E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Pecan Pie Lodge Cast Iron | October 31, 2024 Easy does it when it comes to this classic pie recipe. While there may be many versions (and just as many opinions) about what makes a perfect pecan pie, we think this one will please everyone at your table, thanks to a sweet-as-pie filling and lots of crunchy, coated pecans. Use our favorite pie crust or one from the store—we promise we won’t tell! Level Intermediate Prep Time 20 minutes Cook Time 1 hour, plus 4 hours cooling time Serves 6-8 Cook it With Our Cast Iron Pie Pan Ingredients 1 recipe Basic Pie Crust (or store bought!) 1 cup light corn syrup 1 cup granulated sugar ½ cup (1 stick) unsalted butter 1 teaspoon vanilla extract 4 egg yolks 3 cups pecan halves, lightly toasted Directions Preheat the oven to 350˚F. Prepare your crust. If using your own crust, make according to directions—here are some helpful tips! On a lightly floured surface, roll out chilled pie dough to 13” in diameter. Carefully transfer the dough to the pie pan, pressing it gently into the bottom and sides. Be careful not to pull or stretch too much. Trim off excess dough about ½ inch beyond the rim of the pie pan. Tuck the excess dough under itself and crimp edges. Chill dough for 20 minutes to help prevent shrinkage. Make the filling. In a small saucepan, add corn syrup, sugar, and vanilla extract. Heat over medium low, stirring occasionally until the sugar has dissolved. Add the butter and stir until melted and fully incorporated. Remove from heat and cool for about 5 minutes. In a small bowl, beat egg yolks and slowly whisk into the sugar mixture. Add the eggs slowly to temper them and avoid cooking them. Fold in pecan halves until they are evenly coated. Bake the pie. Pour the filling into the pie crust and spread evenly. Bake for 50-60 minutes. The filling should look puffed, and the internal temperature should be 200 degrees F. Allow the pie to cool completely in the pie plate on a wire rack to allow the filling to set properly, at least 4 hours. Slice and serve! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Huevos Rancheros View recipe Winter Root Vegetable Chili View recipe Mediterranean Sea Bass View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Pecan Pie Lodge Cast Iron | October 31, 2024 Easy does it when it comes to this classic pie recipe. While there may be many versions (and just as many opinions) about what makes a perfect pecan pie, we think this one will please everyone at your table, thanks to a sweet-as-pie filling and lots of crunchy, coated pecans. Use our favorite pie crust or one from the store—we promise we won’t tell! Level Intermediate Prep Time 20 minutes Cook Time 1 hour, plus 4 hours cooling time Serves 6-8 Cook it With Our Cast Iron Pie Pan Ingredients 1 recipe Basic Pie Crust (or store bought!) 1 cup light corn syrup 1 cup granulated sugar ½ cup (1 stick) unsalted butter 1 teaspoon vanilla extract 4 egg yolks 3 cups pecan halves, lightly toasted Directions Preheat the oven to 350˚F. Prepare your crust. If using your own crust, make according to directions—here are some helpful tips! On a lightly floured surface, roll out chilled pie dough to 13” in diameter. Carefully transfer the dough to the pie pan, pressing it gently into the bottom and sides. Be careful not to pull or stretch too much. Trim off excess dough about ½ inch beyond the rim of the pie pan. Tuck the excess dough under itself and crimp edges. Chill dough for 20 minutes to help prevent shrinkage. Make the filling. In a small saucepan, add corn syrup, sugar, and vanilla extract. Heat over medium low, stirring occasionally until the sugar has dissolved. Add the butter and stir until melted and fully incorporated. Remove from heat and cool for about 5 minutes. In a small bowl, beat egg yolks and slowly whisk into the sugar mixture. Add the eggs slowly to temper them and avoid cooking them. Fold in pecan halves until they are evenly coated. Bake the pie. Pour the filling into the pie crust and spread evenly. Bake for 50-60 minutes. The filling should look puffed, and the internal temperature should be 200 degrees F. Allow the pie to cool completely in the pie plate on a wire rack to allow the filling to set properly, at least 4 hours. Slice and serve! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Huevos Rancheros View recipe Winter Root Vegetable Chili View recipe Mediterranean Sea Bass View recipe
