• Tommy Centola

Deep Fried Pecan Pies

This week, I'm reaching into my cookbook Creole & Cajun Comfort Food for a couple of desserts.


Pecan pies are the only type of pies for some people. Here is a great way to make this comfort dessert portable. Everyone loves hand-held food. These pies are great for dessert on the go.

canola oil for frying

1 cup light brown sugar, firmly packed

1/2 cup light corn syrup

2 eggs

5 tablespoons butter

1/4 teaspoon salt

2 cups pecans, chopped

1 teaspoon vanilla extract

2 packages refrigerated pie crust

confectioners’ sugar

Preheat deep fryer to 350℉.

In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for 8 minutes. Remove from the heat and stir in the vanilla.

Bring the crust to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles. Place a heaping teaspoon of the pecan filling in the center of the circles. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all of the pie crust have been used.

Fry the pies in batches for about 1 to 2 minutes on each side, until golden brown. Drain on paper towels then lightly dust with powdered sugar. Serve warm.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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