🥧 Deep-Fried Pecan Pies
🧂 Ingredients (makes 6–8 mini pies)
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1 (9-inch) prepared pie crust, or 1 package refrigerated pie crust
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1 (8 oz) can pecan pie filling, or homemade pecan pie mixture
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1 egg, beaten (for egg wash)
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2–3 cups vegetable oil, for frying
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Optional: powdered sugar for dusting
🥣 Instructions
1. Prepare mini pies
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Roll out pie crust on a lightly floured surface.
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Cut into circles (about 4–5 inches in diameter) using a round cutter or bowl.
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Place a spoonful of pecan pie filling in the center of each circle.
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Brush edges with beaten egg, fold over to create a half-moon, and press edges with a fork to seal.
2. Heat oil
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In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
3. Fry the pies
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Carefully place mini pies in the hot oil, a few at a time.
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Fry 2–3 minutes per side, until golden brown.
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Remove with a slotted spoon and drain on paper towels.
4. Serve
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Dust with powdered sugar if desired.
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Serve warm for the best gooey texture.
💡 Tips
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Keep sealed: Make sure edges are tightly pressed to prevent filling from leaking.
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Oil temperature: Use a thermometer — too hot burns the crust; too cool makes them greasy.
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Flavor twist: Add a pinch of cinnamon or nutmeg to the filling for extra warmth.
If you want, I can also give an air-fryer version that’s less greasy but still crispy and indulgent — great for a lighter treat.
Do you want that version?
