Each holiday season, the amazing folks at the Betty Crocker Kitchen select a list of culinary trends they feel will be hot in the coming year. Betty Crocker’s Red Hot Holiday Trends is a fun way to see what kinds of things are popular across the nation. This year, they asked the Betty Bloggers to get in on the game by assigning each of us one of the 10 hot trends to use in developing a recipe.
I was thrilled to find out that I had been assigned the “All American Pastries” trend because us Southerners know some pastries. And when it comes to classic Southern pastries – pies top the list. There’s not another Southern pie quite like the pecan pie. But I knew I couldn’t just produce a plain old pecan pie – I had to kick it up a notch. So I turned them into hand-pies and deep fried them. Now, this is true decadence…
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.
Crimp the edges together with a dinner fork. Repeat the process until all of the pie crusts have been used.
Recipe Card
Deep Fried Pecan Pies
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 brown 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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Stacey, I’m looking forward to trying this recipe as written, they look delicious. We love pecan pie and you can’t go wrong with southern pecans. One suggestion for those who might not want to fry them. The GOYA enchilada disc (frozen food section) makes an excellent crust. It is a puff pastry, but fewer layers than traditional puff pastry. The layers are just enough to make it crispy and light. In my opinion, a better choice than traditional pie crust if you plan to bake not fry. Of course, love the traditional fried pie. It is a southern classic.
Oops forgot to say, get the “bake” version. They have one for baking and another for frying.
This is such a smart suggestion, Janice! Thank you so much! I’ve not even seen these in the stores, but you can bet I’ll be looking!
Do they need to be refrigerated
I’ve never had any left over, but I thin they’re ok at room temp for a day or so.
Made these mini hand pies. They were delicious. I made my dough from scratch. Did the pecan today will make apple and pumpkin. Do not be decieved though ,. just because they are mini you can’t eat more than one like the other woman said. They can be addicting. Very good…..
Love it! So glad you enjoyed them!
I think I may be addicted to these pies! I just love them. They’re so much better than my baked mini or regular pecan pies..the filling stays juicy and delicious. The only difference is I make my own pastry dough..
They are wonderful and oh so decadent! Is your pastry dough recipe an easy one?
Can I use homemade fried pie dough instead of buying a pie dough
Of course!
I would put on lighty buttered cookie sheet and brush with egg wash and sprinkle sugar on top( I love using organic sugar crystals) bake until golden brown. I am definitely trying this. Think I will try it tomorrow.
Great! Let us know how it turns out!
So the filling was basically a very chewy chunk of caramel with pecans. Which made it extremely difficult to scoop into the pastry. And don’t scoop it in there hot or you will melt your dough before you get it sealed and fried. I personally didn’t like that consistency. I was hoping for that buttery, custardy pecan pie filling you get in a slice of pie. The flavor was fine but it was like biting into a piece of caramel wrapped in pastry instead, bummer. Pecans are not cheap so before you begin, just know this is very different.
Oh no! Sorry to hear you had trouble. It sounds like maybe the filling was cooked a little too long.
Mine turned into a big hunk of caramel, too. I think we cooked it too long. I want it thick, but not solid.
My husband might marry me again if I make these for him! Thank You !
Ha! Good luck!
I made these pies last fall and sold them at the Farmers Market and they were hit. About to make me first ones this year and I know they will be a hit again. Thank you so much for sharing your recipe.
Awesome! So glad they turned out great for you!!
One fix on your recipe, right here you say “Boiling the pecan pie filling In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt.” You don’t specify Brown sugar.
Anyway, love the recipe and thanks.
I’ll add that so it’s more clear. Thanks!
These deep fried pies are the best. I made 12 of them couple of nights ago, woke up to only 1 left. My husband ate every single one of them. I’ve had to make another batch of them so me and the kids could enjoy them as well. Thank you for sharing your recipe. I have forwarded on to everyone in my family and told them this is a must have to fix.
Thanks, Michelle! I’m so glad that y’all have enjoyed this recipe!
Can we use biscuits
I’ve not done them that way, but I think several folks mentioned in the comments that they had tried it.
Made these tonight and just WOW. I used molasses instead of dark karo, an old fashioned deep south ingredient, and baked them instead of frying (convection350 x 15 minutes). This recipe is a keeper!
Wonderful to hear! I’m so glad they turned out great for you!!
Stacey, I look at pecan recipes all the time, (of course, I am in the pecan business) and this one is really unique compared to anything I have ever seen before. Wonderful recipe. Well done. Props from Texas!
Thanks so much!!
Wonder if you could air fry these?????
I don’t have much air fryer experience, so I can say for sure. Probably, though.
I don’t boil my pecan pie ingredients. Is it necessary?
For this recipe it is. The quick cook time in the oil won’t be enough to cook the filling completely.
Best ever at Goat Rodeo restaurant in Houston. Came back to California and Googled the recipe. Making them for Thanksgiving.
🙂
Hello. Can these be mase, froze and then dry as we want to eat them? Thanks.
I apologize my typing is horrible. I was wondering if these could be pre made, frozen and then fried as we want to eat them? Thanks
Absolutely! Just allow them to come to room temp before frying.
Can the pecan hand pies be baked instead of fried? I’m not physically able to stand but about a minute or so at a time.Thank you.
Hi Barbara! In theory it should work, but I have to admit I’ve only fried them.
Are these good a week later
Not really. They’re best served warm, right out out of the oil.
I LOVE pecan pie and I have a fantastic recipe for it, but I have never had a fried pecan pie. Oh, yeah, I’m making these!!!
I’d like to take them to my club meeting for dessert, so I don’t eat all 24 of them!!! I know you said they’re best served warm–can they be reheated? Or does that make them soggy or otherwise ruin them?
