Deep-Fried Pecan Pies
A warm, crispy shell giving way to a gooey, nut-studded center — deep-fried pecan pies are the kind of indulgence that sparks memories of county fairs and backyard cookouts. This nostalgic twist on classic pecan pie uses ready-made pie crusts and a sticky filling, then takes them to the next level with a quick fry and a scoop of vanilla ice cream. If you love Southern sweets with a crunchy contrast, you’ll find this treat impossible to resist, and you might also enjoy this butter pecan praline cake that captures similar Southern flavors.
Why Make This Recipe
What makes deep-fried pecan pies special is the play on textures and the ease: a familiar pecan pie filling tucked into small, portable pockets of crust, turned delightfully crisp in hot oil. The frying caramelizes the syrup and sugar, giving each bite a toffee-like edge while the pecans stay pleasantly crunchy. For a dessert that feels celebratory but is quick to assemble, these are a perfect choice.
Ingredients
- 1 cup chopped pecans
- 1 cup dark corn syrup
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package of refrigerated pie crusts
- Oil for frying
- Powdered sugar (for dusting)
- Vanilla ice cream (for serving)
Step-by-Step Guide to Making Deep-Fried Pecan Pies
Prepare the filling. In a mixing bowl, combine the chopped pecans, dark corn syrup, granulated sugar, eggs, vanilla extract, and salt until well blended. Whisk or stir until the sugar is mostly dissolved and the mixture is cohesive. Taste lightly (careful — raw egg), and adjust a touch of salt or vanilla if you prefer a richer flavor.
Shape the crust circles. Roll out the refrigerated pie crusts on a lightly floured surface just enough to smooth seams. Using a round cutter (about 3½–4 inches for a hand pie) or a glass, cut the crust into circles. Re-roll scraps once to get as many circles as possible.
Fill each crust. Place a spoonful (about 1 to 1½ tablespoons) of the pecan filling in the center of each crust circle. Avoid overfilling — too much filling can make sealing difficult and may leak during frying.
Seal the pies. Lightly brush the edges of the crust circles with a bit of water or beaten egg to help them seal. Fold the crust over the filling to create a half-moon or fold two circles together for a pocket. Press the edges firmly and crimp with a fork for both a decorative edge and a secure seal.
Heat the oil. Add enough oil to a deep fryer or a heavy-bottomed pot so the pies can float (about 2–3 inches of oil). Heat to 350°F (175°C). Use a candy/deep-fry thermometer to maintain an accurate temperature — oil that’s too cool will make the pies greasy; too hot and the crust will brown too quickly while leaving the interior undercooked.
Fry the pies. Fry the pies in batches so they have room and the oil temperature doesn’t drop sharply. Gently lower them into the oil with a slotted spoon or spider. Fry until golden brown, approximately 3–4 minutes per side. Turn them once halfway through for even color.
Drain and rest. Remove fried pies with a slotted spoon and place them on paper towels or a wire rack to drain excess oil. Let them rest for a few minutes; the filling will be extremely hot just after frying.
Finish and serve. Dust each pie with powdered sugar and serve warm with a scoop of vanilla ice cream for a classic contrast of hot-and-cold. Enjoy immediately for the best texture.
Notes and expanded tips on each step:
- Filling consistency: The filling should be liquid enough to meld with itself but not so runny that it seeps through the dough. If your filling is too loose (varies with pie crust absorbency), chill it 10–15 minutes before filling; it will thicken slightly.
- Sealing: If you find edges opening while frying, you may need a firmer crimp or a touch more egg wash to act as glue. Work quickly — cold dough seals better.
- Oil safety: Never leave hot oil unattended. Use a thermometer and keep a lid nearby to smother any flare-ups.
Best Way to Store Deep-Fried Pecan Pies
- At room temperature: Store in an airtight container for up to 24 hours; texture will soften but they remain tasty.
- In the refrigerator: Keep in an airtight container for 2–3 days. Reheat briefly to restore some crispness.
- Freezer: Freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes until warmed through.
Serving Suggestions for Deep-Fried Pecan Pies
- Classic scoop: Serve each warm pie with a generous scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce.
- Coffee pairing: These pies pair beautifully with strong coffee, espresso, or a robust black tea; the bitterness balances the sweet filling.
- Sundae style: Arrange 2–3 small pies in a bowl, add ice cream, chopped pecans, whipped cream, and a caramel drizzle for a decadent sharing sundae.
