Pecan Slab Pie

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Pecan Slab Pie: A Crowd-Pleasing Classic with a Twist

Pecan slab pie takes the homey comfort of traditional pecan pie and reimagines it as a generous, shareable dessert that’s perfect for gatherings. With a crisp crust, gooey filling, and plenty of toasted pecans, it’s a must for anyone who loves rich, nutty sweets. Whether you’re hosting a holiday dinner or need an easy make-ahead treat for a weekend brunch, this slab pie makes serving—and enjoying—pecan pie even easier.

What Makes Pecan Slab Pie Stand Out

You might wonder why slab pies have captured so much attention. They’re surprisingly forgiving, especially if pie crusts have tripped you up in the past. Unlike round pies, slab pies stretch the goodness into neat squares or bars, which makes slicing, sharing, and storing a breeze.

There’s more to this dessert than portability. The crust-to-filling ratio gives every bite a perfect balance of flake and goo. I always think of pecan slab pie as the answer to two questions at once: How do I make enough pie for everyone? And, will it taste as good as the round version? The answer: yes, and then some.

Essential Ingredients for Pecan Slab Pie

Building an irresistible pecan slab pie starts with a simple, reliable lineup:

• Pie Crusts: Refrigerated or homemade crusts both work. Using store-bought dough saves time, while homemade gives you a chance to play with textures—try all-butter for richness or half shortening for extra flake.
• Eggs: They provide structure and hold the gooey filling together.
• Corn Syrup: Light corn syrup is classic, giving the filling its signature sheen and chew. You can substitute with maple syrup or golden syrup for nuance.
• Dark Brown Sugar: This brings deep flavor and a hint of molasses that complements the nuts.
• Unsalted Butter: For a supple, smooth texture and subtle richness.
• Vanilla Extract: Enhances aroma and rounds out the sweetness.
• Salt: Balances all the flavors and stops the pie from being cloying.
• Cinnamon (Optional): Adds mild spice and warmth.
• Pecan Halves: The star ingredient. Toasted pecans intensify the nutty aroma and flavor.
• Flavor Variations (Optional): Chocolate chips, pretzel pieces, or a drizzle of bourbon can add unexpected depth.

Slab pies adapt well to different palates, so don’t hesitate to mix in your favorite twists.

Step-by-Step Guide to Making Pecan Slab Pie

Here’s how to bring this slab pie to life in your kitchen.

Preparation and Crust

• Let the Pie Crusts Warm Slightly
  Take refrigerated crusts out of the fridge and allow them to warm on the counter for about 10 minutes. This helps with shaping and prevents cracking.

• Preheat the Oven
  Set your oven to 350°F (175°C).

• Fit the Pan
  Roll the pie dough into a rectangle about 1-2 inches larger than a 10×15-inch rimmed baking sheet (jelly roll pan). Lay it in the pan, pressing into corners and up the sides. Trim any excess and crimp the edge if you’d like a decorative finish.

• Chill the Crust
  Slide the pan into the freezer for at least 15 minutes. This keeps the crust firm, so it doesn’t shrink or slump in the oven.

Filling and Assembly

• Toast the Pecans
  Spread pecan halves on a separate baking sheet. Toast in the oven for about 7-10 minutes, until fragrant. Let cool, then chop about half for the filling and keep the rest whole for garnish.

• Whisk the Filling
  In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon (if using) until well blended and satiny.

• Combine Nuts and Filling
  Fold in chopped pecans, reserving the whole halves for the top. If you’re adding chocolate chips, pretzel bits, or a shot of bourbon, fold them in now.

• Pour and Arrange
  Pour the filling evenly over the chilled crust. Gently scatter or arrange pecan halves on top for a stunning finish.

Baking and Cooling

• Bake the Pie
  Slide the pan into the oven. Bake for 30 minutes, then check for browning. If needed, tent with foil and bake another 15-20 minutes—until the center is puffed and springs back gently when touched.

• Cool Completely
  Set the pan on a wire rack. The filling needs to rest for at least 2 hours. Cooling is essential for clean slices and to keep the filling set.

Tips for a Show-Stopping Slab Pie

Little details make all the difference from a decent pie to knock-your-socks-off good. Here’s what works:

• Blind Bake the Crust: If you like a crisp bottom, blind-bake the crust for 10-12 minutes before filling. Just lay parchment and baking weights (beans or rice) over the dough, bake, then remove the weights and finish baking for another 5 minutes.
• Mix Chopped and Whole Pecans: Chopped nuts in the filling add more texture with every bite. Whole or halved pecans on top bring a classic look.
• Flavor Boost: For a hint of sweet-salty, sprinkle flaky sea salt over the top right after baking.
• Chocolate Variation: Add a handful of chocolate chips to the filling for a deeper, richer treat.

