Rating: 4 stars
39 Ratings
  • 1 star values: 5
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  • 5 star values: 27

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.

Sylvia Subialdea, Hungry Texan (hungry-texan.com), Dallas, Texas
Recipe by Southern Living October 2011

Gallery

Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
10 mins
total:
4 hrs 10 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • *Vanilla extract may be substituted.

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