Pecan Pie

I f you’re in the mood for an easy, delicious dessert that takes mere minutes to prepare for the oven, then this recipe is for you.

I’m not sure there is any pie (other than pumpkin) that screams the Fall season quite like Pecan Pie.

You’ll only need a handful of ingredients for this recipe including, pie crust, butter, sugar, confectioners sugar, brown sugar, flour, milk and of course, pecans.

Click to download a PDF of the complete recipe for this PECAN PIE RECIPE.

pecan pie ingredients

First, spread pie crust (frozen, box mix, or make your own from scratch) into a 10-inch cast iron skillet.  Sprinkle with confectioners sugar.

I didn’t own a cast iron skillet before I made this recipe and it’s nice to finally add a piece of cast iron to my kitchen hardware.

Picked this one up at Walmart for under $15.  Good price and made in the USA to boot.

pie crust and skillet

Use a whisk to whip up the eggs until they become foamy.

Then, add all sugars, butter, flour, milk, vanilla and 1/2 cup of chopped pecans.

Mix thoroughly.

whipped eggs

Pour mixture into the pie crust and you’re almost done. Pop in the oven for 30 minutes, reduce heat and bake for another 30 minutes.  Check my PDF for complete recipe and directions.

Yes, it’s that easy.  Not sure why I didn’t try to make pecan pie sooner.

NOTE: I actually made this pie twice over the last few weeks.  The first time I used a frozen pie crust which didn’t quite fit into the cast iron skillet perfectly.  The second time around, I used a pie crust that I made from a boxed mix.

The one with the boxed mix allowed me to customize the size of the crust so I was able to spread it into the skillet in a way that was more form fitting.

pecan pie ready for oven

I ended up with a little bit of extra pie filling mixture so rather than toss it, I decided to use it to put it to good use.

Waste not, want not, right?

pecan pie filling

Using a small amount of pie crust, I used my tartlet pan to make mini versions of pecan pie.

I found this pan at Williams Sonoma a while back and it makes the most adorable, versatile mini treats.

mini tartlet pan
Pop the pan in the oven for about 35 minutes and afterwards you’ll have beautiful bite-size desserts that will get gobbled up in no time at all.

How delicious do these look?

pecan tarts

You’re going to pop more than one of these in your mouth.

Trust me, these are going to disappear pretty quickly.

pecan tart

I’ve always loved Pecan pie but for some reason, I always assumed it was a difficult pie to make.

As you can see, quite the contrary.

Click to download a PDF of the complete recipe for this PECAN PIE RECIPE.

Pecan pie

Instead of transferring this pie to a more decorative dish, I kind of like the country/rustic look of serving it right out of the skillet.

NOTE: If you plan to transfer the pie, it’s a good idea to use baking spray on the skillet before putting the crust in place.

pecan pie in skillet
Of course the slices will look regardless of the kind of dish it’s served from.

Ice cream or whipped cream are optional but this pie is really over the top when you add a tasty toppings.

pecan pie slice

I’m so glad I finally decided to try my hand at making a pecan pie.  Hope you give it a try too.



I’m participating in a delicious linky party over at Kate’s at Centsational Girl.  For a look at more delicious recipes, pop by the soiree for a ton of tasty inspiration.


soft pumpkins

I’ll finish up my two-part series on creating a velvet harvest with a look at how to make these gorgeous soft pumpkins in this photo.

Just like the real caps on my soft acorn project from Part 1, these pumpkins also sport a real pumpkin stem.

Coming up on Monday (10/8) I’ll walk step-by-step through this easy construction process that may make you want to start making your own pumpkins right away.

Hope you pop by this blog again for Part 2 of creating a VELVET HARVEST.

See you then.  ♥

  • Mariana

    My mother loves pecan pie. I shall have to try this next time she visits, thank you!
    Mariana (BYW Boot Camp)

  • Rachel

    I don’t know if I have ever made a pecan pie …. Looks wonderfully yummy though!! 🙂 🙂 thanks for sharing the recipe, I may just have to give it a go.

  • Monica

    I love pecan pie, and I love an excuse to cook with my cast iron skillet …. so a win/win situation for me 🙂 Thanks for sharing the recipe. And have a happy Saturday!

  • Vicki

    Oh my word Lisa, your photography is a-ma-zing. Pecan pie is one of my mom’s favorites and thanks to your post, I can try it from scratch.

  • Ellen in Oregon

    Pecan Pie is my absolute favorites and it is so easy to whip up the filling. I wish I had inherited my Mom’s pie crust skills, but no one has ever complained about the frozen crust, so it passed the test. Where did you find the tartlet pan? I have seen the individual moulds, but never a pan where you could make a dozen at a time – how great! It is nice to have at least one cast iron pan. I love how you made the pie in the skillet. It makes a wonderful presentation for guests. I mainly use mine for corn bread and I will never make it in any other pan. I am always seasoning the cast iron and wonder if it will ever reach teh point where nothing will stick to it. I have read that you should never was real cast iron with any dish detergent, but that is a little too retro for me. I do dry it immediately because it will turn to a pan of rust otherwise. I will be making your pecan pie this weekend, so thank you for the suggestion. I am looking forward to learning how to make those beautiful velvet pumpkins too.

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