Hand Held German Chocolate Pecan Pies

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READY IN: 1hr 13mins
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, combine sugar, corn syrup, melted butter, eggs and pecans.
  • Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring frequently.
  • Remove from heat.
  • Add chocolate, coconut, and vanilla, stirring until chocolate melts.
  • 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.
  • Preheat oven to 400*. Lightly grease two baking sheets; set aside.
  • Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk.
  • Place 1 heaping tablespoon chocolate mixture in center of piecrust round.
  • Fold dough over filling, crimping edges with a fork to seal.
  • Repeat with remaining piecrust rounds and chocolate mixture.
  • Place pies on prepared baking sheets.
  • Bake for 15 to 18 minutes or until lightly browned.
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