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
Scale
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.
