Description
Colonial Innkeeper’s Pie is a nostalgic dessert featuring a rich chocolate layer topped with a moist cake batter studded with pecans, all baked in a flaky 9-inch pie crust. Finished with an optional dollop of whipped cream, this pie blends chocolatey indulgence with warm, nutty textures for a comforting treat.
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
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
- 1/2 cup pecans, chopped
For Serving
- Whipped cream, for serving, if desired
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F. Line a 9-inch pie plate with the unbaked pie crust, folding the edges under and fluting them as desired. Place the crust in the refrigerator to chill while you prepare 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 heat and add 2/3 cup granulated sugar, bringing the mixture back to a boil. Remove from heat once again and stir in 1/4 cup butter and 2 teaspoons vanilla until smooth. Set aside.
- Prepare dry cake ingredients: In a medium bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set this mixture aside.
- Cream butter and sugar: In a separate large bowl, use an electric mixer to cream 1/4 cup softened butter with 3/4 cup granulated sugar for about one minute until light and fluffy.
- Add egg and combine: Beat in one large egg to the creamed butter and sugar until well incorporated.
- Incorporate milk and flour: Alternate adding 1/2 cup whole milk and the sifted dry ingredients to the butter mixture, starting and ending with the flour mixture. Mix until just combined, then stir in 1 teaspoon vanilla.
- Assemble pie layers: Remove the chilled pie crust from the refrigerator. Pour the cake batter into the crust and smooth the top evenly with a rubber spatula.
- Add chocolate topping: Stir the melted chocolate mixture to combine then carefully pour it over the cake batter layer in the pie crust.
- Top with pecans: Sprinkle 1/2 cup chopped pecans evenly over the chocolate layer.
- Bake the pie: Place the pie in the preheated oven and bake for about 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 and enjoy your Colonial Innkeeper’s Pie.
Notes
- Chilling the pie crust before adding the batter helps prevent shrinking during baking.
- Use room temperature ingredients such as the butter, egg, and milk for better mixing and texture.
- If unsweetened chocolate is unavailable, use bittersweet with a reduction in sugar by 1-2 tablespoons to balance sweetness.
- For a nut-free version, omit pecans or substitute with toasted sunflower seeds.
- Ensure the pie is fully cooled before slicing to allow the layers to set properly.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
