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.
Super good and will continue making it for Thanksgiving every year. Try a new Pecan Pie and you won't be sorry !!! YUM
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.
The top was kinda crumbly..awesum flavor and a gr8t dump recipe for 1st timers. Will definitely cook again...
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.
Absolutely delicious! We served it to a large group after a big southern meal and a small slice topped with vanilla ice cream was just right, making it serve 12. Definitely will make it again.
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.
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!
This is the best Pecan Pie I have ever made or tasted. Very easy to make. The cast Iron fry pan makes a good crust. It didn't stay around long.
The most awesome pecan pie ever! I altered the recipe by using 2 pie crust instead of 1. Also, I pulled the pie out of the oven 1 1/2 hours after turning the oven off, not the 3 hours. The next time I made a double recipe, made a 10 inch, a 3 inch Iron Skillet, and 1 dozen muffin size mini pies. I took pie dough, used a round cookie cutter, and cut circles of dogh and placed in the ungreased muffin tins and filled with pie mixture. Cook for 45 min, total time. Remove from oven and place on coolong rack.....enjoy!
This is a fantastic pecan pie. The crust comes out delicious in the skillet. I do wish it weren't a 4 hour use of the oven but it was well worth the time!
I love this pie it so easy to make and very good. We enjoyed it very much
@ Jan1001 I agree with you. This was an awesome recipe. People, read your recipes carefully and watch your oven. We have lease gas which burns hotter. Must use oven thermometer. Increase the bourbon? Hmm, might have to try that!!!!!!
I do not understand the negative reviews! I have made this recipe 2 times and both times the pies turned out amazing. It is so much better than the corn syrup pies. And...to ncreader ...do NOT cook with salted butter...ever! And..I always use an oven thermometer and closely watch the time and the oven temp. The only change I made to the recipe (the second time) was increasing the bourbon to 1 Tablespoon.
This is the BEST pecan pie ever! I am truly shocked by some of the negative reviews. I followed the recipe exactly - but left it in the oven overnight. It was a beautiful pie and it disappeared completely by Thanksgiving evening and received rave reviews from our family and guests. I shared this recipe with my daughter who had the same excellent result. I prefer the praline-like result versus the gooey syrup like density of most pecan pies. This will be our traditional pecan pie going forward.
So disappointed. :( The upper layer bubbled up and dried, hovering over the rest of the pie like a thin meringue. I took a bite, and so did my dad, then we threw it out. I agree with others: a waste of expensive pecans. I will return to my previous recipe.
Made this recipe by instructions except that I took it out early and it was still too done. I used this rather than my tried and true recipe due to a family member that is allergic to corn products. They 'll just have to do without next time. What a waste. The flour and milk in the recipe ruin it.
Note to ncreader. There is no salt called for in this recipe. Perhaps that is the reason it did not turn out well for you.
What a waste of good ingredients, not to mention expensive pecans. I made this recipe just as it read, except I made a from-scratch butter crust, and I used 1 tsp. bourbon and 1 tsp. vanilla in the filling. The cook time is way too much; the three hours left in the oven just dried it out. A pecan pie should have a mouthfeel of buttery silkiness, but this just felt bulky. And it was tasteless, perhaps due to salted butter(?). I never thought I could mess up a pecan pie, but this recipe and I managed to do that. Maybe it would be better with salt-free butter and a normal cook time that would leave the center slightly jiggly, but I'm not going to try again. I'll use my usual pecan pie recipe next time. Again, a waste of good, expensive ingredients and kitchen labor. A dry and tasteless pie.
This is a great pie! Super Easy to make (except for it having to sit in the oven for 3 hours). I really liked the fact that I did not have to use corn syrup. YEAH! This pie is a little crunchier version of traditional pecan pie and is now my very southern husbands new favorite pecan pie. Next time I think I will try using 1/4 c. less of both the brown sugar and reg. sugar. Heck, I might even try using sucanat. This is a very sweet pie but all good southern pecan pies are right? Will make again.
Very good. Did not have a 10" cast iron skillet, so I rolled the dough out to make it fit a 12" cast iron skillet. Reduce the cooking time, and time in oven and it worked out fine. It is a good recipe. Will now buy a 10" skillet and make if for the holidays. Definitely, a do again.
I followed this recipe to the letter and it was the best pecan pie I have ever made and aside from remembering to take it out of the oven, was also the easiest. I will make this again and again!
I made a few changes to this recipe. I used 2 eggs, 1 cup brown sugar, vanilla not bourban. I baked it 10 min on 350, 30 min on 325 and 20 min on 315. Then I removed the pie to keep it from overcooking. This is from a caramel pecan pie given to me by my sister. It turned out very good.
It was ok.....If you like crunchy pie this is the one for you....it was over cooked to me, the crust was nice and the bourbon was flavorful. I would probably try again and not allow it to bake as long.
