Pecan Pie Pockets

Pecan Pie Pockets


  • 1 cup sugar
  • 2/3 cup light corn syrup
  • 1/3 cup butter, melted
  • 2 large eggs
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 (15-ounce) boxes refrigerated pie crusts
  • 1 egg yolk, beaten
  • Vegetable oil for frying
  • Confectioners' sugar (optional)


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

Yield: 24 servings

Source: Paula Deen

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