Cast Iron Skillet Pecan Pie Recipe

Cast Iron Skillet Pecan Pie Recipe

This cast iron skillet pecan pie is the Southern classic, made even better: a buttery, flaky crust pressed into a hot skillet, filled with a gooey brown sugar and butter custard, and crowned with a full layer of toasted pecans. The cast iron does real work here — it crisps the bottom crust in a way a glass dish never quite manages, and it holds heat so the pie stays warm through the whole dessert course.

Best of all, the skillet is the serving dish. Bring it to the table, slice it right in the pan, and serve each wedge warm with a scoop of vanilla ice cream or a dollop of whipped cream. It is the kind of dessert that looks rustic, tastes luxurious, and disappears fast.

Prep time: 20 minutes Cook time: 55 minutes Servings: 8

What You’ll Need

• 10-inch cast iron skillet
• Rolling pin
• Large mixing bowl
• Whisk
• Rimmed baking sheet

For pie dish options beyond the skillet, see our best pie dish for apple pie guide, and for skillet picks see our best cast iron skillets guide.

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 3 large eggs
• 1/3 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 2 cups pecan halves, plus extra for decorating the top

Instructions

1. Heat the oven and prep the skillet. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with butter or nonstick spray.
2. Fit the crust. Unroll the pie crust and ease it into the skillet, pressing it gently into the bottom and up the sides. Fold any overhang under and crimp the edge. If the crust is homemade, roll it to about 11 inches first so it fits the wider skillet.
3. Whisk the filling. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth and fully combined.
4. Add the pecans. Stir in the pecan halves, reserving a small handful to arrange on top. Pour the filling into the crust and arrange the reserved pecans in a decorative ring on the surface.
5. Bake on a baking sheet. Set the skillet on a rimmed baking sheet (to catch any bubbling over) and bake for 50 to 55 minutes, until the edges are set and the center still has a slight jiggle when you nudge the pan. If the crust edge browns too fast, tent it loosely with foil for the last 15 minutes.
6. Cool before slicing. Let the pie cool in the skillet for at least 2 hours — the filling needs this time to set. Slicing too early gives you pecan soup instead of clean wedges.
7. Serve warm. Serve slices straight from the skillet, warm or at room temperature, with vanilla ice cream or whipped cream.

Tips for the Best Cast Iron Skillet Pecan Pie

• Do not skip the cooling time. A pecan pie looks done before it is set. Two full hours of cooling is what turns the filling from liquid to that perfect gooey-but-sliceable texture.
• Toast the pecans first for deeper flavor. Spread the pecans on a baking sheet and toast at 350°F for 5 to 7 minutes before adding them to the filling — it deepens the nutty flavor noticeably.
• Use the baking sheet trick every time. Skillet pies sit closer to the heat and can bubble over. A rimmed baking sheet under the skillet saves your oven floor and your smoke alarm.

Gooey, buttery, and crisp where it counts — this skillet pecan pie is the dessert your Thanksgiving table will be remembered for.