Deep Fried Pecan Pies – Crispy, Gooey & Irresistible!

In a bowl, combine the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt. Whisk until smooth. Stir in the chopped pecans.

Prepare the Pie Crusts:
Roll out the refrigerated pie crusts on a lightly floured surface. Use a round cookie cutter or a glass to cut out individual circles (about 4-5 inches in diameter). You can make smaller or larger pies depending on your preference.

Assemble the Pecan Pies:
Place a spoonful of the pecan filling in the center of each pie crust circle. Be careful not to overfill, as the filling will spread during frying. Fold the crust over the filling to form a half-moon shape. Press the edges together to seal, using a fork to crimp the edges.

Heat the Oil:
In a deep pan or skillet, heat about 1-2 cups of vegetable oil over medium-high heat. The oil should be hot enough for frying (around 350°F or 175°C). You can test it by dropping a small piece of dough into the oil — if it sizzles immediately, the oil is ready.

Fry the Pecan Pies:
Carefully lower each pie into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the pies from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve:
Allow the fried pecan pies to cool slightly before serving. Dust with powdered sugar, if desired, and serve warm for the ultimate gooey, crispy treat.

Serving and Storage Tips: