Ingredients
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup (light or dark)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 large egg
- 1 package refrigerated pie crusts (2 crusts), or use homemade
- Oil for frying (vegetable or canola)
- Powdered sugar (for dusting, optional)
Instructions
- Make the Filling:
In a bowl, whisk together the brown sugar, corn syrup, egg, vanilla, and salt until smooth. Stir in chopped pecans. Set aside. - Prepare the Dough:
Roll out the pie crusts on a lightly floured surface. Cut out circles (about 4–5 inches in diameter) using a round cutter or glass. - Assemble the Pies:
Place about 1 tablespoon of pecan filling in the center of each dough circle. Fold over to form a half-moon shape and press the edges with a fork to seal. Make sure they are tightly sealed to prevent leaking. - Chill:
Place the pies on a baking sheet and chill in the fridge for 15–20 minutes. This helps them hold their shape when frying. - Heat the Oil:
In a deep skillet or fryer, heat oil to 350°F (175°C). - Fry the Pies:
Fry 2–3 pies at a time until golden brown, about 2–3 minutes per side. Use tongs or a slotted spoon to remove and drain on paper towels. - Serve:
Dust with powdered sugar while warm or drizzle with caramel sauce for extra indulgence. Enjoy warm or room temperature!
Let me know if you’d like a baked version too!