This old fashioned Southern pecan pie recipe is baked low and slow and in a cast iron skillet. No corn syrup required.
1 refrigerated pie crust
1 T powdered sugar
4 large eggs at room temperature
1 c firmly packed dark brown sugar
1/2 c maple syrup
1/2 c butter, melted and cooled to room temperature
1/2 c white sugar
1/2 chopped toasted pecans
2 T all-purpose flour
2 T milk
1 1/2 t bourbon or vanilla extract
1 1/2 c toasted pecan halves
Preheat oven to 325. Fit piecrust into an 8 or 9″ cast iron skillet. Sprinkle with powdered sugar.
Whisk eggs in a medium-sized bowl until foamy. Whisk in brown sugar and the next 8 ingredients. Pour mixture into piecrust and top with pecan halves.
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 oven door closed about 3 hours.
Adapted from Southern Living.
Pie should sit in turned off and closed oven for three hours before serving.
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