In a previous post, I told you the Baker’s Company dropped the “apostrophe s“ from its German Chocolate bar. I was wrong.
Cruising through the long-neglected baking aisle at the grocery store this past weekend (in anticipation of cooler weather, lol…), I spied the familiar brown and green package. To my chagrin (spelled out before my very eyes), it said: Baker’s German’s Sweet Chocolate. Oops.
I immediately rushed home with bar in hand to amend the error of my ways. But first, I checked Wikipedia to make sure I’d read things correctly. I hadn’t.
(Small consolation: I was only half-wrong. Which is better than being all wrong. But I was still wrong.)
Wikipedia did indeed state that the “apostrophe s” was a thing of the past, but it pertained to the cake recipe, not the product. (Apparently, German Chocolate Cake was easier to say than Baker’s German’s Sweet Chocolate Cake.)
I’m sorry for misquoting you. Please consider this my retraction.
As for the Baker’s Company (with profuse apologies for misrepresenting your fine product), I present a peace offering (in familiar brown and green):
Baker’s German’s Sweet Chocolate Pie…
With Creme de Cacao added for good measure. (One cannot apologize profusely enough.)
Baker’s German’s Sweet Chocolate Pie
4 Tbsp. butter
4 oz. Baker’s German’s Sweet Chocolate
1 (12 oz.) can evaporated milk
1-1/2 c. sugar
1/4 c. flour
1/8 tsp. salt
2 eggs, beaten
1 tsp. Creme de Cacao (or vanilla)
1-1/3 c. shredded coconut
1/2 c. chopped pecans
1 unbaked 10″ deep dish pie shell
1 pt. heavy cream, whipped with 2 Tbsp. sugar and 2 tsp. Creme de Cacao (or vanilla)
Whole pecans for garnish
Preheat oven to 375°.
In a heavy saucepan over low heat, melt butter and Baker’s German’s Chocolate, stirring until blended. Remove from heat. Gradually whisk in evaporated milk; set aside.
In a large bowl, whisk together sugar, flour and salt; set aside. In a separate bowl, beat eggs and Creme de Cacao (or vanilla) and add to dry ingredients; mix until well-combined. Gradually whisk in the chocolate mixture until blended.
Combine coconut and pecans; sprinkle them over the bottom of the pie shell and slowly pour in the filling.
NOTE: Be forewarned, this makes a LOT of filling. I used a shallow pie plate and ended up with more filling than pie. (If this happens, simply pour the remaining filling into a buttered bowl and bake it alongside the pie; in the event it bakes faster than the pie, consider it a taste test.)
Back to the recipe…
Carefully transfer the pie into the oven — it’s very sloshy! Bake 45 to 50 minutes, until filling is set and top is golden. Cool 1 hour on a wire rack before cutting. Garnish with Creme de Cacao Whipped Cream and whole pecans.
Refrigerate unused portion; bring to room temperature before serving, if desired (although it’s great cold, too.)
Adapted from a recipe I wrote out 30 years ago — most likely from a Baker’s German’s Sweet Chocolate Bar box! (Thank you.)
Enjoying the sweet sound of “I’m sorry…”