Deep Fried Pecan Pies

Vicki Wacasey


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
Enjoy! :)


☆☆☆☆☆ 0 votes

30 Min
15 Min
Deep Fry


  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    corn syrup, light
  • 2
    large eggs (lightly beaten)
  • 5 Tbsp
    butter (salted or unsalted)
  • 1/4 tsp
  • 2 c
    chopped pecans
  • 1 tsp
    vanilla extract
  • 2 pkg
    pillsbury refrigerated pie crusts. ( i have also used biscuits)
  • ·
    vegetable oil for frying
  • ·
    powdered sugar

How to Make Deep Fried Pecan Pies


  1. In 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.
  2. Bring 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.
  3. Place 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.
  4. In 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.

Printable Recipe Card

About Deep Fried Pecan Pies

Course/Dish: Pies Other Desserts
Main Ingredient: Nuts
Regional Style: American

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