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 out rounds, using a 4-1/2-inch cutter and rerolling dough as needed. Repeat procedure with remaining piecrusts. Preheat oven to 400º. 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.
Originally Submitted
1/9/2011
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