Skillet Pecan Pie

5
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Homemade piecrust is the key to making this stunning pecan dessert.

Skillet Pecan Pie
Makes 10 to 12 servings
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
  1. 3¾ cups all-purpose flour
  2. 1 tablespoon sugar
  3. 1½ teaspoons salt
  4. 1½ cups cold unsalted butter, cubed
  5. ¾ cup cold water
Filling
  1. ½ cup unsalted butter
  2. 1 cup firmly packed light brown sugar
  3. ½ cup dark corn syrup
  4. ⅓ cup cane syrup
  5. 1½ teaspoons cornstarch
  6. 1½ teaspoons ground cinnamon
  7. 1 teaspoon vanilla extract
  8. ¼ teaspoon kosher salt
  9. 5 large eggs, divided
  10. 6 cups Schermer Pecan halves
  11. 1 tablespoon turbinado sugar
  12. Garnish: whipped topping
Instructions
  1. For crust: In the work bowl of a food processor, combine flour, sugar, and salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¾ cup cold water in a slow, steady stream until dough comes together but is not sticky (you may not need all of the water). Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray.
  3. On a lightly floured surface, roll dough to a 15-inch circle. Transfer dough to prepared skillet, pressing into bottom and up sides.
  4. For filling: In a large saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and cane syrup, stirring until sugar is dissolved. In a small bowl, stir together ½ cup sugar mixture and cornstarch. Return to sauce pan. Add cinnamon, vanilla, and salt. Whisk in 4 eggs until combined. Stir in pecans. Pour filling into prepared crust, and gently fold edges of dough over filling. In a small bowl, whisk remaining egg. Brush over crust, and sprinkle with turbinado sugar.
  5. Bake until filling is set and crust is golden brown, about 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Garnish with whipped topping, if desired.
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calories
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fat
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protein
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carbs
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Southern Cast Iron https://www.southerncastiron.com/

5 COMMENTS

  1. I’m not one to shy away from a homemade crust, so I made this pie, after my daughter bought me a copy of “Southern Cast Iron.” It came out absolutely great, and everybody loved the rustic look of the pie.

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