Fried Pecan Pie Recipes

FRIED PECAN PIES

Steps:

• In the work bowl of a food processor, combine flour and salt; pulse 2 times. Add shortening and butter; pulse until crumbly, 4 to 5 times. Transfer mixture to a large bowl. Sprinkle ice water, 1 tablespoon at a time, over dry ingredients, tossing with a fork just until moistened. Place dough on a lightly floured surface; gently knead until combined, 2 to 3 times. Shape into a disk, and wrap in plastic wrap. Refrigerate for 30 minutes. In a medium saucepan, bring brown sugar, corn syrup, 3 tablespoons water, butter, and salt to a boil over medium-high heat. Reduce heat to low; simmer for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 15 to 20 minutes. On a lightly floured surface, roll dough to approximately 1⁄8-inch thickness. Using a 3 1⁄2-inch round cutter, cut dough into 12 rounds, rerolling scraps as necessary. Using a pastry brush, moisten edges of dough with water. Spoon 2 teaspoons pecan mixture into center of dough. Fold dough over; press edges with a fork dipped in flour to seal. Fill a large deep cast-iron skillet halfway with canola oil. Heat over medium-high heat until a deep-fry thermometer reads 350°. Gently place pies in hot oil. Fry in batches, turning occasionally, until golden brown, 3 to 5 minutes per batch. Adjust heat to maintain temperature at 350° if necessary. Remove pies with a slotted spoon; drain on several layers of paper towels. Let cool for 10 minutes. Sprinkle with sugar. Sift cocoa over pies, if desired.

FRIED PECAN PIE

Steps:

• Heat oil. Cream butter and sugar. Beat in syrup, flour, salt and vanilla extract. Stir in pecans until well mixed.
• Unroll pie dough, cut into circles using a 4" cookie cutter. Take the excess dough, roll it back out, and cut more pieces.
• Put 1 to 1/2 tablespoon of mixture to each piece of dough in the center. Fold over into a half moon looking pie.
• Using a fork seal and crimp the edge's of each pie --
• Fry the pie's at 350* for about 3 minute's turning as needed.
• Take out let cool slightly and eat away!

FRIED PECAN PIES

Steps:

• 1. In large saucepan add all ingredents Except crust, oil and vinegar. Bring to a boil, cook until slightly thick. Cool Slightly
• 2. Cut pie crust into 4"-6" circles. Put 1 TBSP filling in center of crust. Fold over and crimp crust.
• 3. Heat oil with vinegar(vinegar keeps the pie from absorbing to much oil, you will not taste it I promise. Fry on one side til golden brown, flip and fry til golden. Drain on paper toweling(or brown paper bag)
• 4. sprinkle with powdered sugar, or dip in galze. Glaze is 1 cup powder sugar dash vanilla and enough water to make a thin glaze

DEEP FRIED PECAN PIE RECIPE BY TASTY

Steps:

• Make the crust: Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain.
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving a quarter or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
• Preheat the oven to 350°F (180°C).
• Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
• Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish, trimming any excess dough around the edges. Crimp the edges in a decorative pattern.
• Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 10. Bake for 15 minutes, until lightly golden brown.
• Make the filling: In a large bowl, whisk together 1½ cups pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
• Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Top with the remaining ½ cup (60 G) of pecans in concentric circles.
• Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
• Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.
• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350°F (180°C).
• Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.
• Finish with a dusting of powdered sugar and serve warm.
• Enjoy!