Once you’ve made a pecan pie in a cast-iron skillet, you may never go back to a pie plate. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. Serving it in the skillet is also easy and makes the dish even more Southern.
1/2 (14.1-oz.) package refrigerated piecrusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon*
1 1/2 cups pecan halves
How to Make It
Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
Butter is probably the answer to your prayers. It is the absolute best non-stick agent I have ever found. Since it does not form a burned-on brown glaze as vegetable oils do, cleanup is very easy. My mom, who was a superb cook, used her cast iron pans extensively, but never "seasoned" them; after each use she scoured them with steel wool, and they were all smooth as satin.
This pie is not bad tasting, but it's not great tasting either.
Hey look, we raise pecans on our farm.
This recipe might be good if you've never had a great pecan pie before.
But if you have, this will be a disappointment.
1. The texture is not smooth- it is curdy, lumpy- and I don't mean the pieces of pecan- that's supposed to be lumpy, in contrast to the brown sugar-butter-egg part of the filling which should be smooth and creamy.
2. The flavor is only ok, and does not make up for the horrid texture. I tried twice to eat a piece of this pie but could not finish one either time.
Another thing I noticed: no corn syrup in this recipe. Most recipes have it- perhaps the lack of it is the reason for the clunky texture of the filling. Also, flour in the filling is not always an ingredient in pecan pie pilling either.
In any case- never again for this recipe.
This is not your Mama's pecan pie. This has a more sophisticated flavor, a more sophisticated texture. Sprinkling powdered sugar on a boxed pie crust is a clever way of making the crust taste like homemade. If you're looking for a delicious alternative to the usual Karo Syrup pie, you've got to try this!
OMG!!!! Never, ever would I have thought you could make a pecan pie in a cast iron skillet. AWESOME!!! My husband said this is the NEW FAVORITE pecan pie. We absolutely loved the texture of the filling versus the traditional jelly type filling.
The only problem I had was with the crust sticking to the skillet. I'll try re-seasoning it and see if that does the trick? Has anyone else had this issue? Have any suggestions on how to resolve the problem?
Thanks SO MUCH for sharing this recipe!!! Just can't rave about it enough!!!
I was never a fan of pecan pie because of the karo syrup versions - I decided to give this a go because my boyfriend loves pecan pie. This recipe won me over - even after carefully assembling and measuring my ingredients - the melted butter, that was left to cool, was left out - I realized this halfway through the active baking process. I decided to spoon some of the melted butter on top of the filling. To my surprise - the pie came out perfectly! this is a recipe is a keeper and will be on my holiday pie rotation from here on in. I used bourbon AND bourbon vanilla - 1.5 tsp of each and my own crust recipe - not into store bought - maybe I would do it in a pinch- but not for a holiday dessert.
I made this recipe for two important occasions. I had rave reviews and requests for more!
This recipe is very easy to make only requiring enough time to be set aside so that the pies have time to bake and rest in the oven.