Colonial Innkeepers Pie
|Pastry||1 (For 9 Inch One Crust Pie)|
|Sweet cooking chocolate||2 Ounce (1/2 Bar, 4 Ounce Size)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (Gold Medal)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
Heat oven to 350°.
Heat chocolate and water over low heat until melted.
Add 1/2 cup sugar.
Heat to boiling, stirring constantly; remove from heat.
Stir in margarine and 1 1/2 teaspoons vanilla (chocolate mixture will be thin).
Beat remaining ingredients except egg and nuts in small mixer bowl on low speed until blended.
Beat on medium speed, scraping bowl constantly, 2 minutes.
Add egg; beat, scraping bowl frequently, 2 minutes longer.
Pour into pastry-lined pie plate.
Stir chocolate mixture; pour over mixture in pie plate.
Sprinkle with nuts.
Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.