Chocolate Pecan Pie Tartlets

See related blog post for step-by-step photo instructions.

Melt butter in a heavy saucepan. Add corn syrup, sugar, and cocoa; cook over low heat, stirring constantly until sugar has dissolved. Remove from heat and cool slightly. Add eggs, vanilla, and salt and mix well. Stir in pecans and coconut.

To make a 9-inch pie: Put the crust in your pie tin and then pour the mixture into unbaked pie shell and bake at 325 degrees (F) for 55 minutes.

To make tartlets: Cut unbaked pie crusts into large squares. Place 1-2 tablespoons of pie filling in the center of the squares and fold them into triangles, pressing the edges together. Use a fork to crimp the edges. Bake at 325F for 20-30 minutes or until golden brown.

To make mini-pies: Cut unbaked pie crusts into large squares. Press squares into muffin tin and fill with pie filling. Bake at 325F for 30 minutes or until golden brown.