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Pecan Slab Pie Recipe

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4.4 from 55 reviews

This pecan slab pie turns classic pecan pie into an easy-to-share dessert, with a buttery homemade crust, a sweet, gooey filling, and plenty of pecans in every square. Baked in a rimmed sheet pan, it’s perfect for holidays, potlucks, and feeding a crowd.

Ingredients

For the crust

  • 3 cups (360 g) all-purpose flour, plus more for rolling
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) cold salted butter, cubed
  • 1 large egg
  • 1 to 2 tablespoons ice water, plus more as needed
  • 1 teaspoon distilled white vinegar

For the filling

  • 2 cups pecan halves, measured before chopping
  • 1½ cups light corn syrup
  • 1 cup granulated sugar
  • ½ cup (1 stick) salted butter, melted
  • 3 tablespoons packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 large eggs

Instructions

  1. Mix the dry ingredients.

    In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and ½ teaspoon salt.

  2. Cut in the butter.

    Add the cold, cubed butter. Use a pastry cutter or two knives to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

  3. Bring the dough together.

    Add the egg, 1 tablespoon ice water, and vinegar. Stir gently with a fork until a shaggy dough forms, adding the remaining ice water a little at a time if needed.

  4. Chill the crust.

    Stir or gently knead just until the dough comes together. Shape it into a smooth, flattened rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm.

  5. Prepare the pan and dough.

    Preheat the oven to 375°F (190°C) and lightly grease a 15-by-10-inch rimmed baking sheet. On a generously floured surface, roll the chilled dough into a uniform 17-by-12-inch rectangle.

  6. Fit the crust into the pan.

    Carefully transfer the dough to the prepared baking sheet. Press it gently into the corners and up the sides, then crimp or tuck the edges neatly along the rim.

  7. Add the pecans and filling.

    Spread the chopped pecans evenly over the crust. In a large bowl, whisk together the corn syrup, 1 cup granulated sugar, melted butter, brown sugar, vanilla, 1 teaspoon salt, and eggs until fully combined. Pour the filling gently over the pecans.

  8. Bake the slab pie.

    Bake for 35 to 40 minutes, until the crust edges are golden and the center of the filling is set with just a subtle jiggle when the pan is gently shaken. The pecans will naturally float to the top as the pie bakes.

  9. Cool and serve.

    Set the pan on a wire rack and let the pie cool completely before cutting it into 16 squares for clean slices.

Notes

  • Keep the butter cold when making the crust for a tender, flaky pastry.
  • Add the ice water gradually; use only enough for the dough to come together.
  • Chill the dough for at least 1 hour so it is easier to roll and shape.
  • The filling should have a slight jiggle in the center when it comes out of the oven; it will continue to set as it cools.
  • Cool the pie completely before slicing to help the filling set and make neat squares.

Find it online: https://recipethrive.com/pecan-slab-pie-recipe/