Hand Held German Chocolate Pecan Pies

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Total Time
1hr 13mins
Prep 45 mins
Cook 28 mins

From Taste of the South Magazine

Ingredients Nutrition

Directions

  1. In a medium saucepan, combine sugar, corn syrup, melted butter, eggs and pecans.
  2. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring frequently.
  3. Remove from heat.
  4. Add chocolate, coconut, and vanilla, stirring until chocolate melts.
  5. On a lightly floured surface, unroll 1 piecrust. Cut into rounds, using a 4 1/2-inch cutter and rerolling dough as needed. Repeat procedure with remaining piecrusts.
  6. Preheat oven to 400*. Lightly grease two baking sheets; set aside.
  7. Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk.
  8. Place 1 heaping tablespoon chocolate mixture in center of piecrust round.
  9. Fold dough over filling, crimping edges with a fork to seal.
  10. Repeat with remaining piecrust rounds and chocolate mixture.
  11. Place pies on prepared baking sheets.
  12. Bake for 15 to 18 minutes or until lightly browned.