(15 ounce) packages refrigerated pie crusts, 3 sheets
1
egg yolk, beaten
NUTRITION INFO
Serving Size: 1 (1711) g
Servings Per Recipe:
1
AMT. PER SERVING% DAILY VALUE
Calories: 3861.3
Calories from Fat 2151 g56 %
Total Fat 239 g367 %
Saturated Fat 85.7 g428 %
Cholesterol 503.2 mg
167 %
Sodium 2601 mg
108 %
Total Carbohydrate
420.2 g
140 %
Dietary Fiber 15.8 g63 %
Sugars 197 g788 %
Protein 36 g
71 %
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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.