- Cocktail pairing: Offer alongside sweet bourbon or a spiced rum cocktail for a boozy twist that complements the pecans and the caramelized filling.
Tips to Make Deep-Fried Pecan Pies
- Work with cold crusts: Keep the refrigerated pie crusts cold until you’re ready to cut and fill; cold dough seals better and fries up flakier.
- Don’t overfill: Use a modest amount of filling; too much leads to leaks and messy frying.
- Maintain oil temperature: Use a thermometer and adjust heat between batches to keep oil near 350°F (175°C) for even frying and minimal oil absorption.
- Drain properly: Use a wire rack when possible instead of only paper towels to keep bottoms crisp—paper towels can trap steam and soften crusts.
Variations
- Substitutions (bullet style): Swap dark corn syrup for light corn syrup if you prefer a milder, less molasses-like flavor; use maple syrup (1:1) for a tasty, slightly thinner alternative — reduce other liquid slightly. For crust, try phyllo dough for extra flakiness or a biscuit dough for a heartier shell.
- Flavor variation (paragraph style): For a chocolate-kissed version, stir 2–3 tablespoons of unsweetened cocoa powder into the filling and add a handful of mini chocolate chips. The cocoa deepens the flavor and the chips create pockets of molten chocolate amidst the pecan filling. You can also fold in a teaspoon of bourbon or dark rum for a grown-up twist that enhances the nutty aroma.
FAQs
Q: How do I prevent the pies from bursting while frying?
A: Don’t overfill and ensure edges are sealed tightly with water or egg wash. Chill pies briefly before frying to firm them up, and avoid overcrowding the oil which can cause uneven cooking and splashing.
Q: Can I bake these instead of frying?
A: Yes — brush assembled pies with egg wash and bake at 375°F (190°C) for 12–15 minutes or until golden. Baking yields a less greasy result but lacks the deeply caramelized crust of frying.
Q: Are the eggs safe if used raw in the filling?
A: The eggs are cooked during frying, but if you’re concerned about food safety, use pasteurized eggs. Also make sure the filling reaches a safe temperature during frying.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils handle 350°F well without imparting unwanted flavors.
Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling a day ahead and refrigerate in a sealed container. Bring it back to near room temperature before filling (or give it a brief whisk if it thickened).
Q: How should I re-crisp refrigerated pies?
A: Reheat in a preheated 350°F (175°C) oven for 6–10 minutes until warm and crisp. Microwaving will warm the filling but make the crust soggy.
Final thoughts on texture and troubleshooting:
- If crusts are soggy after storage, re-crisping in the oven helps restore some crunch.
- If filling leaks during frying, reduce filling amount and press crimp more firmly. A small patch of dough on the seam can provide reinforcement.
Conclusion
Deep-fried pecan pies are a small-but-memorable dessert that combine the rich, buttery pecan pie flavor with a golden, crunchy exterior — perfect for sharing at gatherings or serving as a decadent finale to a special meal. For more inspiration and a slight variation on the method, check out a Southern Bite take on deep-fried pecan pies, and for another tested home-cook version, see Ermhearts’ deep-fried pecan pies recipe. Enjoy these warm, nostalgic bites responsibly — and don’t forget the ice cream.
Print
Deep-Fried Pecan Pies
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in warm, crispy deep-fried pecan pies with a gooey, nut-studded center — a nostalgic treat reminiscent of county fairs.
Ingredients
- 1 cup chopped pecans
- 1 cup dark corn syrup
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 package of refrigerated pie crusts
- Oil for frying
- Powdered sugar (for dusting)
- Vanilla ice cream (for serving)
Instructions
- Prepare the filling by mixing chopped pecans, dark corn syrup, granulated sugar, eggs, vanilla extract, and salt until well combined.
- Roll out the refrigerated pie crusts and cut into circles using a round cutter.
- Place a spoonful of the pecan filling in the center of each crust circle.
- Seal the pies by brushing edges with water or egg wash, folding the crust over, and crimping the edges.
- Heat oil in a deep fryer to 350°F (175°C).
- Fry the pies in batches for 3-4 minutes per side until golden brown.
- Drain the fried pies on paper towels or a wire rack.
- Dust with powdered sugar and serve warm with vanilla ice cream.
Notes
Keep refrigerated pie crusts cold until ready to use for better sealing. Fry in small batches for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: deep-fried, pecan pie, Southern dessert, fair food, crispy shell