Storing and Serving Pecan Slab Pie

This pie holds up well—both on the counter and in the fridge—making it handy for planning ahead. Here’s how to keep yours at its best:

Storing

• Room Temperature: Keep covered at room temp for up to 8 hours if serving the same day.
• Refrigeration: Cover tightly with plastic wrap or store in an airtight container. Layer slices with parchment to prevent sticking. Refrigerate for up to 4 days.
• Freezing: For longer storage, wrap the chilled, fully cooled pie (or individual bars) in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge before serving.

Serving and Reheating

• Before serving, let the pie return to room temp or warm slices in a 200°F oven for 10-15 minutes.
• For easy serving, slice into bars or squares. A thin, sharp knife works best, especially if the pie is cold.
• Slab pie is delicious as-is, but it pairs beautifully with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for extra flair.

Flavor Variations and Custom Twists

If you love variety, pecan slab pie is a canvas for experimenting. Here are a few ways to switch it up:

• Chocolate Bourbon Pecan Pie: Swap in 2 tablespoons bourbon for a third of the vanilla, and stir in 3/4 cup chocolate chips.
• Pretzel Crust Crumble: Instead of half the pecans, use crushed pretzels for crunch and a salty edge.
• Maple Twist: Use maple syrup in place of corn syrup for a deep, woodsy sweetness.
• Apple-Cinnamon Layer: Add a thin layer of sliced apples underneath the nuts for a hint of fruit and spice.
• Bacon-Infused Pie: Stir in 4-5 tablespoons chopped, cooked bacon for a savory-sweet contrast.

Pecan Slab Pie Troubleshooting

Even experienced bakers encounter snags. Here’s how to keep your pie on track:

Frequently Asked Questions

Do I have to use homemade pie crust?
Not at all—store-bought works great. You can roll it thinner if needed to cover your pan.

Can I make this gluten-free?
Yes, swap in your favorite gluten-free pastry crust and verify all other ingredients comply.

What’s the best way to toast pecans?
Bake on a sheet in a single layer at 350°F for about 7-10 minutes, stirring halfway through. Watch closely—they burn fast.

Is corn syrup necessary?
It lends the classic sticky texture, but maple or golden syrup makes a fine substitute. You may notice a change in sweetness and flavor.

Final Thoughts

From its crisp crust to the maple-molasses depth of its filling, pecan slab pie has earned its spot as a crowd favorite—not just for the holidays, but any time you want a dessert that’s easy to make, slice, serve, and enjoy. Try it at your next gathering and see just how quickly a pan of these sweet, nutty bars disappears.

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Pecan Slab Pie

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 15 minutes

Cooking Time 40 minutes

Servings 12 servings

Calories 641 cal

This quick and simple pecan slab pie recipe captures the classic flavors of pecan pie. It transforms the traditional dessert into an effortless treat. The slab pie easily feeds a crowd.

Ingredients

• 6 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 cup light corn syrup
• 2 teaspoons vanilla extract
• 2 tablespoons bourbon, optional
• 1 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 1 (14.1 ounce) box refrigerated pie crusts, room temperature (or 2 9-inch pie crusts)
• 4 cups pecan halves, divided
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat the oven. Set it to 350 degrees Fahrenheit (175°C).
2. On a lightly floured surface, stack the pie crusts. Roll them into a 17x12-inch rectangle. Carefully transfer the pastry to a 15x10x1-inch jelly roll pan. Press the pastry into the corners. Fold and crimp the edges. Place the pan into the freezer while preparing the filling.
3. In a large bowl, whisk the eggs. Add the corn syrup, brown sugar, melted butter, bourbon (if using), vanilla, and salt. Whisk until smooth.
4. Spread the pecans evenly in the chilled crust. Pour the filling over the top. If desired, reserve a few pecans. Arrange them decoratively on top.
5. Bake for 35-40 minutes. The filling should be puffed and just set. It should not jiggle when the pan is tapped. If the crust browns too quickly, cover the edges with foil.
6. Let the pie cool completely in the pan. Place it on a wire rack for about 2 hours. Then slice. Serve. Enjoy!