I think they’re best right out of the oil, but they can be reheated.
Can eggs be omitted or substituted?
I’m not aware of a substitute for them in this recipe.
Can these be made ahead ? I want to try them and would love to save time.
They can be made and ahead and fried when ready to serve, yes. Enjoy!
Can you use crest rolls
I haven’t ever tried that. The trick would be in the frying part with those. If you give it a try, please let me know how it turns out!
Made these for my husband last night. They were so good. I had a little filling left over and I used it as a ice cream topping. Thanks for the recipe!
What a great idea! So glad y’all enjoyed them!
Thanks for the recipe! I literally just finished making these and they are FANTASTIC!!! Going to make deep fried apple ones and chocolate filled ones as well!
Wonderful! SO glad they turned out great for you!
Oh. Dear. Lord.
1. Thank you for taking me back to my great-grandmother’s fried pies from my childhood.
2. Why have I never seen anything like this in my 38 years on this planet?
I’m drooling and I think that I just gained 10 pounds. EXCELLENT recipe. Thanks!
Ha! I hope you’ll enjoy them!
I can’t wait to make these!
What is the best way to store and reheat them?
These are really best fresh, but can be stored in an airtight container and reheated in the oven.
Being a Southerner, born and raised, and a Pecan Pie lover….I am soooo going to make these! Bless your heart for sharing this with us.
I hope you’ll enjoy them!
These are the absolute BEST! I’ve had to double the recipe 2x already! Kids and grandkids can’t get enough. They like taking them to school-their friends are soooo jealous! Thank s for sharing.
So glad y’all are enjoying the recipe, Margaret!
Made these tonight and they are Devine! Bravo! I feel like FALL now 🙂
I’m tickled y’all enjoyed them!
I made these but used canned biscuits for the dough. Do you think you could make them up but freeze to fry later?
Perhaps, but I can’t say for sure.
These look amazing! Is there a link to this dough recipes? Some are too flaky and will just come apart. Thanks!
I used a pre-made refrigerated pie dough.
can they be served cold? I am baking for my boyfriend.
These are one of those things that are really best served warm.
Stacey, I have been selling baked goods to raise money for a dance camp my daughter will be attending this summer. So far in 2 months I have raised close to $800. I am always looking for ideas and receipes to make for these sales. Do you think these pies would do okay if I fry them then put them in a bag after they have cooled to sale the next morning? If you have any great ideas or bake sale recipes, I would appreciate those too! Thanks!
Hi Jennifer! Listen at you! That’s amazing! The thing about these is that they are really best when they are hot. I would recommend them for a bake sale. My Easiest Cookies Bars Ever, Pecan Chewies, and Sweet and Salty Toffee Cookies would work really well, though! Good luck!
Oh my heavens, I think I’m going to faint! Quick, revive me with one (or two) of these pies!!!
🙂
Any chance I could swap out the pecans with apple? These would be great little mini apple pies…
Hi Jessica! I wish I could give you a definitive answer. In theory, I think it would work, but I’m afraid that the apples wouldn’t have enough time to cook through. If you give it a try, please come back and let me know!!
You can take apples and cook them before you put them in the pies. try to keep them looking like apple slices add apple pie spice, sugar and butter. I think it would work.
It should!
cook the apples first….
I love this…..in Spanish, a turnover is empanada…and I could eat anything that is enclosed in a pie crust! Fried pies, empanadas fritas, are the best, and when the filling is pecan…OMG! Heaven! Thank you! Thank you! Love it!
You are so welcome!!
Thanks for all the great messages & recipes throughout the years!
Merry Christmas, Stacey, to you & yours!!!
Thanks, Sabrina! Merry Christmas to you, too!!
Looks yummy.
Looks great, however being diabetic I have to watch deep fried fook….could these be baked????
Absolutely! I would simply bake them in a 350° oven until they are golden brown.
I make pecan pie all the time for the holidays. My question is, I have some family member that are older and have a hard time with pecan half. So I blind them in the blinder to chip them up find for my pie. Do you think that would work for those little fry pies.
Yep, it think it would work just fine. 🙂 Enjoy!
WOW!! Fantastic recipe and great pictures. Can’t wait to make these with my Granddaughter…this will be so much fun. Thanks for a way to make memories! Merry Christmas!
Thanks, Mary!! Hope y’all have fun and enjoy them! Merry Christmas to you, too!!
Oh my-those look wickedly delicious .In order to make then just a tad less fattening-do you think that one could bake th eassembled pies on a baking sheet instead of the deep fry method?
Absolutely! You’ll just want to watch them closely and bake until they are golden brown.
I can’t even deal with how good these look! So yummy!
Thanks, Stephanie! That is so sweet!
I wonder how long they would take to bake in the oven? These look great.
I’m not exactly sure. You’ll just want to bake them until they are golden brown. Enjoy!
These look like yummy bundles of joy 🙂
Perfect description! Thanks, Corey!!
They look fabulous, I am going to make some soon with the left over pecans we have from Thanksgiving. Yumo!
Thanks, Lela! I hope you will enjoy them as much as we do.
These pies look awesome! I love a hand hand pie…and fried, even better!
Thanks, Cindy! They are true decadence. 🙂
I adore pecan pie, and these little fried pies look amazing! My grandmother made the best fried pies, but I’ve never been brave enough to make them myself. Some day!
Happy holidays, Stacey!
Thanks, Jennifer! They are an undertaking for sure, but so worth it. I know YOU won’t have any trouble with them at all. Happy Holidays, friend!
Hold on, I need to wipe the drool off my keyboard. These look crazy good!
Thanks, Steph!