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A lot of people really love pecan pie. But I’m not one of them. It’s not that anything is wrong with pecan pie — the flavors are delightful — it’s more that I’ve never been able to get past that thick layer of overly sweet sugary filling that lies beneath the crust and the pecans. But that’s where Pecan Slab Pie comes in. It’s those same lovely flavors but in a whole different ratio so you get sweet and salty pecan filling with plenty of crust to back it up. Maybe I didn’t love pecan pie before but I certainly love it like this!
If you’re not yet acquainted, “slab pie” is still pie, it’s just pie that’s made on a sheet pan which means that you get a higher ratio of crust to filling and you can feed a whole lotta people. All good things.
To make it, you’ll need enough pie for a double crust, which is two 9-inch pie crusts. (Yes, storebought is fine.) If your dough is already in rounds, you just want to stack them on top of each other and then roll them out into something resembling a rectangle about 13×18-inches. Don’t worry about perfection, you can always trim the edges. Then, you just transfer your rolled out dough to a jelly roll pan, trim the edges, and crimp as desired.
The filling here is very simple — just whisk together eggs, corn syrup, sugar, melted butter, vanilla, cinnamon, and salt and then stir in pecan halves. Pour that into your crust and it’ll only take about forty-five minutes in the oven.
As far as I’m concerned, this is everything pecan pie should be. Plenty of toasty pecans, plenty of flaky pie crust, and just the right amount of sweet filling to tie the two together. It’s never gloppy, gooey, or cloying… it’s just pecan pie perfection.
Pecan Slab Pie
Yield(s): Serves 12
10m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 6 eggs
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 1/2 cup (1 stick) butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 4 cups pecan halves
- 2 9-inch pie crusts
Preparation
- Preheat oven to 350°F.
- Let pie crusts rest at room temperature for 15 minutes.
- Stack pie crusts on top of each other and roll out into a rectangle 13x18-inches.
- Transfer dough to a 12x17-inch jellyroll pan and trim overhang to 1 inch. Tuck overhang under and crimp edges. Place in freezer while you work on the filling:
- In a large bowl, whisk together the eggs, corn syrup, sugar, butter, vanilla, cinnamon, and salt until combined. Stir in pecans.
- Remove pie crust from freezer and pour filling into crust.
- Bake until filling has puffed and just set in the middle, 40-45 minutes. Transfer to a wire rack to cool completely before slicing and serving. Enjoy!
Recipe adapted from An Allie Event.