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Upside-Down Pecan Pie

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This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.

Source: Martha Stewart Living, October 2000
Yield

Ingredients

Directions

Cook's Notes

It is important to use a cast-iron skillet when making this dessert.

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Reviews

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  • Simonne84
    19 DEC, 2014
    Will this work with the gluten-free pie crust?
    Reply
  • arriba59
    20 NOV, 2011
    I've made this a number of times and it is always a big hit. I love to take it to potlucks. The pie dough is NOT supposed to be 7/8" thick - the recipe I printed back in 2002 says 1/8" thick.
    Reply
  • Juliacr
    11 NOV, 2011
    A 7/8" thick crust? Really?
    Reply
  • MS12157780
    24 DEC, 2010
    A large corning ware casserole or pie plate won't work? Rats!! Just Rats!!! I don't own one cast iron anything now.
    Reply
  • banna2219
    21 OCT, 2009
    Is it a must to use the cast-iron skillet?
    Reply
  • maureen9788
    28 NOV, 2008
    Great pie and easy to make. Crust is great and easy to make. I would use one cup less pecans as I think that would be plenty. I love pecans but think a few less in this pie would be better.
    Reply
  • jillmurtagh
    8 OCT, 2008
    This pie completely kills, every time. The presentation is fantastic, and it even impressed friends from GA, where they know pecan pie! It is a very rustic pie, and its unevenness and imperfection make it even better. I love that it includes honey.
    Reply
  • LynneinChgo
    26 NOV, 2007
    This tastes fabulous and is super-easy to make! Tricky flipping the pie onto the parchment paper, though. Everyone loved it.
    Reply

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