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Nov 23rd

Cast Iron Pecan Pie

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Bring the taste of a country Thanksgiving to the table with a
Cast Iron Pecan Pie. With the warm flavors of brown sugar and pecans,
this will be a favorite.


  • 1/2 (14.1-oz.) package refrigerated pie crust

  • 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

*Vanilla extract may be substituted.


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

2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into pie crust, 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.

(click to download printable pdf)


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