Hey y’all, it’s Natasha, and today I’m sharing a recipe that’s dangerously delicious—Deep Fried Pecan Pies! Imagine biting into a golden, flaky crust that shatters to reveal a warm, sticky-sweet pecan filling that’s straight-up addictive. These little handheld pies are like the lovechild of a classic Southern pecan pie and a carnival funnel cake, and trust me, they’re worth every single calorie.
I first tried these at a county fair years ago, and I’ve been obsessed ever since. But let’s be real—deep-frying at home can feel intimidating. That’s why I’ve tweaked this recipe to make it foolproof, even for frying newbies. Whether you’re craving a nostalgic treat or want to impress your friends at your next gathering, these pies are a guaranteed hit. Let’s get frying!
Why These Pies Are My New Obsession
Okay, let’s talk about why these pies are a must-make:
The Crunch Factor: That crispy, golden crust is everything. It’s like a buttery pie crust got a glamorous makeover.
The Gooey Filling: The pecan mixture is rich, caramel-like, and just sweet enough without being cloying.
Versatility: Serve them warm with powdered sugar, ice cream, or even a drizzle of caramel. Breakfast? Dessert? Midnight snack? Yes, yes, and YES.
Nostalgia in Every Bite: These taste like a cozy Southern kitchen and a summer fair rolled into one.
Plus, they’re easier to make than you think—no fancy equipment needed!
What You’ll Need
Here’s your grocery list (you probably have most of this already!):
- 1 cup packed light brown sugar (for that deep caramel flavor)
- ½ cup light corn syrup (keeps the filling gooey)
- 2 large eggs (binds the filling)
- 5 tablespoons butter (because butter makes everything better)
- ¼ teaspoon salt (balances the sweetness)
- 2 cups chopped pecans (toasted for extra flavor, if you’re fancy)
- 1 teaspoon vanilla extract (a must for warmth)
- 2 packages Pillsbury refrigerated pie crusts (store-bought shortcut, no shame!)
- Vegetable oil for frying (peanut or canola oil works too)
- Powdered sugar (for that snowy finish)
How to Make Them (Step-by-Step)
Don’t let the frying scare you—I’ll walk you through it!
1. Make the Pecan Filling
In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, and salt. Cook over medium heat, stirring constantly, until it comes to a boil. Reduce the heat and let it simmer for about 6 minutes until it thickens slightly. Stir in the pecans and vanilla, then set it aside to cool. (Pro tip: Let it cool completely so it doesn’t melt the dough!)
2. Prep the Pie Crusts
Let the pie crusts come to room temperature (about 15 minutes). Unroll one crust on a lightly floured surface and use a 4-inch round cutter (or a glass!) to cut out circles. Re-roll the scraps to get as many circles as possible—you’ll need about 24 total.
3. Fill and Seal the Pies
Spoon a heaping tablespoon of filling onto the center of each dough circle. Moisten the edges with water (this helps them stick), fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal. Repeat until all pies are ready!
4. Fry ‘Em Up
Heat 1 inch of oil in a Dutch oven or heavy pot to 350°F (use a thermometer—this is key!). Fry the pies in batches for 1–2 minutes per side until golden brown. Don’t crowd the pot, or the oil temp will drop.
5. Serve Warm
Drain the pies on paper towels, then dust generously with powdered sugar. Serve immediately while the filling is still ooey-gooey!
How I Like to Serve These Pies
While they’re amazing on their own, here’s how I take them to the next level:
- À la Mode: Add a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Bourbon Glaze: Mix powdered sugar with a splash of bourbon for a boozy drizzle.
- Savory Twist: Serve with a side of sharp cheddar cheese—sweet and salty perfection!
- Brunch Upgrade: Pair with coffee for a decadent morning treat (no judgment here).
Tips for Frying Success
Keep the Oil Hot: Use a thermometer! If the oil’s too cool, the pies will soak up grease. Too hot, and they’ll burn. 350°F is the sweet spot.
Work in Batches: Fry 3–4 pies at a time to maintain the oil temperature.
Toasty Pecans: Toast the pecans in a dry skillet for 5 minutes before adding them to the filling for extra flavor.
Make-Ahead Hack: Prep the pies ahead and freeze them (uncooked) for up to a month. Fry straight from the freezer—just add an extra minute to the cook time.
