Tasty Tuesday: Another Thanksgiving inspired desert. 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 In a medium-sized saucepan, combine the 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 about 8 minutes. Remove from the heat and stir in the vanilla. Bring the crusts 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 tablespoon of the pecan filling mixture in the center of a pie crust circle. 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 crusts have been used. In a large Dutch oven, heat about 1 inch oil in the bottom to 350 degrees F. Fry the pies in batches for about 1 to 2 minutes on each side - or until golden brown. Drain on paper towels then lightly dust with powdered sugar.
Posted on: Tue, 18 Nov 2014 21:26:33 +0000
Recently Viewed Topics
© 2015