Whether you have leftover pie or want to add a new dimension to your Thanksgiving desserts, this fried pecan pie is a dream. Our basic pecan pie is sliced and frozen, then dipped in pancake batter and fried to perfection.


     • 1 cup firmly packed light brown sugar

     • 1/2 cup light corn syrup

     • 2 large eggs

     • 5 tablespoons butter

     • 1/4 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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