I wish I could say I came up with this recipe…it is sinfully good!!
But I will take credit for sharing it with you.
It has all the ingredients I like…easy, quick and delicious! And it’s perfect for a girl who, I can assure you, will never make a piecrust! Which makes it one of my Thanksgiving Favorite Recipes.
I pulled this recipe out of an old Southern Living Magazine and it’s just…the best. That’s even the original photo, don’t you love it? What makes Utterly Deadly Southern Pecan Pie totally different…and totally scrumptious…is that it’s baked in a cast iron skillet.
You used to have to season cast iron before using it, but now you can buy a Lodge Cast Iron Skillet pre-seasoned at several stores, including Central Market, and once you’ve made a pie with cast iron…you may never go back.
Now all you need is a big scoop of Blue Bell Vanilla Bean Ice Cream!
Utterly Deadly Southern Pecan Pie
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
1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
2. 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.
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.
*Vanilla extract may be substituted.