Here’s a tasty retro recipe from the ’50s to make one, plus a bonus recipe for Easter egg peanut clusters candy.
Easter surprise – A new, different chocolate pecan pie!
Easter specials with gorgeous Walter Baker flavor!
Ingedients
2 squares Baker’s Unsweetened Chocolate
3 tablespoons butter
1 cup light corn syrup
3/4 cup sugar
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 unbaked 9-inch pie shell
1/2 cup cream, whipped
Directions
Melt chocolate and butter over boiling water. Boil syrup and sugar together 2 minutes. Add chocolate mixture.
Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Turn into pie shell.
Bake in moderate oven (375F) 45 to 50 minutes, or until pie is completely puffed across top. Cool. Top with whipped cream.
GET MORE IDEAS LIKE THIS: A baker’s dozen delightfully delicious vintage pecan pie recipes
Easter egg peanut clusters recipe
Prepare Peanut Clusters as directed on package, reducing peanuts to 1 cup and adding 1 cup Baker’s Shredded Coconut, toasted.
Shape with 2 teaspoons to form nests. Cool until firm. Fill nests with plain coconut and jelly beans. Makes 14 nests.
Baker’s Dot is made to make candy! And it’s so easy to use – poured over nuts, raisins, coconut – or cooked in fudge, toffee and other recipes. Recipes with every package.
ALSO TRY: Little Easter candy nests made with Rice Krispies treats (1997)
