Description
These Deep Fried Pecan Pies are crispy, golden hand pies filled with a rich, sweet pecan filling. A delicious Southern-style treat, they combine the indulgence of traditional pecan pie with the fun, crispy texture of deep frying. Perfect for dessert or a special snack, these hand pies are dusted with powdered sugar for an extra touch of sweetness.
Ingredients
Scale
Pecan Pie 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
Pie Crust and Frying
- 2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Prepare Filling: In a saucepan over medium heat, combine light brown sugar, light corn syrup, eggs, butter, and salt. Cook while stirring continuously until the mixture thickens, about 5 to 7 minutes.
- Add Pecans and Vanilla: Remove the saucepan from heat. Stir in the chopped pecans and vanilla extract. Set the filling aside to cool completely before assembling the pies.
- Cut Pie Crust Circles: Roll out the refrigerated pie crusts and use a round cutter or a glass to cut circles approximately 4 to 5 inches in diameter.
- Fill and Seal Pies: Spoon 1 to 2 tablespoons of the cooled pecan filling onto the center of each pie crust circle. Fold the dough over to form a half-moon shape and press the edges firmly with a fork to seal the pies completely.
- Heat Oil and Fry: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the hand pies in batches, cooking for about 2 to 3 minutes on each side until they are golden brown and crispy.
- Drain and Serve: Remove the fried pies using a slotted spoon and drain them on paper towels to remove excess oil. While still warm, dust the pies generously with powdered sugar before serving.
Notes
- Make sure the pecan filling is completely cool before filling the crusts to prevent the dough from becoming soggy.
- Maintain the oil temperature at 350°F to ensure even frying and crispiness without absorbing too much oil.
- Use a deep-frying thermometer for accurate oil temperature control.
- These hand pies are best served warm but can be stored in an airtight container and reheated in an oven to maintain crispness.
