If you love the irresistible charm of classic pecan pie but want to take it to an exciting new level, you absolutely must try this Deep Fried Pecan Pies Recipe. Imagine all that gooey, nutty filling wrapped in flaky crust, then fried until gloriously crispy on the outside—a perfect marriage of texture and flavor that will have your taste buds dancing with joy. This recipe is pure comfort food magic, guaranteed to impress family and friends alike. Whether it’s a holiday feast or just a fun weekend treat, these deep fried delights strike the perfect balance of indulgence and nostalgic goodness.
Ingredients You’ll Need
Gathering the right ingredients for this Deep Fried Pecan Pies Recipe is surprisingly simple yet essential to nail that classic taste and texture. Each component plays a vital role, from the buttery pie crust adding flaky layers to the rich, syrupy pecan filling that makes every bite unforgettable.
- 1 cup firmly packed light brown sugar: Adds a deep caramel sweetness that’s key to the filling’s rich flavor.
- 1/2 cup light corn syrup: Provides that signature sticky, glossy texture essential for perfect pecan pie filling.
- 2 large eggs: Help bind all the ingredients together for a smooth, custard-like consistency.
- 5 tablespoons butter: Imparts a luscious richness enhancing both flavor and mouthfeel.
- 1/4 teaspoon salt: Balances sweetness and deepens overall flavor complexity.
- 2 cups chopped pecans: The star ingredient offering crunch and that irresistibly nutty aroma.
- 1 teaspoon vanilla extract: Lends a warm, inviting undertone to the filling.
- 2 (14.1-ounce) packages Pillsbury refrigerated pie crusts: Convenient and flaky, these form the perfect crispy outer shell.
- Vegetable oil for frying: Prefers a neutral oil with a high smoke point to crisp the pies evenly.
- Powdered sugar: For a delicate dusting that adds a hint of sweetness and visual appeal.
How to Make Deep Fried Pecan Pies Recipe
Step 1: Prepare the Pecan Filling
Start by combining the brown sugar, light corn syrup, eggs, butter, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce to a gentle simmer. Stir in the chopped pecans and allow the filling to cook for about six minutes until thickened and glossy. Be sure to stir frequently to avoid burning. Remove from heat and stir in the vanilla extract to finish the filling with a sweet aromatic touch.
Step 2: Prepare the Pie Crust Circles
Allow the refrigerated pie crusts to come to room temperature so they’re easy to work with. On a lightly floured surface, unroll one crust and use a 4-inch circle cutter to cut out round discs. If you run out of room or dough, simply re-roll it gently and continue cutting circles until you have about 24 total. This step is fun and helps ensure each deep fried pie has the perfect shape for frying.
Step 3: Assemble the Pies
Place a heaping tablespoon of the warm pecan filling in the center of each dough circle. Lightly moisten the edges of the dough with water—this works like glue! Fold the circle over to form a half-moon shape and press the edges together firmly using a fork to crimp and seal the pies. This ensures no filling escapes during frying and gives the pies that classic homemade look.
Step 4: Deep Fry the Pies
In a large Dutch oven or heavy pot, heat about one inch of vegetable oil to 350°F. Carefully fry the pies in batches, giving each side 1 to 2 minutes or until they’re a beautiful golden brown. Once fried, place the pies on paper towels to drain excess oil, then gently dust them with powdered sugar for a final sweet touch. Serve these warm for the ultimate comforting experience.
How to Serve Deep Fried Pecan Pies Recipe
Garnishes
To add an extra touch of elegance and flavor, sprinkle some powdered sugar over the pies just before serving. You can also drizzle with warm caramel sauce, or add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent contrast that elevates each bite.
Side Dishes
These deep fried pecan pies pair beautifully with lighter sides. Consider serving fresh fruit like sliced apples or orange segments to cut through the richness, or a simple cup of hot coffee or tea to complement the sweet, nutty flavors without overpowering them.
Creative Ways to Present
Try serving these pies on a rustic wooden board with small bowls of toppings such as chocolate chips, chopped nuts, or cinnamon sugar for guests to customize their treats. Alternatively, stack a few pies on a tiered dessert stand at your next gathering for an eye-catching centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover deep fried pecan pies in an airtight container at room temperature for up to two days. This keeps the crust pleasantly crisp while maintaining the luscious filling. If you prefer refrigerating, bring pies back to room temp before serving to enjoy the best texture.
