Food and Recipes Desserts Pies Utterly Deadly Southern Pecan Pie 4.4 (11) 10 Reviews This decadent pecan pie lives up to its name. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 4, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Active Time: 10 mins Total Time: 4 hrs 10 mins Servings: 8 to 10 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. (Call us if we're wrong!) 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. Ingredients 1/2 (14.1-oz.) package refrigerated piecrusts 1 Tbsp. 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 Tbsp. all-purpose flour 2 Tbsp. milk 1 1/2 tsp. bourbon (vanilla extract may be substituted) 1 1/2 cups pecan halves Directions Prepare piecrust: Preheat oven to 325°F. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Prepare filling: Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Pour mixture into piecrust, and top with pecan halves. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Bake pie: Bake at 325°F for 30 minutes; reduce oven temperature to 300°F, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Rate It Print