Hand Held German Chocolate Pecan Pies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk the corn syrup, eggs, sugar, butter, and vanilla together in a mixing bowl until light-colored and well blended. Stir in the pecans and coconut. Sprinkle the chocolate chips over the bottom of the prepared pie crust. Pour the corn syrup mixture over the chocolate chips.
• Bake in preheated oven until top is set, 55 to 60 minutes. Cool completely on a rack before serving, about 2 hours.

Steps:

• In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix together the sugar, cocoa, and salt.
• Beat in the evaporated milk, eggs, melted butter and vanilla until well incorporated.
• Stir in the coconut and pecans.
• Pour into the unbaked pie shells and bake for 1 hour, up to 1 hour and 15 minutes.
• Remove from oven and cool on wire racks for 1 hour.
• Place pies in the fridge and chill well.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).

Steps:

• In a food processor, pulse the flour with 1/2 teaspoon salt.
• Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
• Drizzle in the ice water and pulse just until the dough comes together.
• Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
• Cut the excess dough to leave a 1/2-inch overhang.
• Using your fingers, roll the dough edge under and crimp.
• Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400º.
• Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
• Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
• Meanwhile, in a medium bowl, whisk the eggs.
• In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
• Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
• Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
• Let the pie cool completely before slicing.