Hand Held German Chocolate Pecan Pies |
|
 |
Prep Time: 45 Minutes Cook Time: 28 Minutes |
Ready In: 73 Minutes Servings: 48 |
|
From Taste of the South Magazine Ingredients:
1 cup sugar |
3/4 cup light corn syrup |
6 tablespoons butter, melted |
3 eggs |
1 1/2 cups chopped pecans |
1 (4 ounce) bar german sweet chocolate |
1 cup flaked coconut |
1 teaspoon vanilla extract |
1.5 (15 ounce) packages refrigerated pie crusts, 3 sheets |
1 egg yolk, beaten |
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.
|
|