Description: Deep Fried Pecan Pies are a unique and indulgent twist on the classic Southern pecan pie. These mini versions of the traditional dessert are coated in a crispy, golden batter and deep-fried to perfection. The rich, gooey, caramelized pecan filling is contrasted with the crunchy exterior, creating a decadent treat that’s sure to be a hit at any gathering. Perfect for holidays, fairs, or anytime you want a fun and indulgent dessert!
Origin: Pecan pie is a Southern classic dessert that originated in the United States, especially in the Southern states. The deep-fried version of the pie is a more modern creation, popular at fairs and festivals, where fried foods are a favorite. The crispy exterior and gooey interior make this dessert a unique and indulgent variation.
Ingredients Quantity:
For the Pecan Pie Filling:
- 1 cup (240ml) light corn syrup
- 1 cup (200g) granulated sugar
- 4 large eggs
- ¼ cup (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) pecan halves
- 1 pinch of salt
For the Dough:
- 2 cups (240g) all-purpose flour
- 1 teaspoon salt
- 2/3 cup (160g) unsalted butter, cold and cut into small cubes
- 1/4 cup (60ml) ice-cold water (more if needed)
- 1 tablespoon sugar (optional, for sweetness)
For the Battering and Frying:
- 1 cup (120g) all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 cup (240ml) buttermilk (or regular milk)
- Vegetable oil, for frying
- Powdered sugar, for dusting (optional)
Optional Dipping Sauce:
- Chocolate sauce
- Caramel sauce
Instructions:
- Prepare the dough: In a bowl, combine the flour, salt, and sugar. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the ice-cold water, a little at a time, and mix until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the pecan pie filling: In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt. Stir in the pecans. Set aside.
- Roll out the dough: After chilling, roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a round cutter or a glass to cut small circles (about 3-4 inches in diameter) from the dough.
- Assemble the mini pies: Place a spoonful of the pecan pie filling in the center of each dough circle. Carefully fold the dough over the filling to form a half-moon shape. Press the edges to seal and crimp with a fork to ensure they stay closed during frying.
- Prepare for frying: Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). While the oil is heating, dredge the mini pies in flour, then dip them in the beaten eggs followed by the buttermilk.
- Fry the pies: Carefully lower the mini pies into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side. Remove the pies with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
- Serve: Once the pies are cool enough to handle, dust with powdered sugar and serve warm. Optional: Serve with a drizzle of chocolate or caramel sauce for extra indulgence.
Tips for Success:
- Be careful not to overfill the pies to prevent the filling from spilling out during frying.
- Make sure the oil temperature is right (around 350°F) to avoid soggy pies or overcooked exteriors.
- If you don’t want to deep fry, you can also bake these mini pecan pies at 375°F (190°C) for about 15-20 minutes, though they won’t be as crispy.
Recommendations:
- These deep-fried pecan pies are perfect for holiday gatherings, fairs, or just as an indulgent dessert.
- Pair with a scoop of vanilla ice cream for an extra treat.
- For added crunch and flavor, try sprinkling some finely chopped pecans on top of the pies after frying.
Nutrition (per mini pie, based on 12 servings):
- Calories: 310
- Protein: 4g
- Carbs: 41g
- Fat: 16g
- Saturated Fat: 6g
- Fiber: 2g
- Sugars: 22g
- Cholesterol: 45mg
- Sodium: 140mg
