Deep Fried Pecan Pies

Deep Fried Pecan Pies

Each holiday season, the remarkable people at the Betty Crocker Kitchen pick a list of culinary tendencies they believe will be hot in the coming year. Betty Crocker's Red Hot Holiday Trends is a fun way. They requested the Betty Bloggers to get in on the game by assigning each of us among the 10 trends in creating a recipe to utilize. I was thrilled to learn that I'd been assigned the"All American Pastries" fashion since we Southerners understand some pastries. When it comes to Southern pastries -- the list is topped by pies. There is another pie that is Southern quite like the pie. But I knew I could generate a pie. So I turned them and fried them. Now, this is true decadence...
Recipe adapted from HERE
Deep Fried #Pecan Pies
Ingredients
  • 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
Instructions
  1. In a medium-sized saucepan, combine the sugar, corn syrup, eggs, salt and butter. Bring to a boil over moderate heat, reduce the heat and stir in the pecans. Simmer for around 8 minutes. Remove from the heat and stir in the vanilla.
  2. Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles with a circle cutter. Re-roll the dough and repeat until all the dough has been used. You should wind up with about 24 circles.
  3. Put a spoonful of the pecan filling mixture in the middle of a pie crust circle. Moisten the edges of the crust with water, then fold the crust above, crimping the edges. Repeat the procedure are used.
  4. In a large skillet, heat about 1 inch oil in the bottom to 350° F. Fry the pies in batches for around 1 to 2 minutes on each side - or till golden brown. Drain on paper towels then lightly dust. Serve warm.

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