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Sunday, October 9, 2011

Pecan Pie

I have a new receipe for pecan pie. I found it in this month's Southern Living and they got it from It is easy and so delish:

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 1 tablespoon powdered sugar
• 4 large eggs
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup butter, melted and cooled to room temperature
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans
• 2 tablespoons all-purpose flour
• 2 tablespoons milk
• 1 1/2 teaspoons bourbon*
• 1 1/2 cups pecan halves
• 1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust with powdered sugar.
• 2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.
• 3. Bake at 325° for 30 minutes; reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.
• *Vanilla extract may be substituted.


  1. I love that it's made in a cast iron skillet!

  2. Carol, I awarded you the Liebster Blog Award. Go check out my post to read about it. Congratulations!

  3. I saw this in Southern Living, and plan to try it. Nice to have a good review from you. I always make my grandmothers pecan pie during the Holidays, but will add this one this year!