Pecan Pie Pockets

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 5 pies
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Vegetable oil, for frying

1 cup sugar

2/3 cup light corn syrup

1/3 cup butter

2 large eggs

1 1/2 cups chopped pecans

1 teaspoon vanilla extract

1/8 teaspoon salt

Flour, for dusting

1 premade pie crust

1 egg yolk, beaten

Confectioners' sugar


  1. In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.
  2. In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.
  3. On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.
  4. Fry the pies in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels. Lightly dust with confectioners' sugar, if desired.

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