Description
Ingredients:
1 ½ cups chopped pecans
½ cup brown sugar
¼ cup maple syrup
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 package refrigerated pie crusts
1 egg (for egg wash)
Vegetable oil (for frying)
Coarse sea salt (for garnish, optional)
Directions:
In a bowl, mix chopped pecans, brown sugar, maple syrup, melted butter, vanilla extract, and cinnamon. Stir well and set aside.
Roll out the pie crusts and cut into circles using a round cutter or glass.
Spoon a small amount of pecan filling onto one side of each circle, leaving space around the edges.
Fold over and crimp the edges with a fork to seal.
Heat oil in a deep skillet to 350°F (175°C). Carefully fry each pie until golden brown, about 2-3 minutes per side.
Remove and place on a paper towel to drain excess oil.
Brush with egg wash for extra shine and sprinkle with coarse sea salt if desired.
Serve warm and enjoy!
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 320 kcal per pie | Servings: 6 mini pies
Tips:
Chill the pies before frying to help them hold their shape.
Drizzle with caramel or dust with powdered sugar for extra sweetness.
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Step-by-Step Guide
1. Prepare the Filling: In a medium bowl, thoroughly combine the chopped pecans, brown sugar, maple syrup, melted butter, vanilla extract, and cinnamon until a sticky, cohesive mixture forms. Set aside.
2. Shape the Pies: On a lightly floured surface, roll out the refrigerated pie crusts slightly. Use a 3.5 to 4-inch round cutter (or a glass) to cut out circles. Re-roll scraps to maximize yield.
3. Fill and Seal: Place 1 heaping teaspoon of the pecan filling in the center of one half of each circle. Moisten the edges of the dough with water, then fold the empty half over the filling to create a half-moon shape. Press the edges firmly with a fork to seal completely.
4. Chill (Crucial Step): Place the assembled pies on a parchment-lined baking sheet and refrigerate for at least 15-20 minutes. This prevents them from bursting open during frying.
5. Fry to Perfection: In a deep, heavy-bottomed pot or skillet, heat 2-3 inches of vegetable oil to 350°F (175°C). Carefully add 2-3 pies at a time, avoiding overcrowding. Fry for 2-3 minutes per side until deeply golden brown and puffed.
6. Drain and Finish: Transfer the fried pies to a wire rack set over a paper towel-lined tray to drain. For a glossy finish, lightly brush with a beaten egg wash while still hot. Optionally, sprinkle with a pinch of coarse sea salt.
Serving Suggestions
Serve these mini pecan pies warm for the best experience. For an elegant presentation, arrange them on a platter and drizzle with warm caramel sauce or a simple glaze made from powdered sugar and milk. A small scoop of vanilla bean ice cream or a dollop of freshly whipped cream makes a perfect, cooling contrast to the warm, crispy pies. They pair wonderfully with a cup of strong coffee or a glass of cold milk.
How-to Summary
Mix a sweet pecan filling, spoon it onto circles of pie dough, and seal into half-moons. Chill the pies, then deep-fry at 350°F until golden and crisp. Drain, add an optional egg wash for shine, and serve immediately.
Frequently Asked Questions
Can I bake these instead of frying? Yes. Bake chilled pies on a parchment-lined sheet at 375°F (190°C) for 15-18 minutes until golden. The texture will be flaky rather than crisp.
How do I store leftovers? Store cooled pies in an airtight container at room temperature for 1 day. Reheat in an air fryer or oven to restore crispness.
Can I make the filling ahead of time? Absolutely. The pecan filling can be prepared and refrigerated in an airtight container for up to 2 days before assembling the pies.
My pies burst open while frying. What happened? This is usually due to overfilling, under-sealing the edges, or skipping the chilling step, which firms the butter in the dough.
What’s the best oil for frying? Use a neutral, high-heat oil like vegetable, canola, or peanut oil for a clean taste and optimal frying temperature.
Common Mistakes to Avoid
- Skipping the Chill: Not chilling the assembled pies causes the dough to soften, leading to leaks and oil absorption.
- Overfilling: Using too much filling puts pressure on the seals, causing bursts. A heaping teaspoon is sufficient.
- Incorrect Oil Temperature: Oil that’s too cool makes pies greasy; too hot burns the crust before the filling heats. Use a thermometer.
- Poor Sealing: Ensure edges are completely sealed with a fork, and check for any tiny holes before frying.
- Crowding the Pot: Frying too many at once drops the oil temperature drastically, resulting in soggy, oily pies.
Conclusion
These Fried Mini Pecan Pies are a delightful twist on a classic dessert, offering a irresistible combination of a crispy, flaky crust and a rich, gooey pecan filling. By following the detailed steps and avoiding common pitfalls, you can confidently create this impressive Southern-inspired treat. Perfect for a special occasion or a comforting weekend project, they are sure to become a requested favorite. Enjoy the process and the delicious, warm results!