Freezing
You can freeze unfried assembled pies by placing them on a baking sheet until firm and then transferring into a freezer-safe container or bag. When ready, fry directly from frozen, adding a minute or two to the frying time. This is perfect for preparing ahead for holidays or special occasions.
Reheating
To reheat deep fried pecan pies without losing crispness, use a toaster oven or conventional oven at 350°F for about 5-7 minutes. Avoid microwaving, as this can make the crust soggy and detract from the delightful texture that makes this Deep Fried Pecan Pies Recipe so memorable.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust works wonderfully and can add a personal touch, just make sure it’s chilled and rolled fairly thin so it crisps up nicely when fried.
Is there a substitute for corn syrup in the filling?
You can use honey or maple syrup as alternatives, but they may slightly alter the traditional flavor and texture. Light corn syrup helps achieve that classic glossy, sticky pecan pie filling consistency.
What oil is best for frying these pies?
Vegetable oil, canola oil, or peanut oil are ideal since they have high smoke points and neutral flavor, allowing the deep fried pecan pies to cook evenly and taste perfect.
How long can I keep the fried pies before they lose quality?
They’re best enjoyed fresh and warm, but if needed, you can store them at room temperature for up to two days before they start to lose their crispiness and flavor.
Can I make these pies vegan or dairy-free?
Try substituting the eggs with flax eggs and using a dairy-free butter alternative. Just note the texture and flavor could vary slightly from the classic Deep Fried Pecan Pies Recipe.
Final Thoughts
This Deep Fried Pecan Pies Recipe is truly a delicious twist on a timeless favorite. The combination of crunchy crust, sweet gooey filling, and nutty pecans creates an unforgettable treat that’s perfect for any occasion. Don’t hesitate—gather your ingredients and dive into making these heavenly bites. Trust me, once you’ve tried them, they’ll become your new go-to dessert!
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Deep Fried Pecan Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
Delight in these crispy, golden Deep Fried Pecan Pies with a rich, buttery pecan filling enveloped in flaky pie crust, perfect for a festive dessert or special treat. The pies are quickly fried to a crisp and dusted with powdered sugar for the perfect sweet finish.
Ingredients
Filling
- 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
Crust
- 2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
For Frying and Garnish
- Vegetable oil for frying (about 1 inch deep)
- Powdered sugar, for dusting
Instructions
- Prepare the Pecan Filling: In a medium saucepan, combine the brown sugar, light corn syrup, eggs, butter, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to low simmer. Stir in the chopped pecans and simmer for approximately 6 minutes, allowing the filling to thicken slightly. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
- Prepare the Pie Crust Circles: Bring the refrigerated pie crusts to room temperature to make them easier to handle. Lightly flour your work surface and unroll one pie crust. Use a 4-inch round cookie cutter to cut out circles. Re-roll any scraps of dough and continue cutting circles until all dough is used, aiming for about 24 total circles.
- Assemble the Pies: Spoon a heaping tablespoon of the pecan filling into the center of each dough circle. Lightly moisten the edges of the dough with water to help seal. Fold each circle over the filling to create a half-moon shape and crimp the edges firmly with a fork to seal completely. Repeat until all pies are assembled.
- Heat the Oil for Frying: In a large Dutch oven or deep frying pan, heat about 1 inch of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the Pies: Carefully place the pies in the hot oil in batches to avoid overcrowding. Fry each pie for 1 to 2 minutes on each side until they are golden brown and crispy. Use a slotted spoon or tongs to turn them gently to ensure even cooking.
- Drain and Serve: Remove the fried pies from the oil and drain on paper towels to remove excess oil. Once drained, lightly dust the pies with powdered sugar. Serve them warm for the best flavor and texture.
Notes
- Maintain oil temperature at 350°F for crispy, non-greasy pies.
- Use a thermometer to avoid under- or over-heating the oil.
- Ensure pie edges are well sealed to prevent filling leakage during frying.
- Serve immediately for best taste; reheat gently if needed.
- Leftovers can be stored in an airtight container and reheated in an oven to regain crispness.
