Win Thanksgiving With Deep Fried Pecan Pie • Tasty

By Tasty · 90 min

Ingredients

Instructions

1. Sift the flour and salt into a large bowl. Rub the cold butter cubes into the flour with your fingertips until no large lumps remain.
2. Mix the egg yolks and ice water with a fork. Add the liquid to the flour, holding back a little, and mix quickly with a fork until the dough just starts to come together, adding more liquid to dry spots only if needed. The dough is ready when it holds together in a ball when squeezed.
3. Shape the dough into a disc, wrap it and chill for at least 30 minutes, or up to 4 days.
4. Preheat the oven to 350°F (180°C).
5. Roll the chilled dough on a lightly floured surface to a circle about 1/8 inch (3 mm) thick. Fit it into a 9-inch (22 cm) pie dish, trim the excess and crimp the edges.
6. Place parchment in the crust, add pie weights or dried beans, and bake for 15 minutes, until lightly golden.
7. Whisk together 1 1/2 cups of the pecans, corn syrup, eggs, sugar, vanilla, melted butter and salt. Remove the parchment and weights, pour the filling into the crust, and arrange the remaining 1/2 cup pecans in concentric circles on top.
8. Bake for 20 minutes, then cover with foil and bake 40 more minutes, until the filling is completely set. Let the pie cool completely.
9. Cut the pie into 8 equal slices and insert a popsicle stick into the crust side of each. Place on a parchment-lined tray and freeze overnight, or until solid.
10. Heat 8 cups of vegetable oil in a large heavy pot to 350°F (180°C).
11. Dip the slices in the pancake batter, fry in batches for 4 minutes, until golden brown.
12. Dust with powdered sugar and serve warm.

Summarized from Tasty's video. Watch it for the details.

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