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First off, I am a chocoholic and it takes a lot for me to crave a dessert that is not chocolatey in any way. Second, I personally do not like to mix nuts with my dessert. Yuck!!! So I have never even thought nor wanted to make a pecan pie, until I tasted my boyfriend's Mom's Pecan Pie. This Genius of a woman bakes her pie in a Cast Iron skillet. I finally understood the term "slap yo' mamma good". I really wanted to slap my boyfriend's Mom because the pie was so delicious. I didn't know what else to do. I refrained from any type of slapping because my boyfriend's mom is over 6 feet tall. No Joke. This is the simplest and most delicious pie you will ever make, you just need a nicely seasoned cast iron skillet that has been used for a few decades. I had to borrow one from the pie master herself.

(I do not have a great camera or just can't work my well, not sure which, whatever the reason the pictures are on the bright side)

Ingredients:

1 Pie Crust

1 Tlb. Powdered Sugar

4 Eggs

11/2 C. Brown Sugar

1/2 C. Butter (Melted)

1/2 C. Sugar

2 Tlb. Flour

1 Tlb. Milk

11/2 Tsp. Vanilla Extract

1/2 C. Chopped Pecans

1 C. Pecan Halves (I used pecan pieces instead of halves because they are much cheaper buying them bulk at Sprouts Market)

Step 1: Put Crust in Cast Iron Skillet

Pre-heat your oven to 325 degrees. It is crust time! Use your favorite crust recipe! The key here is the cast iron skillet. You can also buy a pre-made crust if you are not in to making your own. I would get your crust from Trader Joes. Place your rolled out pie crust into the cast iron skillet and form the crust along the edges of the skillet. The rustic look is best for this application. This is where the 1 tablespoon of powdered sugar comes into play. Sprinkle the powdered sugar over the uncooked pie crust and set aside.

Step 2: The Filling

For the filling whisk together the eggs, brown sugar, melted butter, sugar, flour, vanilla, milk, and the chopped pecans until combined. Easy as pie. (sorry for the stupid pun) Pour the pie mixture into the pie crust and top with the remaining 1 cup of pecans.

Step 3: Bake

Bake at 325 degrees for 30 minutes.

Turn down the oven to 300 degrees and bake for an additional 30 minutes.

Turn off the oven and leave the pie in the oven for 3 hours. Do not open the oven door!!! Sounds crazy but the pie comes out delicious.

NOW, Cut out a slice of pie and top with some ice cream if so desired then take bite and put it in your pie hole (mouth) and enjoy. Yum yum yum.

THE END.

<p>It's me again.. here we go: </p><p> Bake at 325&deg; for 30 minutes; reduce oven temperature to 300&deg;, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.</p>
<p>OMG. yyyyyy did you not post the baking time? I've done this before, with success and without...and I can't remember the timing! </p>
<p>I love anything baked in cast iron. I think it reminds me of when my mom cooked in cast iron and we lived in the country. Just something you might try; when you melt the butter, put it on top of the pecans in a microwave safe glass bowl and nuke them together. It coats the pecans and as it bakes, it will toast them; awesomeness! Thank you for this instructable! </p>
<p>I made my own with a fruit filling! Thanks for the Instructable :-) </p><p>https://www.instructables.com/id/Cast-Iron-Peach-Raspberry-Pie/</p>
<p>Your pie is beautiful. Thank you so much for sharing it with me. It made my day!</p>
Was that a 10 or 12 inch skillet?
<p>It was a 12 inch skillet!<br> </p>
<p>Really cool, thanks for posting!</p>
<p>&quot;<em>I really wanted to slap my boyfriend's Mom because the pie was so <br>delicious. I didn't know what else to do. I refrained from any type of <br> slapping because my boyfriend's mom is over 6 feet tall. No Joke.&quot;</em></p><p>Plus mama can swing a cast iron pan with ease, good self- preservation thinking going on there. ;-)</p><p>This is a most unusual method, thanks for sharing and get over the nut thing, they're a great addition to desserts. :-o </p><p><br></p>
<p>You speak the truth! Thank you for your comment. : )</p>

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