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Deep Fried Pecan Pies

Hand held pecan pies! Yum.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

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-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla.
  • Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles.
  • Place a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all of the pie crusts have been used.
  • In a large dutch oven, heat about 1 inch oil in the bottom to 350° F. Fry the pies in batches for about 1 to 2 minutes on each side - or until golden brown. Drain on paper towels then lightly dust with powdered sugar. Serve warm.