Lunch: Utterly Deadly Southern Pecan Pie Recipe | MyRecipes

Recipe by Sylvia Subialdea, Hungry Texan (hungry-texan.com), Dallas, Texas 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 th

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts
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

Instructions

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