Description

These Deep Fried Pecan Pies offer a crispy, golden crust encasing a gooey, sweet pecan filling. Perfectly fried for a crunchy exterior paired with a rich, nutty center, they make a delightful treat for any occasion. Easy to prepare with refrigerated pie crusts and simple pantry ingredients, these pies bring the classic flavor of pecan pie in a fun, handheld form.

Ingredients

Scale

Pie Crust

1 package refrigerated pie crusts (or homemade if preferred)

Pecan Pie Filling

1 cup pecans, chopped
3/4 cup corn syrup
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

For Frying and Serving

Vegetable oil for frying
Powdered sugar for dusting (optional)

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Instructions

Prepare the filling: In a medium mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined. Stir in the chopped pecans. Set the filling mixture aside.
Prepare the pie crust: Roll out the refrigerated pie crusts on a lightly floured surface. Using a round cutter or a glass, cut out 4-5 inch circles from the dough. You should be able to get about 8 circles from the dough, depending on size.
Fill the pies: Spoon about 1-2 tablespoons of the pecan filling into the center of each dough circle. Be careful not to overfill them, as the filling can spill out when frying.
Seal the pies: Fold the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal the pies, ensuring the filling is secure inside.
Heat the oil: In a deep frying pan or Dutch oven, heat vegetable oil to 350°F (175°C). The oil should be enough to submerge the pies for frying.
Fry the pies: Carefully lower the pies into the hot oil one at a time, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.
Drain the pies: Use tongs or a slotted spoon to remove the pies from the oil. Place them on a paper towel-lined plate to drain excess oil.
Serve: Dust the fried pies with powdered sugar if desired. Serve warm and enjoy!

Notes

Ensure the oil temperature is steady at 350°F to achieve a crisp, non-greasy texture.
Do not overfill the dough circles to prevent filling leakage during frying.
Use a slotted spoon or tongs for safe removal from hot oil.
Powdered sugar is optional but adds a sweet finishing touch.
Pie crusts can be homemade or store-bought for convenience.
Let the pies cool slightly after frying to avoid burning your mouth with hot filling.