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.