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Instructions
In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, and salt. Bring to a boil over medium heat, then reduce to a simmer. Stir in the chopped pecans and simmer for about 6 minutes. Remove from heat and stir in the vanilla extract.
Let the pie crusts come to room temperature. Unroll one on a lightly floured surface and cut out circles using a 4-inch cutter. Re-roll the dough as needed until you have about 24 circles.
Place a heaping tablespoon of the pecan filling in the center of each dough circle. Lightly moisten the edges with water, fold the crust over the filling, and crimp the edges with a fork to seal. Repeat with the remaining dough and filling.
In a large Dutch oven, heat about 1 inch of vegetable oil to 350°F. Fry the pies in batches for 1–2 minutes on each side until golden brown.
Drain the fried pies on paper towels and dust lightly with powdered sugar.
Notes
Make sure the oil stays at 350°F for even frying. A thermometer can help maintain the temperature.
You can substitute chopped walnuts for pecans if preferred.
These pies are best enjoyed warm but can be reheated in the oven for a crisp texture.
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