This is a cake in a pie crust with a delicious chocolate layer. Serve warm with ice cream or sweetened whipped cream. Pecans may be substituted for the walnuts.

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Recipe Summary

Servings:
8
Yield:
1 -9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small pan, melt the chocolate with the water. Stir in 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in butter or margarine and 1 1/2 teaspoons vanilla. Set aside.

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  • Blend together flour, 3/4 cup sugar, baking powder, salt, shortening, milk, and 1/2 teaspoon vanilla with an electric mixer on low speed to mix. Beat on medium speed for 2 minutes. Mix in the egg. Beat 2 minutes more. Pour batter into the pastry lined pan. Stir chocolate mixture, and pour over batter. Sprinkle with the nuts.

  • Bake in a 350 degrees F (175 degrees C) for 55 to 60 minutes. Serve warm.

Nutrition Facts

509 calories; protein 6.1g; carbohydrates 61.2g; fat 28.2g; cholesterol 39.7mg; sodium 380.9mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2003
This was my mom's "special" pie growing up. We all loved it and it was fancy enough to bring to dinner parties. Read More
(8)

Most helpful critical review

Rating: 2 stars
04/06/2007
I did not care for this recipe AT ALL. More like cake. The batter spilled over on both pies and made a mess. Read More
(1)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/10/2003
This was my mom's "special" pie growing up. We all loved it and it was fancy enough to bring to dinner parties. Read More
(8)
Rating: 5 stars
01/03/2006
This looks exactly like the pie recipe my Mom has from my Grandmother. It's tradition in our family to make a pumpkin pie and Colonial Innkeeper's for our Thanksgiving dinner. It has a wonderful almost cakey texture. The chocolate on top should sink to the bottom of the pie a suprise layer of rich chocolate. It's superb with a dollop of whipped cream on top of it. Read More
(6)
Rating: 5 stars
08/29/2006
Absolutely wonderful. I actually used 2 ounces of chocolate instead of 1 1/2 (there was a small incident...) and it still turned out beautifully. I think part of what made it great was the mystery of whether it would turn out like a cake a custard a pie or what. Read More
(5)
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Rating: 5 stars
01/31/2012
Made this as a request from a co-worker his mom used to make it for special occasions and had passed away a few years ago. Great pie!! lesson learned though...USE A DEEP DISH PIE SHELL! Read More
(3)
Rating: 4 stars
10/05/2015
I have made this pie for years as it was my husband's favorite growing up. All the recipes I find are exactly like this and all call for 9 inch pie crust. The only way I have made this successfully is to use a 10 inch deep dish plate. Otherwise it spills over. Read More
(2)
Rating: 2 stars
04/06/2007
I did not care for this recipe AT ALL. More like cake. The batter spilled over on both pies and made a mess. Read More
(1)
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Rating: 5 stars
08/06/2019
I made this last year for thanksgiven. It was the BOMB! Loved it in every way. I plan to do it again this year. And every year after that. Read More
Rating: 5 stars
06/20/2019
Very tasty. Will definitely make it again. I used the recipe for Aunt Ruth's pie crust (best recipe I have ever found for pie crust) and it was perfect for this pie. I had to cook it a little longer than 60 minutes but it was gooey and warm and chocolatey tastiness! Read More
Rating: 5 stars
06/18/2020
I really like this pie/cake. So different than other pies. I like to pre-bake the crust and use vanilla/bourbon extract for a little flavor kick. Great with ice cream or whipped cream. Read More
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