This recipe was clipped from a magazine then pasted onto an index card, it was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Vintage Recipe For German Sweet Chocolate Pie

German Sweet Chocolate Pie

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate
1/4 cup butter
1 2/3 cups (14 1/2 oz. can) evap. milk
1 1/2 cups sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 unbaked 10-inch pie shell, fluted
1 1/3 cups Baker’s Angel Flake Coconut
1/2 cup chopped pecans

Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch, and salt thoroughly; beat in eggs and vanilla.

Gradually blend in chocolate mixture. Pour into pie shell. Mix coconut and nuts; sprinkle over filling. Bake at 375 degrees for 45 to 50 minutes or until top is puffed and browned. (Filling will be soft, but will set while cooling.) Cool 4 hours or more. Makes 10 to 12 servings.

Note: If topping browns too quickly, cover loosely with aluminum foil during the last 15 minutes of baking to prevent overbrowning.

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4 Responses to German Sweet Chocolate Pie – Vintage Recipe

Elaine
Published 1 February, 2012 in 8:17 pm

Thank you!!!I made this as a young girl and could not find the recipe!!!!
Best pie ever :)

Sheila Ebert
Published 7 November, 2012 in 12:52 pm

This is the recipe I’ve been looking for a long time. It is delicious!

Hattie williams
Published 16 August, 2013 in 5:29 pm

I started making this recipe back in the early 1970’d but lost my recipe. Thank you for posting it

Toni
Published 14 October, 2013 in 1:58 pm

Delicious Pie! We’ve used this exact recipe for nearly 40 years. It is quite rich, so we use two 8-inch unbaked pie crusts instead of the one 10-inch.

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