|January 23, 2020||Posted by Wendy Perry under baking (she said in terror), Mindless Mutterings from the Teacher's Lounge, pie please, skillet cookery|
So I see that today is #NationalPieDay! We can’t let that slip by without a pie can we? I meant to post this before Thanksgiving… but, oh well! And let me just say right here that this pic was way long ago, when I don’t even remember WHAT I was taking pictures with and knew n.o.t.h.i.n.g. about food styling… and one day, I’ll make and reshoot this pie… but till then… we’ll live with this thing!
Way back when, I used to be a frequent guest on the local My Carolina Today Show. I always had so much fun with Sharon and Valonda… producer Kim, and all the crew behind the scenes. Way back in 2011, I was on their show with some fun ways to give a twist to thanksgiving… you can read all about that and recipes here!
I shared this pie then, but not in a printable format… so I’m giving this one a 2nd time around.
It is such an easy pie to make for such a big bang! You can make in a “normal” pie plate, but I like the rustic touch from making in a cast iron skillet. This Butterscotch Skillet Pecan Pie is only made better if you also take a minute to make some sweet ‘tater and molasses ice cream to plop on top. You can even blend in leftover sweet potato casserole to make the ice cream more better! No picture of that for now…
So, check your pantry and see what’s missing to make this pie. A good southern stocked pantry probably already has everything you’ll need!
Once you’ve made, come and add your comments in my facebook community!
This is such an easy pie to throw together... and you might already have all you need right in your pantry. Make yourself a Butterscotch Skillet Pecan Pie today!
- 1 1/2 cup North Carolina pecan pieces
- 2 tablespoons flour
- 3 large local fresh eggs, beaten with whisk till slightly frothy
- 1 11 ounce bag butterscotch morsels
- 1/2 cup brown sugar
- 1 stick butter, melted and cooled
- 1 teaspoon vanilla
- 1 unbaked pie crust, store-bought or your own
Preheat oven to 350.
Spray 10"-12’ cast iron skillet; place crust into prepared pan. It will naturally ‘ruffle’ as shown in picture.
In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well. Pour into pie shell and bake 350* for about 40-45 minutes.
Let pie cool before slicing as it is easier to cut at room temperature.
Sweet Potato Molasses Ice Cream (not shown): Soften 1/2 gallon of vanilla (or butter pecan) ice cream. Blend in cooked mashed sweet potato (about 1 cup) and about 1/2 cup molasses. Refreeze until serving time.
Note: A bit of cinnamon added to sweet potatoes or ice cream doesn't hurt a thing! You can even used leftover sweet potato casserole in the ice cream!
Surprise your friends with a twist on eggs benedict… country ham and egg on top of buttery cheese pierogies drizzled with red eye “hollandaise!”
Pull out your cast iron skillet for this one to get a nice little “crunch” on the patties. Making sausage to suit your own taste is really easy to do, and making a big batch at the time is too since you can freeze and take out a few patties as needed. You can make this recipe with ground pork, but we love the moistness from using ground chicken. And if you like maple sausage, make some with a hint of syrup drizzled in also. This makes a great “breakfast for supper!”
Warm up from the inside out with this creamy, “winter white” soup. Or serve it chilled! Roasting the produce adds another layer of flavor, and even turnip-haters will find those root veggies tasty. Serve with cornbread and cracklins.
January has me thinking “winter whites.” So I tweaked my GrandMa Perry’s Red Velvet Cake a little into this White Velvet version… served on my mama’s cake stand. I like to make it a day ahead and chill for cake to “ripen” and let all the flavor bloom and cake to moisten from the icing.
Having friends over for a holiday supper? No need to fret over multiple beverages … punch to the rescue! Let your imagination loose as exact measurements are not necessary with this Cheerwine punch!
You won’t go wrong serving your holiday company this Peggy Rose’s pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin…. nestled among seasoned NC Sweet Potatoes!
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
…a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!
The work has commenced. The ladies have trimmed the “scrap” meat, and it’s time to add the seasonings… it’s SAUSAGE time y’all! The best […]
You will want to keep some tea biscuits on hand in your freezer to make some of these little treats with Peggy Rose’s Jelly… anytime!