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Friday, November 11, 2011

Utterly Deadly Southern Pecan Pie

I have posted the pecan pie recipe that I use for my miniature pecan pies that I make for my family on 10/17/11.  When I saw this recipe in a recent edition of Southern Living, I knew that I had to make it, too.  My curiosity has gotten the best of me and I can't wait to bake this pecan pie in a cast iron skillet.  It will bake at 325 degrees for 30 min., then bake at 300 degrees for 30 more minutes, and then turn the oven off and let the pie stand in the oven with the door closed for 3 hrs.    Sounds interesting, doesn't it?

                                                     Utterly Deadly Southern Pecan Pie

1/2 (14.1 oz.) pkg. 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*
1 1/2 cups pecan halves

1.  Preheat oven to 325 degrees.  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 degrees for 30 minutes; reduce oven temperature to 300 degrees and bake 30 more minutes.  Turn oven off, and let pie stand in oven, with door closed, 3 hours.

*Vanilla extract may be substituted.

When I make the pie, I will substitute the vanilla extract for the bourbon and I will only use chopped pecans.

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