Indulge in the rich, nutty goodness of Pecan Slab Pie, perfect for feeding a crowd. This large-format version of the classic pecan pie combines a sweet, gooey filling with a flaky crust and crunchy pecans. Whether for a holiday gathering or a special occasion, this slab pie is sure to be a hit. Let’s dive into the recipe!
Ingredients:
- 6 eggs
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 1/2 cup (1 stick) butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 cups pecan halves
- 2 9-inch pie crusts
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch baking sheet or jelly roll pan.
- Prepare the Crust:
- Roll out the pie crusts on a lightly floured surface. Press them into the prepared baking sheet, overlapping slightly and pressing to seal the seams. Trim any excess dough hanging over the edges and crimp the edges if desired.
- Make the Filling:
- In a large mixing bowl, whisk together the eggs, light corn syrup, and packed brown sugar until well combined.
- Add the melted butter, vanilla extract, ground cinnamon, and salt. Stir until all ingredients are well incorporated.
- Add the Pecans:
- Fold in the pecan halves, ensuring they are evenly distributed throughout the filling mixture.
- Assemble the Pie:
- Pour the filling into the prepared crust, spreading it evenly with a spatula.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown. To check for doneness, the center should be slightly firm but not jiggly.
- Cool:
- Allow the pie to cool completely in the pan on a wire rack before slicing into squares.
Cook’s Notes:
- Crust Edges: To prevent the crust edges from burning, you can cover them with strips of aluminum foil halfway through baking.
- Chopping Pecans: If you prefer smaller pecan pieces, roughly chop the pecan halves before adding them to the filling.
Variations:
- Chocolate Pecan Slab Pie: Add 1 cup of semisweet chocolate chips to the filling mixture for a decadent chocolate twist.
- Maple Pecan Slab Pie: Substitute the light corn syrup with pure maple syrup for a deeper, richer flavor.
- Bourbon Pecan Slab Pie: Add 2 tablespoons of bourbon to the filling for a boozy, southern-inspired version.
Frequently Asked Questions (FAQs):
1. Can I make this pie ahead of time? Yes, you can make Pecan Slab Pie a day in advance. Store it covered at room temperature or in the refrigerator. Let it come to room temperature before serving.
2. How should I store leftovers? Store any leftover pie in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
3. Can I freeze Pecan Slab Pie? Yes, you can freeze the baked pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
4. What can I serve with Pecan Slab Pie? This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of coffee or tea.
5. Can I use store-bought pie crusts? Yes, store-bought pie crusts work well for this recipe and save time. Just make sure to fit them properly into the baking sheet.
Pecan Slab Pie is a delightful and impressive dessert that’s perfect for feeding a crowd. With its rich, sweet filling and crunchy pecan topping, this pie is sure to be a favorite at any gathering. Easy to make and even easier to enjoy, it’s a great addition to your dessert repertoire. So gather your ingredients, roll out your crusts, and get ready to bake a delicious slab pie that will leave everyone asking for seconds!
