Chocolate pecan pie & Peanut clusters for Easter (1950)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Easter Surprise – A New, Different Chocolate Pecan Pie!

Easter Specials with gorgeous Walter Baker flavor!

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

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.

Remember, Baker’s Premium No. 1 makes any chocolate chocolate dish richer — more delectable.

Easter Egg Peanut Clusters

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.

If you liked this, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.