Why You Need These Pies in Your Life
Listen, life’s too short to skip dessert. These Deep Fried Pecan Pies are the ultimate comfort food—crispy, sweet, and downright fun to make. They’re perfect for holidays, game day, or just because it’s Tuesday. Plus, they’re a fantastic way to use up leftover pie crust or pecans.
FAQs About Deep Fried Pecan Pies
Can I use walnuts instead of pecans?
Absolutely! Swap pecans for walnuts if you prefer—they’ll still give that nutty, caramelized flavor. Just chop them the same way.
What if I don’t have a thermometer to check the oil temperature?
No worries! Test the oil by dropping a small piece of dough into it. If it sizzles and rises to the top within 3–4 seconds, the oil is ready. If it burns, let the oil cool slightly.
Can I bake these instead of frying?
Yes! Brush the pies with an egg wash and bake at 375°F for 15–20 minutes until golden. They won’t be as crispy, but still delicious.
How do I store leftovers?
Store cooled pies in an airtight container at room temp for 1–2 days. Reheat in the oven at 350°F for 5–7 minutes to crisp them back up.
Can I freeze these pies?
Totally! Freeze uncooked, assembled pies on a baking sheet, then transfer to a freezer bag. Fry straight from frozen—just add 1–2 extra minutes to the cook time.
Is there a gluten-free version?
Yep! Use gluten-free pie crusts (store-bought or homemade) and ensure your corn syrup is gluten-free. The filling is naturally gluten-free.
What oil is best for frying?
Use neutral oils with high smoke points, like vegetable, canola, or peanut oil. Avoid olive oil—it’s not ideal for high-heat frying.
Why did my pies burst while frying?
This happens if the filling overflows. Avoid overstuffing—stick to a heaping tablespoon of filling per pie, and seal the edges tightly with a fork.
Can I use an air fryer?
You can! Brush the pies with oil and air fry at 375°F for 8–10 minutes, flipping halfway. They’ll be less crispy than deep-fried but still tasty.
What’s a good egg substitute for the filling?
Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). The texture will be slightly different, but it’ll still hold together.
Can I add chocolate to the filling?
Oh, heck yes! Toss in ¼ cup of chocolate chips with the pecans for a gooey chocolate-pecan twist.
Are these pies overly sweet?
They’re sweet but balanced by the salty butter and toasted nuts. Dust with powdered sugar lightly, or serve with unsweetened whipped cream to cut the sweetness.
Can I make mini pies?
For sure! Use a 2-inch cutter for bite-sized pies—just reduce frying time to 45–60 seconds per side. Perfect for parties!
So, grab that Dutch oven and channel your inner Southern grandma. Once you taste that first bite of warm, sugary goodness, you’ll be hooked.
Deep Fried Pecan Pies
Ingredients
- 1 cup firmly packed light brown sugar
- ½ cup light corn syrup
- 2 large eggs
- 5 tablespoons butter
- ¼ teaspoon salt
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 2 14.1-ounce packages Pillsbury refrigerated pie crusts
- Vegetable oil for frying
- Powdered sugar1 cup firmly packed light brown sugar
- ½ cup light corn syrup
- 2 large eggs
- 5 tablespoons butter
- ¼ teaspoon salt
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
- 2 14.1-ounce packages Pillsbury refrigerated pie crusts
- Vegetable oil for frying
- Powdered sugar
Instructions
- In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, and salt. Bring to a boil over medium heat, then reduce to a simmer. Stir in the chopped pecans and simmer for about 6 minutes. Remove from heat and stir in the vanilla extract.
- Let the pie crusts come to room temperature. Unroll one on a lightly floured surface and cut out circles using a 4-inch cutter. Re-roll the dough as needed until you have about 24 circles.
- Place a heaping tablespoon of the pecan filling in the center of each dough circle. Lightly moisten the edges with water, fold the crust over the filling, and crimp the edges with a fork to seal. Repeat with the remaining dough and filling.
- In a large Dutch oven, heat about 1 inch of vegetable oil to 350°F. Fry the pies in batches for 1–2 minutes on each side until golden brown.
- Drain the fried pies on paper towels and dust lightly with powdered sugar.
Notes
- Make sure the oil stays at 350°F for even frying. A thermometer can help maintain the temperature.
- You can substitute chopped walnuts for pecans if preferred.
- These pies are best enjoyed warm but can be reheated in the oven for a crisp texture.
