| | |

Apple Brandy Candied Pecan Pie

Apple Brandy Candied Pecan Pie brings together the warm flavors of brandy and slight spice of southern candied pecans, to balance out the traditional sweetness of your holiday pecan pie. Made in a cast iron skillet and topped with homemade whipped cream, this dessert is sure to take center stage.

Cast Iron Skillet Pecan Pie

The inspiration for this dish came from my love of candied pecans, a bag of chocolate (not used in this recipe), locally sourced honey, and some extra apple brandy we had on the shelf. I love to cook with alcohol. The flavors that develop in each dish give such a depth of flavor and add a beautiful aroma. The alcohol itself cooks out, making it suitable still for children to enjoy, yet feels elevated for adults.

Pecan Pie Ingredients

Your traditional pecan pie includes:

  • pie crust
  • eggs
  • sugar
  • Karo syrup
  • butter
  • salt
  • vanilla extract
  • pecans

This spicy, southern pecan pie twist calls for honey instead of Karo syrup, additional warm spices such as cinnamon, smoked paprika, and cayenne, brown sugar instead of white sugar, and the addition of brandy.

Tools you’ll need for this recipe

How to make pecan pie in a cast iron skillet

Start by combining butter, sugar, spices, honey, and brandy into a sauce pan, cast iron or otherwise. Heat over a medium-low stove top, stirring often to melt the butter. Once the butter has melted, keep over the heat until the mixture is bubbling consistently. The mixture should continue to bubble even when stirred. Now remove from heat.

While the mixture is on the stovetop spray your skillet with PAM baking cooking spray for easy release. Gently unroll your pie crust and press into the form of the skillet. Do not stretch. A store bought pie crust fits perfectly as is and holds the perfect amount of pecan pie filling.

Pro Tip

For ease and to prevent cracking or tearing, remove your pie crust from the refrigerator 1 hour before you plan to use it. A store bought pie dough at room temperature is much easier to handle than a cold one.

Once the caramelized sauce mixture has cooled a few minutes, add it to a bowl with your pecans. Add the salt and vanilla extract to the bowl as well, then stir. In a smaller bowl, lightly beat your eggs. Very slowly add the eggs to the pecan mixture being careful to not cook the eggs if your mixture is still hot. Stir as you add the eggs. Pour the entire bowl into your prepared crust.

Place the skillet into a preheated 350F oven for about 50 minutes. Allow to cool completely so the sugars have the ability to crystalize for ease of cutting. While waiting for your pie to cool, make some homemade whipped cream for topping.

Pecan Pie without corn syrup

Let me preface this by saying, I’m not all high-and-mighty when it comes to corn syrup. I have nothing against using it and those that do. However, corn syrup is not the greatest for you and when thinking about the holidays and the amount of food we’re already consuming, I wanted to be sure that the dessert didn’t send us over the edge. You’ll notice this pecan pie is a bit lighter in sweetness. Because we aren’t using Karo syrup, it’s not cloyingly sweet and instead offers a bit of warmth and doesn’t leave you feeling weighed down.

Substitutions for corn syrup

If you’re looking for a substitution to corn syrup like I was but perhaps have someone with a honey allergy, try these ingredient options:

How to store and serve pecan pie

Does pecan pie need to be refrigerated?

Because pecan pie contains eggs, it does need to be refrigerated after cooling. Being refrigerated will also help it to firm up and cut nicely. So that’s a win-win.

How to store leftover pecan pie

Any leftovers should be stored in appropriate Tupperware or wrapped tightly with plastic wrap, and kept in the refrigerator for 3-4 days.

Can you freeze pecan pie?

Yes! If you want to make pecan pie ahead of time and have it ready to go for your holiday gathering, you can make the pie to completion and freeze after cooling. A pecan pie can be frozen for up to two weeks. The night before you’re ready to serve, remove it from the freezer and allow to thaw in the refrigerator.

How to reheat a frozen pecan pie

Once thawed, allow to sit at room temperature for 10 minutes. Place on a baking sheet and bake in a 350F oven for an additional 10 minutes. This will help to remove any additional moisture lingering on your pie and firm it up. Remove and serve warm or allow to cool again completely before cutting.

What to serve with pecan pie

Some serve with ice cream, but I love homemade whipped cream. Simply add a cup of heavy whipping cream to a mixing bowl and beat on high with a handheld mixer. It will only take a few minutes for the cream to thicken and double. Do not overbeat it as you then run the risk of making butter. Add a tablespoon of sugar and teaspoon of vanilla extract before beating for added flavor.

Holiday dishes to pair with Pecan Pie

Pin it for later!

A pin image of pecan pie, close up with a text overlay about pecan pie.
5 from 4 votes

Apple Brandy Candied Pecan Pie

The aroma of apple brandy and bite of spiced candied pecans comes together in this holiday favorite, pecan pie. Only, we're taking it a step further and using honey and brown sugar as the sweetener instead of the traditional corn syrup.
Print Recipe
Prep Time:15 mins
Cook Time:50 mins
Cooling Time:40 mins
Total Time:1 hr 45 mins

Equipment

  • 10-inch cast iron skillet
  • sauce pan
  • Fork
  • Measuring Cups
  • measuring spoons

Ingredients

  • PAM Cooking Spray or grease of choice
  • 1 pie shell unbaked
  • 2-1/2 cups pecans whole or chopped
  • 1/3 cup butter
  • 1 cup brown sugar packed, light or dark
  • 1 teaspoon cinnamon
  • 3/4 teaspoon smoked paprika
  • 1/4-3/4 teaspoon cayenne depending on the amount of spice you like
  • 3/4 cup honey
  • 1/4-1/3 cup brandy I used Apple Brandy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs whole

Instructions

  • Start by combining butter, sugar, cinnamon, smoked paprika, cayenne, honey, and brandy into a sauce pan. Heat over a medium-low stove top, stirring often to melt the butter. Once the butter has melted, keep over the heat until the mixture is bubbling consistently. The mixture should continue to bubble even when stirred. Now remove from heat.
  • While the mixture is on the stovetop spray your skillet with PAM baking cooking spray for easy release. Gently unroll your pie crust and press into the form of the skillet. Do not stretch. A store bought pie crust fits perfectly as is and holds the perfect amount of pecan pie filling.
  • Once the caramelized sauce mixture has cooled a few minutes, add it to a bowl with your pecans. Add the salt and vanilla extract to the bowl as well, then stir. In a smaller bowl, lightly beat your eggs. Very slowly add the eggs to the pecan mixture being careful to not cook the eggs if your mixture is still hot. Stir as you add the eggs.
  • Pour the contents of the bowl into your prepared skillet and bake at 350F for 50 minutes. Remove from the oven and allow to set at room temperature for about 45 minutes. This will allow the sugar to crystalize and stiffen for easier cutting. Serve with whipped cream or ice cream.

Nutrition

Calories: 396kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 266mg | Potassium: 118mg | Fiber: 2g | Sugar: 43g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: 10 inch skillet, candied pecans, dessert, easy desserts, holiday recipes, pecan pie, pie, skillet desserts, skillet pie, thanksgiving
Servings: 10 people
Calories: 396kcal
Author: Katie Chase

Similar Posts

4 Comments

  1. 5 stars
    Oh YUM! I love how you explained the versatility of the filling – bringing warm flavor without the heavily sweet kyro syrup. My favorite recipies are ones I feel I understand enough to play with, this is my new go to!!

  2. 5 stars
    Every year for the holidays my daughter in law requests pecan pie as it’s one of her favorites, excited to try this recipe this year!
    However since it’s only April, I may need to try it during the summer holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating