If you’re a fan of crispy crusts and gooey, nutty fillings, these Deep Fried Pecan Pies are about to become your new dessert obsession. Bite-sized and bursting with all the flavors of a classic pecan pie, but given a Southern fairground twist, these mini delights are as fun to make as they are to eat. Each hand pie wraps a buttery, caramel pecan filling in a flaky pastry pillow, then gets fried to irresistible golden brown perfection. Whether you serve them warm and dusted with powdered sugar or get creative with toppings and dipping sauces, Deep Fried Pecan Pies promise a nostalgic, crowd-pleasing treat that’s shockingly easy to whip up at home!
Ingredients You’ll Need
The beauty of Deep Fried Pecan Pies is how a handful of humble pantry staples join forces to deliver incredible flavor and texture. Each ingredient plays a vital role, from the rich nuttiness of pecans to the welcoming warmth of brown sugar and butter.
- Chopped pecans: Give these pies their signature crunch and nutty flavor—be sure to chop them somewhat finely for easier eating.
- Light corn syrup: Creates that classic gooey texture found in traditional pecan pie filling.
- Brown sugar: Adds deep caramel flavor and richness without making the pies too sweet.
- Unsalted butter, melted: Infuses the filling with a smooth, buttery taste—use good butter for best results.
- Vanilla extract: Rounds out flavors and gives the filling a sweet, aromatic finish.
- Salt: Just a pinch balances the sweetness and enhances every other flavor—don’t skip it!
- Large egg, beaten: Binds the filling together and gives it body while frying.
- Refrigerated pie crusts (2 crusts), softened: Shortcut to a beautifully flaky, tender pastry exterior.
- All-purpose flour for dusting: Keeps your dough from sticking as you roll and cut shapes.
- Vegetable oil for frying: Neutral-tasting and perfect for creating that shatteringly crisp exterior.
- Powdered sugar for dusting (optional): The final sweet flourish that makes these pies feel extra indulgent.
How to Make Deep Fried Pecan Pies
Step 1: Prepare the Sweet Pecan Filling
Start by grabbing a medium bowl and mixing together the chopped pecans, corn syrup, brown sugar, melted butter, vanilla extract, salt, and your beaten egg. Stir until everything is blissfully combined and the nuts are evenly coated in that amber-sweet syrup. This luscious filling is what makes Deep Fried Pecan Pies so addictive!
Step 2: Roll Out and Cut the Dough
Lightly dust your surface with a sprinkling of flour, then unroll your refrigerated pie crusts. Use a round cutter (approximately 4–5 inches is ideal) to stamp out as many circles as possible. Gather up and re-roll the dough scraps gently to maximize every bit—it’s a great way to make enough pies for sharing.
Step 3: Fill and Seal Each Pie
Drop 1–2 tablespoons of the pecan filling into the center of each dough circle, being careful not to overfill (so you don’t lose that delicious filling in the fryer). Fold the dough over the filling to form a tidy half-moon, then press and seal the edges firmly. For extra insurance and a classic look, use the tines of a fork to crimp the edges all the way around.
Step 4: Heat the Oil and Fry
Pour 2–3 inches of vegetable oil into a deep, heavy-bottomed pot or your favorite deep fryer. Heat it to 350°F (175°C) and keep an eye on the temperature—it matters! Working in manageable batches, fry each pie for about 2–3 minutes per side. You’re aiming for a golden brown, crispy exterior. Drain the finished pies on a bed of paper towels to wick away excess oil.
Step 5: Add the Finishing Touch
Once your pile of pies has cooled ever-so-slightly (no burnt tongues here), dust them generously with powdered sugar if you want to dial up the decadence. Deep Fried Pecan Pies are best eaten warm, when the filling is still gooey and the crust is beautifully crisp. Try one—you deserve it!
How to Serve Deep Fried Pecan Pies
Garnishes
The moment these pies come out of the fryer, you have a golden opportunity to make them even more tempting. Dust with powdered sugar for classic Southern flair, drizzle with caramel sauce for pure indulgence, or top with a scoop of vanilla ice cream for the ultimate Deep Fried Pecan Pies à la mode. Sometimes, a sprinkle of extra chopped pecans creates the perfect crunch.
