* Exported from MasterCook *
Innkeeper Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons vanilla extract -- divided
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup plus 3/4 cup sugar -- divided
1 cup water
1 cup all-purpose flour
1/4 cup shortening
1/2 cup milk
1/3 cup HERSHEY'S Cocoa
1/3 cup butter or margarine
1/2 cup chopped nuts
PASTRY CRUST
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking powder
1/2 cup shortening
3 tablespoons cold water
SWEETENED WHIPPED CREAM (recipe follows)
1 cup cold whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1. Prepare PASTRY CRUST. Heat oven to 350°F.
2. In medium saucepan, stir together 2/3 cup sugar and cocoa; 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.
3. In small bowl, stir together flour, remaining 3/4 cup sugar, baking
powder and salt; 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.
Sprinkle nuts over top.
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
Crust:
In medium bowl, stir together flour, salt and baking powder. 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.
Whipped Cream;
in a small bowl, combine all ingredients. Beat until stiff.
S(Internet Address):
"http://www.hersheys.com/recipes/recipes/detail.asp?id=3165&page=5&per=10&;
category_id=34"
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Per Serving (excluding unknown items): 462 Calories; 33g Fat (64.7% calories
from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol;
432mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 6
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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