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Deep Fried Pecan Pies

Delightful southern treats with a crispy exterior filled with a gooey, nutty pecan center that will make your taste buds dance.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup corn syrup Light or dark corn syrup may be used.
  • 1 cup brown sugar Packed brown sugar is recommended.
  • 3 large eggs Large eggs are standard size.
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 cup pecan halves Chopped pecans can also be used.
For the crust
  • 1 package pre-made pie crusts Usually comes with two crusts; use one for this recipe.
For frying
  • as needed oil Oil for frying Vegetable oil or canola oil works well.
Optional toppings
  • as desired powdered sugar powdered sugar for dusting Can also drizzle with chocolate syrup or serve with ice cream.

Method
 

Preparation
  1. Roll out the pre-made pie crusts on a clean surface.
  2. In a medium bowl, whisk together corn syrup, brown sugar, eggs, vanilla extract, and cinnamon until well combined.
  3. Gently stir in the pecan halves until evenly coated with the syrup mixture.
  4. Use a round cutter (about 4 inches in diameter) to cut circles from the pie crust, aiming for a total of 12 pieces.
Filling and sealing
  1. Place a spoonful of the pecan mixture into the center of half the rounds.
  2. Cover with another round and press the edges firmly to seal, using a fork for added security.
  3. In a deep frying pan, heat the oil over medium heat until hot.
Frying
  1. Carefully place a few pies in the hot oil, frying for about 2-3 minutes on each side or until golden brown.
  2. Remove the pies with a slotted spoon and place them on paper towels to drain excess oil.
Serving
  1. Allow the pies to cool for a few minutes, then dust with powdered sugar if desired before serving.

Notes

Adjust the sugar in the filling to your preferred sweetness. Avoid overfilling to prevent bursting during frying. Ensure the oil is hot enough for frying quickly without absorbing too much oil.