Pecan Pie Pockets & Homemade Whipped Cream

Yummm! This is a Paula Deen recipe that my friend, Adrienne W., recently made. She added confectioner's sugar on top, as well as the homemade whipped cream. (If you're not in the mood to make the whipped cream, just buy a tub of Cool Whip!) Adrienne said these tasted amazing. Can't wait to try them!

Ingredients
Vegetable oil, for frying
1 cup sugar
2/3 cup light corn syrup
1/3 cup butter
2 large eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt
Flour, for dusting
1 premade pie crust
1 egg yolk, beaten
Confectioners' sugar

Directions
In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.


In a medium saucepan, combine the sugar, corn syrup, butter and eggs.
Stir in the pecans, vanilla and salt. Bring to a boil over medium
heat, reduce the heat and simmer 10 minutes.


On a lightly floured surface, unroll the pie crust. Cut out rounds
using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the
procedure with the remaining dough. Place 1 pie crust round on a
clean, flat surface. Lightly brush the edges of the crust with the
beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the
center of the round. Fold the dough over the filling, pressing the
edges with a fork to seal. Repeat with the remaining rounds and pecan
mixture.


Fry the pies in batches until lightly browned, 1 to 2 minutes per
side. Drain on paper towels. Lightly dust with confectioners' sugar,
if desired.




HOMEMADE WHIPPED CREAM

2 cups heavy whipping cream
2 Tbs vanilla
1 cup confectioner's sugar

In a large bowl, whip cream until stiff peaks are just about to form.
Beat in vanilla and sugar until peaks form. Make sure not to
over-beat, cream will then become lumpy and butter-like. Works best
if you put your metal bowl and beaters in the freezer prior to making
the whipped cream. The colder the better.