Colonial Innkeeper's Pie  Noreen & Marion
Chocolate filling:
1 9-inch pastry for one piecrust
1 & 1/2 squares (1 1/2-ounces) unsweetened chocolate
1/2 cup water
2/3 cup sugar
1/4 cup butter or margarine
1 & 1/2 teaspoon vanilla extract
Cake filling:
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla extract
1 egg
1/2 cup finely chopped nuts
Preheat oven to 350 degrees. Prepare pastry. In small saucepan melt chocolate
with water. Add 2/3 cup sugar; heat to boiling, stirring constantly. Remove
from heat; stir in butter and 1 & 1/2 teaspoon vanilla. Set mixture aside.
In small mixer bowl, blend remaining ingredients except egg and nuts on low
speed. Beat 2 minutes on medium speed, scraping side and bottom constantly.
Add egg; beat 2 minutes longer, scraping bowl frequently. Pour batter into
pastry-lined pie pan. Stir chocolate mixture and pour over batter in pie pan.
Sprinkle with nuts. Bake 55-60 minutes or. until inserted toothpick comes out
clean. Serve warm. If desired, garnish with whipped cream.
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