These Deep Fried Pecan Pies are crispy, golden hand-pies filled with a rich and indulgent pecan pie filling.
Ingredients
- 1 cup firmly packed light brown sugar
- 1/2 cup light corn syrup
- 2 large eggs
- 5 tablespoons butter
- 1/4 teaspoon salt
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
- Vegetable oil for frying
- Powdered sugar
Instructions
- In a medium saucepan, combine brown sugar, corn syrup, eggs, butter, and salt. Bring to a boil over medium heat, then lower the heat to a simmer. Stir in the pecans and simmer for about 6 minutes. Remove from heat and stir in the vanilla extract.
- Let the pie crusts come to room temperature. Unroll one crust on a lightly floured surface and use a 4-inch cutter to create circles. Re-roll the dough and repeat until all dough is used, yielding about 24 circles.
- Place a heaping tablespoon of the pecan mixture in the center of each pie crust circle. Lightly moisten the edges with water, then fold the crust over, crimping the edges with a fork. Repeat until all pies are assembled.
- Heat about 1 inch of oil in a large Dutch oven to 350°F. Fry the pies in batches for 1 to 2 minutes per side, or until golden brown. Drain on paper towels and dust with powdered sugar. Serve warm.
Notes: Nutritional information does not include any oil absorbed during frying.
