I love pecan pie and this is a great way to be able to take it with me to work, picnics, etc. with out having to take the whole pie. Did I mention that it is wonderful in a bowl with a little vanilla ice cream on top. Yummmmmm
1In 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.
2Bring 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.
3Place 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 and then fold the crust over, crimping the edges with a dinner fork.
Repeat the process until all of the pie crusts have been used.
4In 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.