There’s no tool more cherished in a home kitchen than a well-seasoned cast-iron pan. Whether your skillet has been passed down for generations or is just starting to see its full potential, it’s a go-to for many dishes. This tart lemon pie, from Fredericksburg Cast Iron Co., uses your pan in a somewhat unexpected way.
Lemon Skillet Pie
Pie
1/2 cup (1 stick) butter, melted, plus more for the pan
1 1/2 cups crushed graham crackers
1/2 cup sugar
3 cups sweetened condensed milk
3 egg yolks
2/3 cup lemon juice
Pinch salt
Topping
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Garnish
Sliced lemons
Lemon zest
Fresh mint leaves
1. Pie Preheat oven to 350 degrees and lightly coat a 12-inch cast-iron skillet with butter.
2. In a bowl, combine graham crackers and sugar. Stir in melted butter until well blended. Press the crumb mixture into the bottom and sides of the prepared pan. Bake until firm, about 8 minutes.
3. Meanwhile, combine the sweetened condensed milk, egg yolks, lemon juice and salt and beat with a mixer for 4 minutes.
4. Pour mixture into baked pie crust and return the pan to the oven. Bake until the center is set, about 10 minutes.
5. Let the pie cool at room temperature for 30 minutes. Cover and then transfer to the refrigerator to chill until set, at least 1 hour.
6. Topping When ready to serve, make the topping. In a large bowl or using a stand mixer, beat the cream, powdered sugar and vanilla until fluffy. Spread onto pie and garnish as desired.
Serves 8–10.
