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Utterly Deadly Southern Pecan Pie

Once you’ve made this decadent 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 makes the dish even more Southern.
8 Servings - 4 hr 10 min -
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Servings:8  | Calories:528 | Total Fat:32g  | Chol:124mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 32g
49 %
Sat Fat 10g
50 %
Total Carb 59g
20 %
Fiber 2g
8 %
Sugars 55g
Cholesterol 124mg
41 %
Sodium 151mg
6 %
Protein 6g
12 %
29% Light brown sugar
26% Others combined
24% Pecan
19% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 : View recipe directions on
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