Get ready to indulge in a Southern delicacy that takes the classic pecan pie to a whole new level! These Deep Fried Pecan Pies are not just a treat; they’re a crispy, gooey explosion of flavor that will leave your taste buds dancing with joy. Imagine biting into a warm, flaky crust filled with a rich, sweet pecan filling, all enveloped in a golden-brown exterior. Perfect for gatherings or a special dessert, this recipe is sure to impress your family and friends. Are you ready to fry up some happiness? Let’s dive into this mouthwatering recipe!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup pecans, chopped
- 3/4 cup corn syrup
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Oil for frying
Instructions
- Prepare the pecan pie filling by whisking together corn syrup, brown sugar, eggs, and vanilla extract in a medium mixing bowl until smooth and well combined.
- Fold in the chopped pecans into the filling mixture, ensuring they are evenly distributed throughout.
- Roll out the pie crust on a lightly floured surface to approximately 1/8 inch thickness.
- Using a round cookie cutter or small plate, cut the pie crust into 4-inch diameter circles.
- Place approximately 2 tablespoons of pecan filling in the center of each pie crust circle, leaving a small border around the edges.
- Carefully fold the pie crust over to create a half-moon shape, pressing the edges together with a fork to seal completely.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C), ensuring the oil is deep enough for full submersion.
- Carefully lower the sealed hand pies into the hot oil, frying 2-3 at a time to avoid overcrowding.
- Fry each pie for 2-3 minutes per side, or until they turn golden brown and crispy.
- Remove fried pies with a slotted spoon and drain on paper towels to remove excess oil.
- Optional: Dust with powdered sugar or drizzle with additional corn syrup while still warm.
- Allow pies to cool for 5-10 minutes before serving to prevent burning.
Tips
- Chill the Dough: For an even flakier crust, consider chilling the pie crust for about 15 minutes before rolling it out. This helps maintain its structure during frying.
- Don’t Overfill: Be careful not to overfill your pies with the pecan mixture. About 2 tablespoons per pie is perfect to ensure they seal properly and fry evenly.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it’s too hot, the crust will burn before the filling cooks; too cool, and the pies will absorb excess oil.
- Test the Oil: Before frying all your pies, do a test fry with one pie. This will help you gauge the cooking time and ensure the oil is at the right temperature.
- Drain Well: After frying, let the pies drain on paper towels to remove excess oil. This will keep them crispy and not greasy.
- Serve Warm: These pies are best enjoyed warm. Consider serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 85mg
