Deep Fried Pecan Pies

 

Crispy, golden hand pies filled with warm, gooey pecan pie filling — a fairground classic made right at home.

If you’ve ever wandered through a state fair, you’ve probably been tempted by the smell of something sweet and deep-fried wafting through the air. These Deep Fried Pecan Pies are the ultimate indulgence — a rich, nutty, sugary filling wrapped in flaky pie crust and fried until golden perfection. Whether you’re looking to impress guests at a holiday party or treat yourself to something over-the-top delicious, this recipe brings the flavor of the carnival straight to your kitchen.

 Ingredients

For the Pecan Pie Filling:

• 1 cup light brown sugar
• ½ cup light corn syrup
• 2 large eggs
• 5 tablespoons unsalted butter
• ¼ teaspoon salt
• 2 cups chopped pecans
• 1 teaspoon vanilla extract

For the Crust and Finishing:

• 2 packages (14.1 oz each) refrigerated pie crusts
• Vegetable oil, for deep frying
• Powdered sugar, for dusting

 Step-by-Step Instructions

Step 1: Make the Filling

1. In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, salt, and vanilla.
2. Place the saucepan over medium heat and stir constantly.
3. As the butter melts and the sugar dissolves, the mixture will begin to thicken and bubble. Keep stirring until you have a smooth, slightly thickened filling.
4. Remove from heat and fold in the chopped pecans.
5. Set aside and let it cool completely — this will help the filling firm up, making it easier to handle later.

Step 2: Prepare the Pie Crusts

1. Lightly flour a clean surface and roll out the refrigerated pie crusts until they’re about ⅛ inch thick.
2. Use a round cutter (around 4–5 inches in diameter) to cut out circles. You should get about 8–10 circles from each crust depending on size.
3. Place a heaping tablespoon of cooled pecan pie filling in the center of each circle.
4. Fold the dough over into a half-moon shape, pressing the edges together firmly.
5. Use the tines of a fork to crimp and seal the edges completely — this prevents the filling from leaking out during frying.

Step 3: Fry to Perfection

1. In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
2. Carefully lower 2–3 pies at a time into the hot oil. Don’t overcrowd the pot.
3. Fry for about 2–3 minutes per side, or until golden brown and crispy.
4. Use a slotted spoon to transfer the pies to a paper towel-lined plate to drain excess oil.

Step 4: Dust & Serve

1. Once slightly cooled, dust the pies generously with powdered sugar.
2. Serve warm, optionally with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

 Pro Tips

• Let the filling cool fully before assembling the pies — this keeps the crust from becoming soggy.
• Seal edges tightly. A good crimp is the difference between a neat pie and a messy fry.
• Don’t overfill. Too much filling makes sealing difficult and may cause leaks in the oil.
• Freeze for later. These pies freeze well! Assemble and freeze them raw, then fry straight from frozen.

 Storage & Reheating

• Store leftover fried pies in an airtight container in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for about 10 minutes to restore crispiness.