stir in 1/4 cup butter and 2 teaspoons vanilla extract until fully combined. Set aside.
- Mix Dry Ingredients for Cake Layer: In a medium bowl, sift together 1 cup all-purpose 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 1/4 cup softened butter and 3/4 cup granulated sugar for one minute until light and fluffy.
- Add Egg and Alternate Milk and Dry Ingredients: Beat in 1 large egg until combined. Then alternate adding the 1/2 cup whole milk and the flour mixture to the creamed mixture, beginning and ending with the flour mixture. Mix in 1 teaspoon vanilla extract until smooth.
- Assemble Cake Layer: Pour the batter into the chilled pie crust and smooth the surface with a rubber spatula.
- Add Chocolate Layer and Pecans: Stir the chocolate mixture briefly, then pour it evenly over the cake batter layer. Sprinkle 1/2 cup chopped pecans evenly over the top.
- Bake Pie: Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream if desired. Enjoy your Colonial Innkeeper’s Pie!
Notes
- Chill the pie crust before filling to help keep its shape and prevent shrinking during baking.
- Use an electric mixer for creaming to achieve a lighter, fluffier cake texture.
- Make sure the chocolate mixture is fully melted and well combined to ensure a smooth top layer.
- Toasting the pecans lightly before adding can enhance their flavor and crunch.
- Letting the pie cool completely ensures cleaner slices and better layering definition.
- Whipped cream complements the rich chocolate flavor but is optional based on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
