A crisp, golden pastry filled with rich, gooey pecan pie filling — these Deep Fried Southern Pecan Hand Pies bring the soul of Southern comfort food into a portable treat. Each bite is flaky, buttery, and sweet with just the right touch of crunch from toasted pecans. I love making these for gatherings, holidays, or anytime I crave something indulgent and nostalgic. They’re a fun twist on the traditional pecan pie, and frying gives them an irresistible texture that’s hard to beat.

Why You’ll Love This Recipe

I love how these hand pies combine everything I enjoy about pecan pie with the satisfying crunch of fried dough. They’re easy to portion and perfect for serving at parties or family dinners. I can prepare them ahead of time and fry them fresh when needed. The contrast between the crisp exterior and the gooey, nutty center makes every bite unforgettable. And let’s be honest — who doesn’t love fried pie?

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package of refrigerated pie crusts (contains 2 crusts)

• 1 cup pecan halves, roughly chopped for better distribution in the filling

• ½ cup light corn syrup to provide the signature sticky sweetness

• ½ cup packed brown sugar for deep caramel-like flavor

• 2 tablespoons unsalted butter, melted to add richness and smoothness to the filling

• 1 teaspoon vanilla extract for warmth and aroma

• 1 large egg, beaten, used to seal the pie edges

• Vegetable or canola oil, enough for frying (about 2–3 inches deep in a skillet or fryer)

• Optional toppings: powdered sugar for dusting or caramel drizzle for an extra decadent finish

Directions

1. Prepare The Filling
   In a medium bowl, I combine the chopped pecans, corn syrup, brown sugar, melted butter, and vanilla extract. I stir everything until the pecans are evenly coated, and the sugar starts to dissolve into the syrup.

2. Roll Out The Dough
   I unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cutter (about 4 to 5 inches in diameter), I cut out as many circles as possible. I gather and re-roll the scraps to cut additional rounds if needed.

3. Assemble The Hand Pies
   I place 1 to 2 tablespoons of pecan filling in the center of each dough circle. Then, I brush the edges with beaten egg to help seal. I top each filled round with another dough circle and press the edges together. To make sure they stay sealed during frying, I use a fork to crimp the edges securely.

4. Heat The Oil
   In a deep skillet or fryer, I heat enough oil to submerge the pies — about 2 to 3 inches deep. I bring it to 350°F (175°C), checking with a thermometer to maintain the right frying temperature.

5. Fry The Pies
   I carefully place the assembled pies into the hot oil in small batches. Frying each for about 2 to 3 minutes per side, I wait until they turn a rich golden brown. Once fried, I remove them with a slotted spoon and place them on paper towels to drain excess oil.

6. Serve
   While still warm, I like to dust the pies with powdered sugar or drizzle them with caramel sauce. This step is optional, but it adds a beautiful finish and extra sweetness.

Servings And Timing

• Servings: About 10 to 12 hand pies, depending on the size of your dough circles

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: 45 minutes

Variations

• Baked Version: Instead of frying, I sometimes bake the pies at 400°F (200°C) for 15 to 17 minutes, which creates a lighter version with less oil.

• Chocolate Pecan Filling: I add mini chocolate chips to the pecan mixture for a gooey, chocolatey twist.

• Spiced Hand Pies: A pinch of cinnamon or nutmeg in the filling brings a cozy fall flavor.

• Mini Hand Pies: Using a smaller cutter makes bite-sized pies, great for parties or dessert platters.

• Different Nuts: I swap pecans with walnuts or almonds for a different texture and flavor.

Storage/Reheating

• Storage: I let the hand pies cool completely, then store them in an airtight container at room temperature for up to 24 hours. After that, the crust may begin to soften.

• Reheating: To re-crisp the pies, I reheat them in a preheated oven at 325°F (160°C) for about 5 to 8 minutes. I avoid using the microwave, as it makes the crust soggy.

FAQs

Can I Make These Hand Pies Ahead Of Time?

Yes, I assemble the pies and store them in the refrigerator for up to 24 hours before frying. When I’m ready to serve, I just heat the oil and fry fresh.

What’s The Best Way To Seal The Hand Pies?

I use a beaten egg as glue around the edges and press firmly with a fork to seal the two dough rounds. This helps prevent the filling from leaking during frying.

Can I Freeze Them?

Absolutely. I freeze the assembled (but un-fried) pies on a baking sheet until solid, then transfer them to a freezer-safe bag. When I want to fry them, I let them thaw slightly so the dough is pliable but still cold.

Why Are My Pies Greasy?

This usually means the oil wasn’t hot enough. I make sure my oil is at 350°F before adding the pies. Oil that’s too cool allows the dough to absorb more grease instead of crisping quickly.

Can I Use Homemade Pie Dough?

Yes, and it works beautifully. I sometimes use my own dough if I want a flakier or more buttery crust. Just be sure to roll it thin enough for sealing and frying evenly.

Conclusion

Deep Fried Southern Pecan Hand Pies are one of my favorite ways to enjoy classic pecan pie flavor in a unique and fun format. The crisp crust, sweet nutty filling, and warm spices make them perfect for holidays or special occasions. I often find that once I start making a batch, everyone wants more than one — so I always plan to make extras. Whether served warm with a drizzle of caramel or simply dusted with sugar, these hand pies are guaranteed to impress.