Description

These Deep Fried Pecan Pies offer a delectable twist on the classic pecan pie by encasing the rich, sweet filling in flaky pie crust and frying it to a golden crisp. Perfect as an indulgent snack or dessert, these mini pies combine the warm flavors of brown sugar, corn syrup, and vanilla with crunchy pecans and a crispy fried exterior, finished with a dusting of powdered sugar for a sweet touch.

Ingredients

Scale

Pecan Pie Filling

1 cup pecans, chopped
1 cup corn syrup
3/4 cup brown sugar
1/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Dough and Frying

1 package refrigerated pie crusts (2 crusts)
Oil for frying (vegetable or canola oil recommended)
Powdered sugar for dusting

Instructions

Prepare Filling: In a mixing bowl, combine chopped pecans, corn syrup, brown sugar, granulated sugar, eggs, vanilla extract, and salt. Mix thoroughly until the mixture is well blended and set aside to let the flavors meld.
Cut Pie Crust Rounds: Roll out the refrigerated pie crusts on a lightly floured surface. Using a 4-inch cookie cutter, cut out about 16 rounds from the dough, ensuring the rounds are uniform in size for even frying.
Fill the Dough Rounds: Place approximately 1 tablespoon of the pecan filling onto the center of half of the dough rounds, spreading slightly but leaving room at the edges for sealing.
Seal the Pies: Moisten the edges of the filled rounds with a little water to help seal. Cover each with an unfilled dough round and press the edges together firmly. Crimp the edges with a fork to ensure they are sealed and to add a decorative pattern.
Heat Oil: Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Use a thermometer to maintain the oil at the correct temperature for frying.
Fry the Pies: Carefully place a few pies at a time into the hot oil using a slotted spoon, being careful not to overcrowd. Fry each side for 2–3 minutes or until golden brown and crispy. Use the slotted spoon to remove and drain the pies on a wire rack or paper towels.
Finish and Serve: Once slightly cooled, dust the fried pecan pies with powdered sugar for a sweet finish. Serve warm or at room temperature for the best flavor and texture.

Notes

Use a thermometer to maintain consistent oil temperature; too hot oil will burn the pies, too cool will make them greasy.
Refrigerate assembled but unfried pies if you wish to prepare them ahead of time; fry just before serving.
For a nut-free version, substitute pecans with chopped walnuts or omit nuts entirely.
These fried pies are best enjoyed the same day for optimal crispiness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Snack
Method: Deep Frying
Cuisine: American Southern

Nutrition

Serving Size: 1 mini pie (approx. 70g)
Calories: 280 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 3.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 70 mg

Keywords: Deep fried pecan pie, fried pies, mini pecan pies, Southern dessert, fried dessert recipes