Chocolate pecan pie for Easter: A retro ’50s recipe

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Chocolate pecan pie for Easter A retro 50s recipe

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.

Try something a little deliciously different this year — have a chocolate pecan pie for Easter!

Here’s a tasty retro recipe from the ’50s to make one, plus a bonus recipe for Easter egg peanut clusters candy.

From 1950 - Chocolate pecan pie for Easter

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)

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