Medford 2

Deep Fried Pecan Pies Recipe

deep fried pecan pie

Pecans have a warm, earthy flavor and, around the offices, pecans are one of our favorites nuts, especially for cooking.

This recipe for tiny deep fried pecan pies comes from Stacey Little of by way of the National Pecan Sellers Association. It uses refrigerated pie crusts, so it’s super easy. (Of course, if you’re in the mood and have the time, you can make your own pie crust and they’d be even better).

Recipe courtesy – Stacey Little

Yield: 24 pies


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 sugar


In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla.

Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles.

Place a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all of the pie crusts have been used.

In a large Dutch oven, heat about 1 inch oil in the bottom to 350 degrees F. Fry the pies in batches for about 1 to 2 minutes on each side – or until golden brown. Drain on paper towels then lightly dust with powdered sugar. Serve warm.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at