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.
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.
