So truth is, before Thanksgiving, I had never made a pie before. So I really had no idea what I was doing, or what to expect. Also, from what I can tell, making a pie in a cast iron skillet is supposed to be a completely different baking experience as well.
I picked this pecan pie recipe because I love cooking with our cast iron, and because it seemed really simple to throw everything together. I knew I had so many other things I was going to be trying to do on Thanksgiving, so I didn’t want to have a huge project on my hands.
What You’ll Need
1 14.1 oz. refrigerated Pie Crust
1 tablespoon of Powdered Sugar
4 large Eggs
1 1/2 cups firmly packed Light Brown Sugar
1/2 cup Butter, melted and cooled to room temp.
1/2 cup Sugar
1/2 cup chopped Pecans
2 tablespoons All-Purpose Flour
2 tablespoons of Milk
1 1/2 teaspoon of Bourbon
1 1/2 cups Pecan Halves
Start off by preheating the oven to 325 degrees. Next, work to fit your piecrust into a 10-in. cast iron skillet. (I recommend greasing the skillet.). Sprinkle your piecrust with powdered sugar. After your crust is good to go, whisk the eggs in a large bowl, and add the light brown sugar, butter, sugar, chopped pecans, all-purpose flour, milk, and bourbon.
Pour this mixture into the piecrust, and top with the pecan halves. Pop this baby in the oven, and bake at 325 degrees for 30 minutes. After 30 minutes, reduce the temperature to 300 degrees, and bake for 30 more minutes. When the pie has baked for a full hour, turn the oven off, and let the pie sit in the oven, with the door closed, for 3 hours.
THE SKINNY: So I wouldn’t exactly call my first go-round of making this recipe a success. The pie was really good, but it was also very dry and crunchy until you broke through to the very center. Not sure if I messed up slightly on the measurements of some of the ingredients, or if I made some sort of error in the oven times.
Either way, the pie was still really good, and I will definitely make this again. I think this pie is most practical for baking when only planning on cooking a few small things, because it takes up so much time and real estate in the oven. This wasn’t SO bad for me because we have a double oven, and we smoked our turkey outside. Luckily, I was able to line up the timing, and prepare all of our side dishes in the other oven, but I realize this won’t always be the case.
If you give this recipe a try, or have any ideas as to why mine came out a little dry, let me know in the comments below. Would love some input for next time I give this thing a go.