Pecan Slab Pie
User Reviews
4.3
-
Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
16
Pecan Slab Pie
Description
Pecan Slab Pie uses two refrigerated pie crusts rolled into a large rectangle that fits a sheet pan. The filling mixes softened butter, dark brown sugar, eggs, vanilla, light corn syrup, corn starch, and bourbon to create a thick, custard-like base. The pecans are split between the bottom and top layers to provide texture and flavor throughout. Baking at 350°F slowly sets the filling while allowing the nuts to toast lightly and the crust to become golden and flaky. The pie is baked until the center is just set, preventing an overly firm filling.
The bourbon adds depth and warmth to the traditional sweet pecan pie filling. This slab style allows for easy scaling by cutting bars rather than slices. It’s suitable for parties or any time a nutty sweet dessert is desired.
Ingredients
- 2 pie crust 9-inch, refrigerated
- 8 tablespoons butter softened
- 1 cup dark brown sugar
- 4 egg slightly beaten
- 1 teaspoon vanilla extract pure
- 1 cup light corn syrup Karo® brand
- 1 tablespoon corn starch Argo® brand
- 2 tablespoons bourbon
- 3 ½ cups pecan halves
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.
User Reviews
Overall Rating
4.3
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