Hand Held German Chocolate Pecan Pies Recipes

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 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 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.