Fried Pecan Pies

Jackie Wooley Recipe

By Jackie Wooley Skettie

If you like fried pies, you'll like these. They are worth the effort it takes. My preacher's wife requests them for every function we have. Its like a bite sized pecan pie Yum,


Recipe Rating:
 2 Ratings
Serves:
6-10
Prep Time:
Cook Time:

Ingredients

1 c
dark corn syrup
1 c
granulated sugar
1/4 tsp
salt
1/3 c
melted (real) butter
Find more recipes at goboldwithbutter.com
1 tsp
vanilla
3
large eggs
1 1/2 c
coarsely chopped pecans
2 box
ready to use pie crusts
oil for frying
2 Tbsp
vinegar


Directions Step-By-Step

1
In large saucepan add all ingredents Except crust, oil and vinegar. Bring to a boil, cook until slightly thick. Cool Slightly
2
Cut pie crust into 4"-6" circles. Put 1 TBSP filling in center of crust. Fold over and crimp crust.
3
Heat oil with vinegar(vinegar keeps the pie from absorbing to much oil, you will not taste it I promise. Fry on one side til golden brown, flip and fry til golden. Drain on paper toweling(or brown paper bag)
4
sprinkle with powdered sugar, or dip in galze.
Glaze is 1 cup powder sugar dash vanilla and enough water to make a thin glaze

About this Recipe

Course/Dish: Pies, Other Snacks
Hashtags: #butter, #pecans
  • Comments

  • 1-5 of 8
  • user
    Shirley Makekau tutuwoman - Sep 27, 2011
    Wow, this is the first time I ever thought about "fried pecan pies"My question is "is the pecan filling solid enough so that it doesn't run and cause problems when folding over the crust?" It does sound delicious!! And it must work or else you wouldn't be making them for your functions. Well come around Thanksgiving my family will be getting a new treat!!
  • user
    Jackie Wooley Skettie - Sep 27, 2011
    Yes Shirley the filling is solid enough, basically its your average pecan pie just cooked on top of the stove. You cook the filling before putting it on the crust. I use Pillsbury crusts (the off brand falls to pieces when fried.) Hope your family enjoys them
  • user
    Cin Straw's Kitchen NanatomyGrands - Oct 5, 2011
    Jackie, have you ever made this using the Puff Pastry instead of pie crust???

    Shirley, I have never made them with pecan pie filling before either.
  • user
    Gail Welch sugarshack - Nov 20, 2011
    These sound delicious! Thanks for the tip about the vinegar.
  • user
    Barb Claesson bobbij - Nov 23, 2011
    How hot should the oil be?