National Pecan Pie Day – July 12th

Celebrate the day with a recipe from Southern Living.

Utterly Deadly Southern Pecan Pie

Utterly Deadly Southern Pecan Pie

Photo: Jennifer Davick; Styling: Buffy Hargett

“Once you’ve made a pecan pie in a cast-iron skillet, you may never go back to a pie plate. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. Serving it in the skillet is also easy and makes the dish even more Southern.”

Yield: 8 to 10 Servings

Ingredients:

  • 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

Directions:

  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.

 

Recipe by by Sylvia Subialdea, Hungry Texan (hungry-texan.com), Dallas, Texas, Southern Living
OCTOBER 2011

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s