Pecan Pie Pockets
  • Cooking Time: 15-20
  • Servings: 8
  • Preparation Time: 30-40
  • 1 cup sugar
  • 2/3 cup light corn syrup
  • 1/3 cup butter, melted
  • 2 large eggs
  • 1 1/2 cups chopped Pecans
  • 1 tsp vanilla
  • 1/8 tsp 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. Stir in pecans, vanilla, and salt.
  2. Bring to a boil over medium heat, reduce heat, and simmer 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. Repeat procedure with remaining piecrusts.
  4. Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and pecan mixture.
  5. In a Dutch oven or deep fryer, heat oil over medium heat to 350 degrees F. Fry pies, in batches, 1 to 2 minutes per side, or until ightly browned.
  6. Drain on paper towels.
  7. Lightly dust with confections' sugar, if desired.