Pecans have a warm, earthy flavor and are one of our favorites nuts, especially for cooking. This recipe for tiny deep fried pecan pies comes from Stacey Little of SouthernBite.com 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).

Save this recipe for fried pecan pies to Pinterest so you don’t forget it.

Hungry for more? Make the authentic Tommy Bahama Key Lime Pie.

Southern Fried Pecan Pie Recipe

Recipe courtesy SouthernBite.com – Stacey Little

Yield: 24 pies

Ingredients:
1 cup firmly packed light brown sugar
½ cup light corn syrup
2 large eggs
5 TBS butter
¼ tsp salt
2 cups chopped pecans
1 tsp vanilla extract
2 (14.1-ounce) packages Pillsbury refrigerated pie crusts
Vegetable oil for frying
Powdered sugar

Instructions:
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.

Deep Fried Pecan Pies

Hungry for more? See why the Wick’s Sugar Cream Pie is so special.