Deep Fried Pecan Pies

Golden, crispy pockets stuffed with gooey, nutty pecan pie filling — like state fair heaven in your kitchen.

INGREDIENTS:

Pecan Pie Filling

1 cup light brown sugar

1/2 cup light corn syrup

2 large eggs

5 tbsp butter

1/4 tsp salt

2 cups chopped pecans

1 tsp vanilla extract

Crust & Finish

2 (14.1 oz) packages refrigerated pie crusts

Vegetable oil for frying

Powdered sugar, for dusting

DIRECTIONS:

Whisk brown sugar, corn syrup, eggs, butter, salt, and vanilla in a saucepan over medium heat. Stir constantly until thick and bubbly, then fold in pecans and let cool. Roll out crusts and cut into circles. Spoon filling into the center, fold over, seal edges tight.

Fry in hot oil until golden brown and flaky. Drain and dust generously with powdered sugar.

Crispy on the outside, molten pecan pie inside — it’s like your favorite holiday dessert got a carnival glow-up.