Mini Fried Pecan Pies
by Masterbuilt
Ingredients
- 1 gallon cooking oil
- ¹/3 cup butter, softened
- ½ cup sugar
- ¼ cup Golden Eagle syrup
- 1 tablespoon self-rising flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 (15 ounce) package refrigerated pie crusts
- Confectioners’ sugar (optional)
Directions
- Fill Butterball® Electric Fryer with oil. Heat to 375° F; this will take approximately 15 to 20 minutes.
- While oil heats, cream the butter and sugar with an electric mixer. Beat in syrup, flour, salt, and vanilla extract. Stir in pecans until well-mixed.
- Unroll pie crusts and cut into 16 circles using a 4-inch cookie cutter (or a glass mug that is wide enough). This requires re-rolling twice using the leftover of crust. Spoon 1 tablespoon filling in the center of each crust circle. Fold dough in half, creating a half-moon shape. Seal and crimp the open edges using the tines of a fork.
- Fry the pies in batches of two at 350° F for 3 minutes until golden brown, turning occasionally to brown evenly. Remove pies and place on paper towels to drain. Let cool slightly and dust with confectioners’ sugar if desired.
