However you say it a pecan pie is still a pecan pie and a southern tradition that everyone loves. This take on a pecan pie is one that one of my peeps found and sent me – I knew I would have to try making these…Deep Fried Pecan Pies!
These did not disappoint. Ask those who taste tested them. The best of both worlds. Pecan Pie…fried…and, well, portable! One said they liked it even better than the traditional pie. So go fry some pies and see how you like them.
Don’t they look yummylicious?
Deep Fried Pecan Pies
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
2 large eggs
5 Tbsp butter
1/4 tsp salt
2 cups chopped pecans
1 tsp vanilla extract
2 (14.1 oz.) packages Pillsbury refrigerated pie crusts (there should be two pie crusts to each package)
Vegetable oil for frying
powdered sugar for sprinkling on pies after frying
1. Set crusts out on counter to bring to room temperature.
2. In a medium sized heavy bottomed saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a light boil over medium heat, reduce heat to a simmer and stir in pecans. Simmer for about 8 minutes, stirring constantly to prevent scorching. Remove from heat and stir in vanilla.
3. Unroll one crust at a time on a lightly floured surface and cut circles using a 4 inch circle cutter (I found a top that was 4 inches wide and used it). Don’t forget to dip the cutter in flour! I got 5 circles out of each of the 4 rolls – Then re-roll all the scraps and roll out with your rolling pin to same thickness as the others and cut 4 more. You may be able to roll and get one or two more. I say this as I had enough filling to make at least 26 pies.
4. Place a tablespoon (I used a level tablespoon amount and not a heaping tablespoon so as not to overfill) of the pecan mixture in the center of a pie circle. Lightly moisten the circle edges and fold over to a half moon shape. Press down and use a fork to crimp the edges to completely seal the edges down and the filling in. Do all the circles.
Heat the oil(about an inch) in a dutch oven to no more than 325-350 degrees (watch the temp of the oil so it doesn’t go over 350 degrees or it will cook the pie too quickly and the dough on the inside will be, well, doughy!) If the oil starts to rise higher, just cut the fire down and wait a minute or two before putting in the next batch in. Make sure you don’t overcrowd -I fried three at a time – If you use a skillet you may be able to fry four – fry for 1 to 2 minutes on each side till golden brown. Drain on paper towels. When all have been fried, dust with powdered sugar.
Try this new take on pecan pie. I think it will be a crowd pleaser!