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–+ servings

Deep Fried Strawberry Cheesecake Pies

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Indulge in these crispy, golden hand pies filled with cream cheese and strawberry pie filling, finished with a sweet glaze — perfect for summer parties or nostalgic desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 pieces
Course: Dessert, Snack
Cuisine: American, Fair Food
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Hand Pies
  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar for the cream cheese filling
  • ½ teaspoon vanilla for the filling
  • 1 can canned strawberry pie filling approximately
  • Refrigerated package pie crust enough for 6 rounds
For the Glaze
  • ½ cup powdered sugar
  • 1 teaspoon light corn syrup
  • 1 tablespoon water
Optional Garnishes
  • extra granulated sugar or cinnamon for dusting

Method
 

Preparation
  1. Fill a heavy Dutch oven or heavy-bottomed pot with 4–5 inches of vegetable oil. Clip an oil thermometer to the side and heat to 375°F.
  2. In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
  3. Roll out the refrigerated pie crust if needed and cut six 5–6 inch rounds.
  4. Spoon a heaping tablespoon of the cream cheese mixture and about 2 tablespoons of strawberry pie filling onto the center of each round.
  5. Lightly brush the edges with water, fold to form a half-moon, and crimp to seal.
  6. In a small bowl, whisk the powdered sugar, corn syrup, and water until smooth for the glaze.
Frying
  1. Fry one hand pie at a time for 2–3 minutes until deep golden brown. Use a spider to transfer to a paper-towel-lined tray to drain.
  2. Brush both sides of each pie with the glaze while still warm.
Serving
  1. Serve immediately, optionally with a scoop of vanilla ice cream or fresh strawberry slices.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 10g

Notes

Store cooled pies in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days. Reheat in a 350°F oven or air fryer for best results.
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