A twist on the classic pecan pie, this slab pie is perfect for large gatherings or when you need a crowd-pleasing dessert! Flaky crust, gooey filling, and toasted pecans—every bite is irresistible.
Why You Will Love This Recipe:
Pecan slab pie is a delightful variation of the traditional pecan pie, designed to serve a crowd without compromising on flavor. This recipe combines the rich, nutty taste of pecans with a luscious filling that offers the perfect balance of sweetness and texture. The convenience of a slab pie means you can slice and serve easily, making it ideal for potlucks, holiday dinners, or family gatherings. Plus, the addition of bourbon and cinnamon elevates the flavor profile, giving it a warm, comforting essence that will leave your guests raving. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding, ensuring that everyone will be asking for seconds!
Introduction:
Pecan pie is a classic dessert that evokes feelings of nostalgia and warmth, often associated with family gatherings and festive celebrations. However, when you need to serve a larger group, traditional pies can be cumbersome. Enter the pecan slab pie—a generous, easy-to-slice version of the beloved dessert that captures all the essential flavors of its predecessor. This recipe transforms the classic into a crowd-pleasing treat, perfect for any occasion. With its buttery crust, gooey filling, and crunchy pecans, this slab pie is not only a feast for the palate but also for the eyes, making it a stunning centerpiece for your dessert table.
Ingredients:
- 1 (14.1 oz) box refrigerated pie crusts (or 2 9-inch pie crusts)
- 6 large eggs
- 1 cup light corn syrup
- 1 cup dark brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 tbsp bourbon (optional)
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 4 cups pecan halves, divided
Preparation:
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Roll the pie crusts into a 17×12-inch rectangle and fit them into a 15x10x1-inch jelly roll pan. Make sure the crust is evenly distributed and press it into the corners of the pan. Once fitted, place the crust in the freezer while you prepare the filling.
Step 3: In a large mixing bowl, whisk together the eggs, corn syrup, dark brown sugar, melted butter, bourbon (if using), vanilla extract, ground cinnamon, and salt. Mix until the ingredients are well combined and the mixture is smooth.
Step 4: Remove the crust from the freezer and spread 3 1/2 cups of pecan halves evenly over the chilled crust. Pour the egg mixture over the pecans, ensuring an even distribution. If you’d like, reserve some pecans to sprinkle on top for decoration.
Step 5: Bake the pie in the preheated oven for 35-40 minutes, or until the filling is puffed and set. You can check for doneness by gently tapping the pan; if the filling does not jiggle, it’s ready. If the crust edges begin to brown too quickly, cover them with aluminum foil to prevent burning. Once baked, allow the pie to cool on a wire rack for at least 2 hours before slicing and serving.
Serving Suggestions:
Serve slices of pecan slab pie warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle with caramel sauce or a sprinkle of sea salt to enhance the flavors. This pie is perfect for holiday gatherings, potlucks, or as a delightful ending to any meal.
Tips:
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just assemble and bake the pie on the day you plan to serve it.
- Storage: Leftover pie can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; just make sure to wrap it well.
- Nut Variations: While pecans are traditional, you can experiment with other nuts such as walnuts or hazelnuts for a different flavor profile.
- Serving Size: This recipe makes about 16 servings, making it perfect for large gatherings.
- Bourbon Substitute: If you prefer not to use bourbon, you can substitute it with an equal amount of vanilla extract or simply omit it for a non-alcoholic version.
Prep Time:
15 minutes
Cook Time:
35-40 minutes
Total Time:
2 hours 55 minutes (including cooling time)
Nutritional Information:
- Calories: Approximately 350 per slice
- Protein: 5g
- Sodium: 150mg
Conclusion:
Pecan slab pie is a delightful and practical twist on the classic dessert, making it the perfect choice for any occasion where you want to impress your guests without spending hours in the kitchen. With its rich, gooey filling and crunchy pecans, this pie is sure to become a favorite in your dessert repertoire. Whether served at Thanksgiving, Christmas, or any family gathering, it will bring smiles and satisfaction to all who indulge. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that is not only delicious but also a beautiful centerpiece for your table!
Questions and Answers about Pecan Slab Pie:
Q1: Can I use a homemade pie crust instead of refrigerated crusts?
A1: Absolutely! A homemade pie crust can add a personal touch and enhance the flavor of your pecan slab pie. Just ensure it is rolled out to the appropriate size to fit the jelly roll pan.
Q2: What can I substitute for corn syrup if I don’t have any?
A2: You can use maple syrup or honey as a substitute for corn syrup. However, keep in mind that this may slightly alter the flavor and texture of the filling.
Q3: How can I tell when the pie is done baking?
A3: The pie is done when the filling is puffed and set, and it should not jiggle when tapped. If the edges of the crust are browning too quickly, cover them with foil to prevent burning.
Q4: Is it possible to make this pie gluten-free?
A4: Yes! You can use gluten-free pie crusts available in stores or make your own using gluten-free flour blends.
Q5: Can I add chocolate to this recipe?
A5: Definitely! Adding chocolate chips to the filling can create a delicious chocolate-pecan combination. Just fold in about 1 cup of semi-sweet chocolate chips before pouring the filling over the pecans.