Classic Baker's German's Sweet Chocolate Pie
Adapted from the original Baker's Baker's German's Sweet Chocolate packaging. Back of the Bag is not affiliated with Baker's.
"The legendary rich chocolate custard pie also known as 'Sweet Potato Pie's elegant cousin.'"
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The Story
Following the massive success of the German's Sweet Chocolate Cake in 1957, Baker's introduced this pie version on the back of the chocolate bar wrappers. It became a staple of the late 1960s, known for its unique texture that forms a delicate crust on top while remaining creamy inside. It is often cited as a simpler, single-crust alternative to the multi-layer cake.
Ingredients
- 1 package (4 oz.) Baker's German's Sweet Chocolate
- 1/4 cup butter or margarine
- 1 2/3 cups (13 oz. can) evaporated milk
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 unbaked 10-inch pie shell
Directions
- 1
Preheat oven to 375°F.
- 2
Melt chocolate and butter in a small saucepan over low heat, stirring until smooth.
- 3
Gradually blend in evaporated milk.
- 4
Mix sugar, cornstarch, and salt in a bowl; beat in eggs and vanilla.
- 5
Slowly add the chocolate mixture to the egg mixture, blending well.
- 6
Pour into the unbaked pie shell.
- 7
Bake for 45 to 50 minutes or until the puffed top is cracked and center is set.
- 8
Cool completely on a wire rack before serving.