Inn Keepers Pie #Recipe Perfect for Your Holiday #Baking

Dear Creatives, Remember the Cake – Pie I made the other day I wanted to share the recipe! This is the recipe I followed from Hershey’s called Inn Keepers Pie or also know as Colonial Inn Keepers Pie. I think part of my problem when making the recipe is I tried to make it prior to picking up Sammie, ran out of time & waited to put it in the oven so the chocolate part of the cake & the batter mixed instead of staying separate. & maybe the chocolate needed more cooling time? Despite it mixing together it was a fudge y like filling & so delicious! This recipe is perfect for any of the upcoming holidays!

I share on the previous post how I made the crust step by step! & you can see my pie images (link at bottom of post) That is a no fail, amazing recipe for pie crust & part of the Hershey’s recipe. Now for the chopped nuts I use pecans, but walnuts can also be used. This recipe is perfect for any of the upcoming holidays!

 This is what the pie looks like if the batter & chocolate stays separate

You can also see images of how mine turned out on the prior post. Either way your going to love, love, love this recipe! When it comes to the holidays we pull out family favorites & this pie is one!

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Inn Keeper Pie Hershey

I used Cool Whip Frosting "Vanilla" for the nuts I used Pecans, but walnuts can also be used Full recipe credits to: http://www.hersheys.com/recipes/recipe-details.aspx?id=3165&name=innkeeper-pie

Ingredients

• Skill Level:
• Intermediate
• Ingredients
• PASTRY CRUST recipe follows
• 2/3 cup plus 3/4 cup sugar divided
• 1/3 cup HERSHEY'S Cocoa
• 1 cup water
• 1/3 cup butter or margarine
• 2-1/2 teaspoons vanilla extract divided
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/2 cup milk
• 1 egg
• 1/2 cup chopped nuts
• SWEETENED WHIPPED CREAM recipe follows

Instructions

1. Directions
2. 1 Prepare PASTRY CRUST. Heat oven to 350°F.
3. 2 Stir together 2/3 cup sugar and cocoa in medium saucepan; stir in water. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and 1-1/2 teaspoons vanilla, stirring until butter is melted. Set aside.
4. 3 Stir together flour, remaining 3/4 cup sugar, baking powder and salt in small bowl; add shortening, milk and remaining 1 teaspoon vanilla. Beat on medium speed of electric mixer 2 minutes. Add egg; beat 2 minutes. Spoon batter into prepared crust. Stir chocolate mixture; gently pour over batter. (Do not stir. Chocolate layer will sink as pie bakes.) Sprinkle nuts over top.
5. 4 Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean. Cool slightly; serve warm with SWEETENED WHIPPED CREAM. 8 servings.
6. PASTRY CRUST
7. 1-1/3 cups all-purpose flour
8. 1/2 teaspoon salt
9. 1/8 teaspoon baking powder
10. 1/2 cup shortening
11. 3 tablespoons cold water
12. Stir together flour, salt and baking powder in medium bowl. Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened. Roll dough into circle about 1/8 inch thick. Fit into 9-inch pie plate; flute edge.
13. SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl; beat until stiff.

Recipe Notes

Intermediate level
How to step by step with images of making pie crust:
https://www.dearcreatives.com/cake-or-pie-its-a-pake-topped-with-coolwhipfrosting-cbias/

See summary for recipe credits