Tartes aux noix de pecan frites
If you’re a fan of Southern desserts or French-inspired pastry, this indulgent treat is your new culinary obsession. These Fried Pecan Hand Pies, known in French as Tartes aux Noix de Pécan Frites, combine the deep, nutty flavors of a classic pecan pie with the irresistible texture of a crispy, golden fried pastry. Perfect for holidays, brunch spreads, or as a decadent snack, this recipe will transport your taste buds with every bite.
Whether you’re a seasoned baker or someone exploring fried desserts for the first time, this recipe is approachable and rewarding. It’s great for anyone who loves a twist on tradition, wants a crowd-pleasing dessert, or simply enjoys the warm, buttery crunch of fried dough filled with sweet, nutty goodness.
Why You’ll Love These Fried Pecan Hand Pies
Deeply flavorful: Caramelized brown sugar, toasted pecans, and vanilla create a rich filling.
Crispy and chewy: The outer crust is golden and flaky, while the center is warm and gooey.
Portion-controlled: These hand pies are great for parties or gifting.
Make-ahead friendly: Prepare the filling and dough in advance for easy frying later.
Versatile: Offers endless opportunities for customization (keep reading for variations!).
Ingredients You’ll Need
Here’s what you need to make approximately 24 hand pies:
1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
2 large eggs
5 tablespoons butter
1/4 teaspoon salt
2 cups chopped pecans
1 teaspoon vanilla extract
2 packages (14.1 oz each) Pillsbury refrigerated pie crusts
Vegetable oil, for frying
Powdered sugar, for dusting
These are easy-to-find ingredients that deliver big flavor. Using pre-made pie crusts saves time while still offering that homemade feel.
Kitchen Equipment Needed
To bring this dessert to life, gather the following tools:
Medium saucepan
Wooden spoon or silicone spatula
4-inch round biscuit cutter or glass
Rolling pin
Fork
Pastry brush (optional)
Large Dutch oven or heavy-bottomed pot
Slotted spoon or frying spider
Paper towels
Cooling rack (optional, but helpful)
Thermometer (for oil temperature accuracy)
Step-by-Step Instructions
1. Make the Filling
In a medium saucepan, combine the brown sugar, corn syrup, eggs, butter, and salt. Heat over medium, stirring frequently until the mixture comes to a gentle boil. Reduce to a simmer, then stir in the chopped pecans. Let it simmer for about 6 minutes until thick and glossy. Remove from heat and stir in the vanilla extract. Let it cool slightly while you prepare the crusts.
2. Prepare the Dough
Let the pie crusts come to room temperature before handling. Lightly flour your work surface and unroll one pie crust. Using a 4-inch cutter, cut out as many circles as you can. Gather and re-roll scraps as needed to make about 24 rounds in total.
3. Fill and Seal
Spoon about one tablespoon of the pecan mixture into the center of each dough circle. Lightly wet the edges with water, fold over to form a half-moon shape, and seal the edges by crimping with a fork. Be careful not to overfill, as it can cause leaking during frying.
4. Fry the Hand Pies
In a Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the pies in small batches (don’t overcrowd the pot) for 1–2 minutes per side, or until golden brown. Use a slotted spoon to transfer the pies to paper towels to drain.
5. Finishing Touch
Once slightly cooled, dust with powdered sugar. Serve warm for the ultimate experience.
Storage Tips
These hand pies are best enjoyed fresh, but they can be stored too:
At room temperature: Store in an airtight container for up to 2 days.
In the fridge: Keep in an airtight container for up to 5 days. Reheat in the oven at 300°F to regain crispness.
In the freezer: Flash freeze uncooked, filled hand pies on a tray, then transfer to a freezer-safe bag. Fry directly from frozen, adding 1–2 minutes to the cooking time.
Variations and Swaps
Looking to mix things up? Here are some creative takes:
Chocolate-Pecan: Add a handful of chocolate chips to the filling.
Bourbon Twist: Stir in 1 tablespoon of bourbon with the vanilla for a boozy boost.
Maple Syrup Swap: Replace corn syrup with pure maple syrup for a richer flavor.
Mini Version: Use a 3-inch cutter and adjust filling accordingly for bite-sized pies.
Gluten-Free: Use a gluten-free pie dough or homemade version suitable for frying.
Perfect Pairings
Drink: A robust cup of coffee, hot bourbon cider, or sweet dessert wine like Sauternes pairs beautifully.
Side: Serve with a scoop of vanilla bean ice cream for an elevated dessert experience.
Occasions: These are perfect for Thanksgiving, Southern-themed brunches, bake sales, or as a unique treat for potlucks.
FAQs
Can I bake these instead of frying?
Yes! Brush with egg wash and bake at 375°F (190°C) for 18–22 minutes until golden brown. They’ll be less crispy but still delicious.
Can I use homemade pie crust?
Absolutely. If you prefer the flavor or texture of your own crust, go for it. Just be sure it’s not too delicate for frying.
Do I need a deep fryer?
Nope! A Dutch oven or heavy-bottomed pot and a thermometer are all you need to safely fry these pies.
Is this the same as a Southern fried pie?
This is a French-inspired twist on the classic Southern fried pie, specifically featuring a pecan pie-style filling. The concept is similar, but the flavor leans more towards caramelized nuts and buttery richness.
Can I use other nuts?
Sure! Walnuts or chopped hazelnuts are great alternatives, though the flavor will change slightly.
Final Thoughts
These Tartes aux Noix de Pécan Frites are the perfect marriage of French pastry elegance and Southern comfort food warmth. The gooey pecan filling, crispy fried shell, and dusting of sugar make for an unforgettable dessert. Whether you’re preparing for the holidays or just treating yourself to something special, this recipe is a must-try.
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