Ingredients :
- For the Filling:
- ½ cup brown sugar, packed
- ¼ cup corn syrup
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 egg, beaten
- For the Dough:
- 1 package refrigerated pie
- crusts (or homemade pie dough)
- 1-2 tablespoons flour (for
- dusting)
- For Frying:
- Vegetable oil (for deep frying)
For the Topping (Optional):Powdered sugar, for dusting
Caramel or chocolate drizzle
Instructions :
- Prepare the Filling: In a mixing bowl, whisk together the brown sugar, corn syrup, salt, cinnamon, melted butter, vanilla extract, and beaten egg until smooth. Set aside.
- Roll Out the Dough: Lightly flour a surface and roll out the pie crusts. Use a round cutter (or a glass) to cut out circles about 4-5 inches in diameter.
Assemble the Pies: Spoon about 1 tablespoon of the pecan filling into the center of each dough circle. - Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal.
Chill the Pies: Place the assembled pies on a baking sheet and refrigerate for about 15 minutes. This helps them hold their shape while frying. - Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Make sure there is enough oil to fully submerge the pies.
- Fry the Pies: Carefully place a few pies into the hot oil at a time. Fry for about 2-3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels.
Cool and Serve: Let the pies cool slightly before dusting with powdered sugar or drizzling with caramel or chocolate. Serve warm and enjoy!
Prep Time: 20 minutes | Chilling Time: 15 minutes | Cooking Time: 6 minutes | Total Time: 41 minutes
Kcal: ~300 per pie | Servings: 8-10 mini pies
