Hand Held German Chocolate Pecan Pies - cooking recipe

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

Preparation

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.