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Deep Fried Pecan Pies

Deep Fried Pecan PiesEach 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…

Boiling the pecan pie fillingIn 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.

Cutting pie crust into circlesBring 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.

Pie crust circles with filling in the middlePlace a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle.

Using water on the edges to seal the pie crustLightly moisten the edges of the crust with water, then fold the crust over.

Crimping the edges of the pies with a forkCrimp the edges together with a dinner fork. Repeat the process until all of the pie crusts have been used.

Prepared pies on a cutting board Pies frying in oil

In a large dutch oven, heat about 1 inch oil in the bottom to 350 degrees 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.
 
Deep Fried Pecan Pies 2
 
Be sure to check out all of the other AMAZING Betty Blogger recipes for this year’s Red Hot Holiday Trends!

 

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5 from 1 vote

Deep Fried Pecan Pies

Prep Time30 mins
Cook Time15 mins
Total Time45 mins

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 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.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

Deep Fried Pecan Pies - image for Pinterest

Reader Interactions

Comments

    • 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!

      Reply

  8. 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?

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

  14. 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!

    Reply

  17. 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!

    Reply

    • 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!

      Reply

  21. 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.

    Reply

  22. 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.

    Reply

  24. 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!

    Reply

  25. 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!

    Reply

  26. 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!

    Reply

  30. 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?

    Reply

  32. 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.

    Reply

  34. Best ever at Goat Rodeo restaurant in Houston. Came back to California and Googled the recipe. Making them for Thanksgiving.

    Reply

  37. 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!

    Reply

  38. 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!

    Reply

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