Fried Pecan Pies

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


1 c dark corn syrup
1 c granulated sugar
1/4 tsp salt
1/3 c melted (real) butter
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

The Cook

Jackie Wooley Recipe
Lightly Salted
Bristow, OK (pop. 4,222)
Member Since Apr 2011
Jackie's notes for this recipe:
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,
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In large saucepan add all ingredents Except crust, oil and vinegar. Bring to a boil, cook until slightly thick. Cool Slightly
Cut pie crust into 4"-6" circles. Put 1 TBSP filling in center of crust. Fold over and crimp crust.
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)
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


1-5 of 8 comments

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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 NanatomyGrandsismyPassion - 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?

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