Utterly Deadly Southern Pecan Pie

Photo: Jennifer Davick; Styling: Buffy Hargett
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.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 4 Hours, 10 Minutes

Ingredients

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

Preparation

1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.

2. 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.

3. 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.

*Vanilla extract may be substituted.

Note:

Sylvia Subialdea, Hungry Texan (hungry-texan.com), Dallas, Texas,

October 2011