This is not your Mama’s pecan pie. This has a more sophisticated flavor, a more sophisticated texture. Sprinkling powdered sugar on a boxed pie crust is a clever way of making the crust taste like homemade. If you’re looking for a delicious alternative to the usual Karo Syrup pie, you’ve got to try this.
OMG!!!! Never, ever would I have thought you could make a pecan pie in a cast iron skillet. AWESOME!!! My husband said this is the NEW FAVORITE pecan pie. We absolutely loved the texture of the filling versus the traditional jelly type filling. The only problem I had was with the crust sticking to the skillet. I’ll try re-seasoning it and see if that does the trick? Has anyone else had this issue? Have any suggestions on how to resolve the problem? Thanks SO MUCH for sharing this recipe!!! Just can’t rave about it enough!!!
I made this recipe for two important occasions. I had rave reviews and requests for more! This recipe is very easy to make only requiring enough time to be set aside so that the pies have time to bake and rest in the oven.
The most awesome pecan pie ever! I altered the recipe by using 2 pie crust instead of 1. Also, I pulled the pie out of the oven 1 1/2 hours after turning the oven off, not the 3 hours. The next time I made a double recipe, made a 10 inch, a 3 inch Iron Skillet, and 1 dozen muffin size mini pies. I took pie dough, used a round cookie cutter, and cut circles of dogh and placed in the ungreased muffin tins and filled with pie mixture. Cook for 45 min, total time. Remove from oven and place on coolong rack…..enjoy!
1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
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