TIPS FOR MAKING THE BEST PECAN PIE:
- Don’t over-bake. You don’t want burnt pecans on top. They will taste bitter and ruin the taste of the pie. If necessary, cover the pie with some aluminum foil.
- The pie will still be a little jiggly when you pull it out of the oven. It will continue to bake slightly even after you remove it from the oven.
- The dark corn syrup in this recipe really adds such a great flavor because of the molasses that is in dark corn syrup. It’s not so sweet that you think you might break a tooth. You can substitute with light corn syrup though if it’s all you have.
- The touch of ground cinnamon is that little ingredient that really brightens the other flavors up a bit. You don’t really taste it as a separate ingredient.
A tip about “beaten eggs”: For those of you who may be new to baking, when a recipe calls for beaten eggs, that means you need to whisk (or use a fork) the eggs together before adding them to the batter. This just helps the eggs to better incorporate into the rest of the batter.
How to easily measure honey or corn syrup: to easily measure and pour corn syrup, spray a little nonstick cooking spray in your measuring cup first. This will allow the sticky corn syrup to easily glide out of your measuring cup (works great for peanut butter and molasses too!)
1 (9-inch) frozen pie crust or refrigerated pie crust
1 1/2 cups chopped pecans
3 eggs beaten
1/2 cup white granulated sugar
3 tbsp salted butter melted
1 cup dark corn syrup
1/4 tsp ground cinnamon
1 tsp vanilla extract
When it comes to the holiday season, there’s nothing better than the classics, and we all know that Thanksgiving dinner isn’t complete without a pecan pie. Once you’ve made a pecan pie in a cast-iron skillet, you may never go back to a pie plate. This technique is easy, and the result is an authentic pecan pie, a bit crispy, a lot tasty. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. It only takes a quick 10 minutes to get this decadent pie ready to pop right in the oven, which makes it that much more appealing. Serving it in the skillet is also easy and makes the dish even more Southern. You won’t regret taking your pecan pie to new heights with this recipe this year. It’s a timeless treat with just the right ooey, gooey pecan goodness. After all, nothing satisfies a Southerner’s sweet tooth around the holidays quite like pecan pie. If you’re feeling particularly precocious, you can serve this masterpiece up with a dollop of homemade sweetened whipped cream for a finishing touch everyone will love. Once the pie is sliced and doled out, just sit back and watch everyone reach for a second helping! This pie will be your showstopper dessert this year.
Preheat oven to 350F degrees.
Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or roll the refrigerated pie crust into your pie pan and set aside.
In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup, ground cinnamon and vanilla extract until thoroughly combined.
Place the pecans into the bottom of the pie crust.
Then pour the filling on top of the pecans.
Bake for about 45-50 minutes.
Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown.
Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit.