Cast Iron Skillet Pecan Pie
Easy Southern pecan pie recipe with brown sugar called Cast Iron Skillet Pecan Pie! It may just be the best and easiest pecan pie recipe you'll ever make in an iron skillet.
Servings: 8 servings
Calories: 318kcal
Cost: 9
Equipment
Ingredients
- 1 rolled-up, refrigerated pie crust dough (from 14.1-ounce box of two)
- 1/4 cup salted butter
- 1 cup light or dark brown sugar
- 3 large eggs
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves or pieces
Instructions
- Preheat oven to 350F°. Let the pie crust dough sit at room temperature 10 to 15 minutes according to package directions.
- Meanwhile, melt butter in a medium-size microwave safe bowl at HIGH for 30 seconds. Or, melt in a saucepan on stove and transfer to a bowl.
- Stir the brown sugar into the warm butter and push this mixture to one side. Add the eggs to the other side of the bowl and lightly beat with a spoon or fork. Now, combine the mixture. This saves washing another bowl.
- Stir in the corn syrup and vanilla, then add the pecans.
- Unroll the pie crust dough and smooth out any ridges. Fold the crust in half and gently transfer the crust to a seasoned 10-inch cast iron skillet. Unfold the pie crust and loosely fit it into the cast iron skillet. No need to press the crust too firmly into the skillet and no crimping or fluting necessary.
- Pour the pecan filling into the prepared pie crust. The pecan filling will rise while baking to reach close to the top of the crust.
- Bake for 45 minutes or until the center is puffed and set when jiggled.
Notes
If you use unsalted butter, add 1/8 teaspoon table salt or 1/4 teaspoon Kosher salt.
No need to grease the skillet if the iron skillet is already seasoned.
Make this pie in a pie plate or pie pan. If you only have a 9-inch pie plate or pie pan, you will need to fold over the edges of pie crust dough and flute or crimp the edges. You may have to cover the edges of pie crust with pie crust shields or aluminum foil to prevent over browning.
To make this pie in a 9 or 10-inch deep dish pie plate, follow the same directions as with a cast iron skillet.
If you want to be exact on when the pie is done, the center should reach 200F degrees on an instant read thermometer.
Nutrition
Serving: 1slice | Calories: 318kcal