Saturday, September 5, 2015

Cast Iron Skillet Pecan Pie

I love anything made in Cast Iron. I'm part of the administration team of Cast Iron Cookware. We're always in search of Cast Iron recipes. There's something appealing about this Pecan Pie recipe made in a 10" Cast Iron Skillet. Maybe it's because it's not made with Corn Syrup like most traditional
Pecan Pies.

Cast Iron Skillet Pecan Pie

Here's what you'll need:
Preheat the oven to 325 degrees. Later in the recipe you'll reduce the temperature to 300 degrees.
1 - 10" Cast Iron Skillet.

1 package of refrigerated Pie Crust.
1 TBS Confectioner's Sugar
4 large Eggs
1 1/2 C Brown Sugar
8 TBS Butter, melted and set aside to reach room temperature.
1/2 C granulated Sugar
1 C chopped Pecans
2 TBS Flour
2 TBS Heavy Cream
2 tsp Bourbon
1 1/2 C Pecan Halves

Fit Pie Crust into the Skillet.
Sprinkle evenly with Confectioner's Sugar. I use a small sieve to help distribute the sugar.

In a large mixing bowl:
Whisk well.

Brown Sugar
Granulated Sugar
Chopped Pecans
Heavy Cream
Whisk well.
Pour into the Crust.

Arrange Pecan Halves over the top of the Pie.
Bake 30 minutes.
Reduce oven temperature to 300 degrees.
Bake an additional 30 minutes.

Turn off the oven, keep the door closed and let the pie continue to bake for 3 hours.
Serve the Pie from the Skillet.

Peace in the Kitchen.

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