Pecan Slab Pie

Name: Pecan Slab Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 serving
Ingredients: 2 9-inch refrigerated pie crusts; 8 tablespoons butter; 1 cup dark brown sugar; 4 eggs slightly beaten; 1 teaspoon pure vanilla extract; 1 cup Karo® Light Corn Syrup; 1 tablespoon Argo® Corn Starch; 2 tablespoons bourbon; 3 ½ cups pecan halves

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4.3

60 reviews

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
16

Pecan Slab Pie

Iris Warren

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Pecan Slab Pie is an easy way to feed your Thanksgiving crowd their favorite Pecan Pie. Flavored with bourbon and sweetened perfectly with Karo® Corn Syrup, this Pecan Slab Pie will be a new holiday family favorite.

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Ingredients

Servings

2 9-inch refrigerated pie crusts
8 tablespoons butter softened
1 cup dark brown sugar
4 eggs slightly beaten
1 teaspoon pure vanilla extract
1 cup Karo® Light Corn Syrup
1 tablespoon Argo® Corn Starch
2 tablespoons bourbon
3 ½ cups pecan halves

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Instructions

Preheat oven to 350°F.
Lightly flour your work surface. Unroll the pie crusts and stack one on top of the other. Use a rolling pin to roll the crusts into a large rectangle, about 17 x 12-inches. This size will fit perfectly into a 15 x 10-inch sheet pan with a little extra dough to crimp, or fold over to create an edge. Place the pan into the refrigerator while you prepare the filling.
Cream together butter and brown sugar in medium bowl. Add eggs, vanilla, corn syrup, corn starch and bourbon. Blend well.
Place 2 cups pecans in bottom of pie crust. Pour pie mixture over the pecans, then top with remaining 1 1/2 cups pecans.
Bake at 350°F for 40 to 45 minutes or until center appears barely set. Cool to room temperature on wire rack.