Cast Iron Skillet Pecan Pie
This rustic Cast Iron Skillet Pecan Pie features toasted pecans, a flaky homemade crust, and a rich Southern filling. Perfect for holidays, church potlucks, or any Texas gathering.
Cast Iron Skillet Pecan Pie
Every once in a while, you end up with what I like to call a happy problem. In my case, it was an overabundance of pecans.
It started with a large bag that I bought from Costco. Those would have lasted me awhile. But then, every single time I found pecans on sale at any other store (say, the restaurant supply down the street from my house), another bag somehow found its way into my pantry.
Before long I had enough pecans to feed half the county, so there was only one thing left to do—make pecan pie.
Yup. A Happy Problem.
Some of you might follow my baking blog (Out of the Box Baking). If so, you likely know that I already have a chocolate pecan pie recipe that my family loves. That pie is rich, fudgy, and loaded with chocolate. It's wonderful, but it's a completely different dessert than the one you're about to see in this post. This one? Well, it's a big more rustic, which makes it perfect for Backyard Texas Grill!
This time I wanted something a little more traditional. No chocolate. No fancy twists. Just a classic Southern pecan pie baked in my favorite cast iron skillet.
A Change in Plans
Originally, I planned to bake this pie outside on the grill, but when I realized I was out of propane, those plans came to a screeching halt. Rather than wait another day, I carried my trusty cast iron skillet into the kitchen and baked this delicious pie in the oven instead. Honestly, I'm glad I did.
Along the way I discovered something that might help you, too. Those Costco pecans had softened a bit over time. They were lacking that fresh crunch I was hoping for. A quick toast in the oven changed everything. Within minutes they were crisp again, smelled amazing, and tasted even better than before. It's one little step I'll probably take every time I make pecan pie from now on.
The finished pie is exactly what I was hoping for—rustic, buttery, loaded with pecans, and right at home beside a plate of smoked brisket or served after Sunday dinner. Now comes the hardest part...waiting for it to cool before sneaking the first slice!
At a Glance
If you're looking for an old-fashioned pecan pie with plenty of Southern charm, this one checks all the boxes. It's baked in a 10-inch cast iron skillet, uses toasted pecans for extra flavor, and comes together with a simple homemade crust that's surprisingly easy to make. Whether you're serving it at Thanksgiving, Christmas, a church potluck, or just because you have a pantry full of pecans like I did, it's a dessert that's sure to disappear quickly.
Ingredients
You will find a full printable recipe card at the bottom of this post, but here's a glance at what you'll need for this delicious pie. These are simple ingredients you might already have in your kitchen.
For the Crust
Let's start with the crust. I made a simple homemade pastry using flour, shortening, sugar, salt, and ice water. This is actually a half recipe of my regular pie dough, and it turned out to be just the right amount for a 10-inch cast iron skillet.
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup cold shortening
- scant ¼ cup ice water
For the Filling
For the filling, I stayed with traditional Southern ingredients. The only change I made was using a combination of chopped pecans and pecan halves. The chopped pecans give you plenty of nuts in every bite, while the halves create that beautiful classic pecan pie presentation.
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed brown sugar
- ⅓ cup melted butter
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 2½ cups pecans, divided
- about 1½ cups chopped
- about 1 cup pecan halves
Why I Toasted the Pecans
Toasting the pecans wasn't originally part of my plan—it happened because I was trying to rescue them!
The pecans I'd purchased from Costco had softened quite a bit while sitting in the pantry. They weren't spoiled, but they definitely weren't as crisp as I wanted them to be. I spread them onto a baking sheet and toasted them at 325 degrees for about eight minutes.
What a difference!
Not only did they become crisp again, but the buttery aroma filled the kitchen. That little bit of extra flavor carried right into the finished pie. If your pecans have been sitting around for a while, I highly recommend taking a few extra minutes to toast them before you begin.
Let's Make a Pecan Pie!
One of my favorite things about pecan pie is how simple it is to put together.
After lightly buttering my cast iron skillet, I rolled out the homemade pie dough and gently pressed it into the pan, leaving plenty of dough around the edges for a rustic crimp. I wasn't entirely sure how deep the filling would be, so I purposely left the sides a little taller than usual. As it turned out, I really liked the look.
The filling couldn't be easier. I whisked together the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon until everything was smooth. Then I folded in the chopped pecans before pouring everything into the prepared crust.
Finally, I arranged the toasted pecan halves across the top in a simple pattern. They don't have to be perfect—this pie is meant to look homemade.
Bake the pie at 350 degrees for 40 to 45 minutes, checking it around the 40-minute mark. The pie is ready when the crust is beautifully golden and only the very center has a slight jiggle. Resist the urge to cut into it right away! Pecan pie needs several hours to cool and set properly before slicing.
If you'd like clean, bakery-style slices, refrigerate the pie for 30 to 60 minutes after it has cooled to room temperature. The filling will still be wonderfully gooey but will hold together much better when sliced.
What to Expect from this Pie
A couple of things to note: This is a rustic pie and the crust might fold down on you a bit, as mine did. Such is the nature of baking with cast iron. (Either that or I left my crust too tall.) The sweetness of the filling is the best part. Well, next to the crunch of the pecans. And that light, flaky crust.
Hey, speaking of the pecans, I recommend pulling back a little on the number of pecan halves you place on top. Fewer pecans will make it easier to slice. (I never thought it was possible to add too many pecans to anything, frankly, but maybe I was wrong?)
My final take on this cast iron skillet pecan pie? It's delicious and absolutely perfect for an outdoor gathering or simply for a family get-together. If you're from the south (like I am) you'll appreciate the simplicity and the great texture and flavor.
Storage
Allow the pie to cool completely before storing.
If you're serving it within a day, you can loosely cover it and leave it at room temperature.
For longer storage, refrigerate the pie for up to 4 days.
Can I Refrigerate the Pie in the Cast Iron Skillet?
I don't recommend it. The moisture inside the refrigerator can eventually affect the skillet's seasoning, especially if the pie sits for more than a day.
Instead, once the pie has completely cooled, transfer individual slices (or the whole pie if possible) to an airtight container. That's exactly what I do using my Snapware containers. The slices store beautifully and are easy to grab whenever the craving hits.
Variations
- Add a tablespoon of bourbon to the filling.
- Use dark brown sugar for an even richer flavor.
- Add a pinch of espresso powder to deepen the caramel notes.
- Serve warm with vanilla ice cream.
- Top with fresh whipped cream.
- Sprinkle with flaky sea salt before serving.
Frequently Asked Questions
No, but they develop a richer flavor and a better texture after a quick trip through the oven.
Absolutely. Refrigerated pie dough works wonderfully in this recipe.
No. The filling bakes long enough that the crust cooks perfectly without blind baking.
The edges should be set and the center should still have a slight jiggle when gently shaken.
Yes. Wrap tightly and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Final Thoughts
There's just something special about a homemade pecan pie baked in cast iron.
Whether you're feeding family after a backyard barbecue, bringing dessert to a church potluck, or setting the table for Thanksgiving dinner, this pie feels right at home. The toasted pecans, flaky crust, and rich buttery filling come together in a dessert that's both rustic and timeless.
If you're looking for something a little more decadent, be sure to check out my Fudgy Chocolate Pecan Pie over on Out of the Box Baking. But if it's classic Texas comfort you're after, I think this skillet version will earn a permanent spot in your recipe collection.
Related Recipes
Here are some of our southern favorites.
That's it for this Post, Friends!
We're thrilled you stopped by. If you make this delicious pie and love it please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?
