Description
These Deep Fried Strawberry Cheesecake Pies are a delightful treat combining creamy cheesecake filling and sweet strawberry pie filling encased in a crispy, golden fried pie crust. Perfectly glazed with a sweet powdered sugar glaze, they offer a crunchy exterior and a luscious, fruity interior, making them an irresistible dessert for any occasion.
Ingredients
Cheesecake Filling
- 4 oz cream cheese, softened
- ½ teaspoon vanilla extract
- ¼ cup sugar
Pie Crust and Fillings
- Refrigerated pie crust
- Canned strawberry pie filling
- 1 tablespoon water (for sealing crust edges)
- Vegetable oil, for deep frying (about 4-5 inches deep)
Glaze
- ½ cup powdered sugar
- 1 teaspoon corn syrup
- 1 tablespoon water
Instructions
- Heat the oil: Fill a heavy Dutch oven or heavy-bottom pot with 4-5 inches of vegetable oil. Use an oil or candy thermometer to heat the oil to 375°F. Maintaining this temperature is crucial to avoid greasy or burnt pies.
- Prepare cheesecake filling: In a medium bowl, blend together softened cream cheese, ½ teaspoon vanilla extract, and ¼ cup sugar using a hand mixer until smooth and creamy.
- Cut pie crust rounds: Roll out the refrigerated pie crust if needed. Using a 5-6 inch bowl, trace and cut out 6 round shapes. Adjust rolling if the bowl does not fit three times across the dough.
- Assemble pies: Spoon a heaping tablespoon of cheesecake filling and approximately 2 tablespoons of canned strawberry pie filling onto each pie crust round.
- Seal edges: Lightly brush the edges of each crust round with water. Fold the dough over the fillings to form a half-moon shape and crimp the edges to seal the pies securely.
- Make the glaze: In a small bowl, whisk together powdered sugar, corn syrup, and water to create a smooth glaze. Set aside for later use.
- Deep fry the pies: Fry one pie at a time in the hot oil for 2-3 minutes or until golden brown and crispy. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
- Glaze the pies: While still warm, brush the glaze over both sides of each fried pie using a pastry brush. Place the glazed pies on a baking sheet or cooling rack to set.
- Serve: Repeat the frying and glazing steps for all pies and serve immediately for the best texture and flavor.
Notes
- Ensure oil temperature remains at 375°F for even frying and to prevent excessive oil absorption.
- Use a heavy-bottomed pot for better heat retention during frying.
- Work with one pie at a time in the oil to avoid temperature drops and sticking.
- Glazing the pies while warm helps the sugar glaze adhere better.
- Serve immediately for optimal crispiness as the crust may soften if left too long.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
