Crust-less Colonial Innkeeper’s Pie

   Grandma served this pie (the version with crust, dairy, and sugar) to my mom and her family when she was growing up. They only had it when important or special guest came over.

Thanksgiving Break Nov 2009 121

  (A picture of Grandma’s version)

Mom liked it a lot growing up and so I’ve grown up with it too. We’ve had it for holidays, special guest, or just a fun and tasty dessert. It goes great with vanilla ice-cream.

    If you’ve never heard of this pie, you’ll definitely want to try it. I decided to make my version crust less, which saves time, money (on crust ingredients), and calories…And you won’t really be sacrificing much! 🙂

Christmas 2009 013

My crust less version: 🙂 So delicious!

   This pie is basically like a cake with a rich chocolate fudgy bottom. So in reality, I could just call this Colonial Innkeeper’s Cake…but to me, crust or not, it will always be Colonial Innkeeper’s Pie. 🙂

Christmas 2009 011

My version…what it looks like from the top

    Crust-less Colonial Innkeeper’s Pie

Based of this recipe, which is basically the same as Grandma’s

*Note: I thought that this was really sweet and rich with 9T. stevia and 1/3 c. agave…Next time, I want to try it with less stevia and perhaps a little less agave? 🙂

Ingredients:

Sauce:

  • 1 1/2 (1 ounce) squares unsweetened chocolate
  • 1/2 cup water
  • 1/3 cup agave (or 2/3 c. sugar or 1/3 c. honey)
  • 1/4 c. butter
  • 1 1/2 teaspoons vanilla extract

Pie/Cake:

  • 1 cup flour or GF blend
  • 9 T. stevia (or 3/4 c. sugar or 1/4 +2 T. of honey/agave)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 c. butter or earth balance
  • 1/2 cup milk or non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  •  
  • Directions:
  1. In a small pan, melt the chocolate with the water. Stir in 1/3 cup agave. Heat to boiling, stirring constantly. Remove from heat. Stir in butter and 1 1/2 teaspoons vanilla. Set aside.
  2. Blend together flour, stevia/sugar, baking powder, salt, butter, 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 the batter into a greased pie plate.
  3. Stir the chocolate mixture, and drizzle over the batter.
  4. Bake in a 350 degrees F  for 55 to 60 minutes. Serve warm.

Enjoy! Serve with ice-cream if desired!

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3 Comments

  1. That is a unique, but delicious-looking pie!

  2. Hi Ari! Well, you know I’m a huge fan of crustless 😉 and the other ingredients look wonderful, too. I am sharing a similar pie (fewer ingredients and more “chocolatey”)over at Glugle Gluten Free tomorrow. Too bad we can’t get together and do a taste comparison! Thanks so much for sharing this as a Thanksgiving favorite for our Gluten-Free Holiday event!

    I’ve been thinking of you, dear. Hope you have a wonderful Thanksgiving! 🙂
    Shirley

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