Innkeeper Pie

Pastry crust

 * 1⅓ cups all-purpose flour
 * ½ tsp salt
 * ⅛ tsp baking powder
 * ½ cup shortening
 * 3 tbsp cold water

Filling

 * ⅔ cup + ¾ cup sugar, divided
 * ⅓ cup Hershey's cocoa
 * 1 cup water
 * ⅓ cup butter or margarine
 * 2½ tsp vanilla extract, divided
 * 1 cup all-purpose flour
 * 1 tsp baking powder
 * ½ tsp salt
 * ¼ cup shortening
 * ½ cup milk
 * 1 egg
 * ½ cup chopped nuts

Sweetened whipped cream

 * 1 cup (½ pt) cold whipping cream
 * 2 tablespoons sugar
 * 1 teaspoon vanilla extract

Pastry crust

 * 1) In medium bowl, stir together flour, salt and baking powder.
 * 2) Cut in shortening until pieces are size of small peas; sprinkle in water, tossing with fork until all flour is moistened.
 * 3) Roll dough into circle about ⅛ inch thick.
 * 4) Fit into 9-inch pie plate; flute edge.

Filling

 * 1) Heat oven to 350°F.
 * 2) In medium saucepan, stir together ⅔ cup sugar and cocoa; stir in water.
 * 3) Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
 * 4) Remove from heat; add butter and 1½ teaspoons vanilla, stirring until butter is melted.
 * 5) Set aside.
 * 6) In small bowl, stir together flour, remaining ¾ cup sugar, baking powder and salt; add shortening, milk and.
 * 7) Remaining 1 teaspoon vanilla.
 * 8) Beat on medium speed of electric mixer 2 minutes.
 * 9) Add egg; beat 2 minutes.
 * 10) Spoon batter into prepared crust.
 * 11) Stir chocolate mixture; gently pour over batter.
 * 12) Sprinkle nuts over top.
 * 13) Bake 55 to 60 minutes or until wooden pick inserted in cake portion comes out clean.
 * 14) Cool slightly; serve warm with Sweetened whipped cream.

Sweetened whipped cream

 * 1) In small bowl, combine, cold whipping cream, sugar, and vanilla extract, beat until stiff.