Skillet Pecan Pie

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Pecan pie belongs to the family of “transparent” pies based on brown sugar, molasses, and corn or maple syrup. These are either Southern or Pennsylvania Dutch, some harking back to traditional English chess tarts. My favorite is the Jefferson Davis pie, but nothing beats a really creamy pecan pie, like this one.

Ingredients

  • 1 recipe pie crust dough
  • 3 eggs
  • 1 cup sugar
  • 1 cup corn syrup
  • cup clarified butter
  • ¼ teaspoon salt
  • cup crumbled Heath Bar or any toffee bar
  • cup pecans, very coarsely chopped
  • 1 cup semisweet chocolate chips
  • 1 quart rich vanilla ice cream

Method

Preheat the oven to 400°F.

Line a 9-inch cast-iron skillet about 3 inches deep with the pie dough. Bake for 8 minutes, remove, and let cool. Reduce the oven temperature to 375°F.

Put the eggs, sugar, corn syrup, butter, and salt in a bowl and beat for 5 minutes. Add the toffee, pecans, and chocolate chips and mix thoroughly.

Fill the pie shell and bake in the oven for 30 to 45 minutes, or until a knife inserted into the center of the filling comes out clean. Transfer to a rack and let the pie cool for 15 minutes.

Serve with the ice cream.

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