Ingredients :
• 1 cup 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 packages Pillsbury refrigerated pie crusts
• Vegetable oil for frying
• Powdered sugar
Directions :
Don’t let the frying scare you—I’ll walk you through it!
1️⃣. Make the Pecan Filling
In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, and salt. Cook over medium heat, stirring constantly, until it comes to a boil. Reduce the heat and let it simmer for about 6 minutes until it thickens slightly. Stir in the pecans and vanilla, then set it aside to cool. (Pro tip: Let it cool completely so it doesn’t melt the dough!)
2️⃣. Prep the Pie Crusts
Let the pie crusts come to room temperature (about 15 minutes). Unroll one crust on a lightly floured surface and use a 4-inch round cutter (or a glass!) to cut out circles. Re-roll the scraps to get as many circles as possible—you’ll need about 24 total.
3️⃣. Fill and Seal the Pies
Spoon a heaping tablespoon of filling onto the center of each dough circle. Moisten the edges with water (this helps them stick), fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal. Repeat until all pies are ready!
4️⃣. Fry ‘Em Up
Heat 1 inch of oil in a Dutch oven or heavy pot to 350°F (use a thermometer—this is key!). Fry the pies in batches for 1–2 minutes per side until golden brown. Don’t crowd the pot, or the oil temp will drop.
5️⃣. Serve Warm
Drain the pies on paper towels, then dust generously with powdered sugar. Serve immediately while the filling is still ooey-gooey!
Tips for Frying Success :
Keep the Oil Hot: Use a thermometer! If the oil’s too cool, the pies will soak up grease. Too hot, and they’ll burn. 350°F is the sweet spot.
Work in Batches: Fry 3–4 pies at a time to maintain the oil temperature.
