Never making pecan pie any other way again!
Pecan slab pie is a delightful and convenient variation of the classic pecan pie. This dessert is perfect for feeding a crowd, as it can be baked in a large sheet pan and cut into squares for easy serving. The combination of a buttery crust, sweet and gooey filling, and crunchy pecans makes it a favorite at holiday gatherings and special occasions. In this article, we’ll dive deep into the world of pecan slab pie, exploring its origins, ingredients, preparation methods, and much more.
ADVERTISEMENT
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Light corn syrup | 1 cup |
| Brown sugar (packed) | 1 cup |
| Butter (melted) | 1/2 cup (1 stick) |
| Vanilla extract | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Pecan halves | 4 cups |
| Pie crusts | 2 (9-inch 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 the crusts 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. 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.