Side Dishes
Since Deep Fried Pecan Pies are quite rich on their own, they’re wonderful alongside something creamy and cool—think whipped cream, a fresh fruit salad, or even a little dish of vanilla yogurt for balance. They also make an unforgettable finish to a backyard BBQ or a Southern-style dinner party.
Creative Ways to Present
For a fun twist, insert popsicle sticks before frying to turn these little pies into “pecan pie pops,” perfect for parties or kids. Arrange them on a rustic wooden board, serve in cupcake papers, or build a pie tower at your next potluck. Deep Fried Pecan Pies easily steal the show however you serve them.
Make Ahead and Storage
Storing Leftovers
If you happen to have a few pies left (a rare occasion!), store them in an airtight container at room temperature for up to two days. If you want them to last longer or stay extra fresh, pop them in the fridge, where they’ll keep for about four days without losing their magic.
Freezing
Deep Fried Pecan Pies freeze beautifully. Let them cool completely, then wrap each pie tightly in plastic wrap and place them in a freezer bag or airtight container. They’ll keep for up to two months, so you can enjoy a taste of Southern comfort anytime you crave it.
Reheating
To bring back that crispy, just-fried texture, warm leftover pies in a 350°F oven or air fryer for about five minutes. Skip the microwave if possible, as it tends to soften the pastry rather than crisp it up. From the freezer, just pop them straight in the oven—no thawing needed!
FAQs
Can I make Deep Fried Pecan Pies ahead of time?
Absolutely! You can prepare the pies a day in advance and store them in the fridge, or even freeze them once assembled (before frying) for ultimate convenience. Just fry them fresh when you’re ready to serve.
What oil is best for frying these pies?
Stick to neutral oils with a high smoke point, such as vegetable, canola, or peanut oil. This ensures your Deep Fried Pecan Pies soak up as little oil as possible and develop a light, crisp crust without off flavors.
Can I use homemade pie crust instead of refrigerated?
Definitely—the flavor will only get better! Homemade crusts add an extra layer of flakiness and richness, though the store-bought crusts do save time and offer great results for a quick treat.
Is it possible to add chocolate or bourbon to the filling?
Yes, and both are delicious options. Stir in a handful of mini chocolate chips for a decadent chocolate pecan pie vibe, or add a splash (about 1 tablespoon) of bourbon for extra depth and Southern flair.
How do I keep the filling from leaking during frying?
Be sure not to overfill your dough circles and to seal the edges very firmly. Crimping well with a fork and even chilling the pies briefly before frying helps keep everything perfectly tucked in.
Final Thoughts
If you’re ready for a dessert that’s both playful and decadent, it’s time to fry up a batch of Deep Fried Pecan Pies. Their crackling crust and gooey, nut-studded center are sure to bring smiles with every bite. Go ahead—make these pies once, and you’ll find yourself coming back for just one more every single time!
Print
Deep Fried Pecan Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10–12 mini pies
- Category: Dessert
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Description
These Deep Fried Pecan Pies are a delightful Southern treat, perfect for indulging in a crispy, sweet hand pie filled with a gooey pecan mixture. Easy to make and even easier to enjoy, these mini pies are a crowd-pleaser at any gathering.
Ingredients
Pecan Filling:
- 1 cup chopped pecans
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg, beaten
Additional Ingredients:
- 1 package refrigerated pie crusts (2 crusts), softened
- All-purpose flour for dusting
- Vegetable oil for frying
- Powdered sugar for dusting (optional)
Instructions
- Pecan Filling: In a medium bowl, combine pecans, corn syrup, brown sugar, melted butter, vanilla extract, salt, and beaten egg. Set aside.
- Prepare Dough: Roll out pie crusts on a floured surface. Cut out circles, spoon filling onto each circle, fold over, and seal edges.
- Fry Pies: Heat oil to 350°F (175°C). Fry pies in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve: Dust with powdered sugar if desired. Serve warm.
Notes
- These pies can be reheated in the oven or air fryer to restore crispiness.
- For a flavor boost, add a splash of bourbon to the filling.
Nutrition
- Serving Size: 1 mini pie
- Calories: 310
- Sugar: 19g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
