What is a Pecan Slab Pie recipe? Is it the kind of dessert that makes you close your eyes and savor every single bite? Why do people go crazy for pecan pie? What is pecan pie’s cooler cousin? Is this the same rich, nutty, caramel-y flavor that you crave, but in slab form? Perfect for potlucks, parties, or when you just want to treat yourself and have leftovers. I swear, the first time I made this, it disappeared faster than I could say “pie a la mode”! My family practically inhaled it. What is the best Pecan Slab Pie recipe?
Thank you for reading this post, don't forget to subscribe!
What is a pecan slab pie?
Pecan Slab Pie is basically a Pecan Pie baked in an airtight pan like sheet pan. Think of it as the pizza of pecan pies – easy to slice into squares and share with a crowd. What are some of the best recipes for pecan pie? What is a glaze to top it off? What is the beauty of a slab pie? Is it necessary to crimp the edges or get a perfectly round shape? Is it all about the flavor? What is Thanksgiving in a bite?
Why you’ll love this recipe?
Okay, let me count the ways I adore this Pecan Slab Pie Recipe. First off, the flavor is out of this world. You’ve got the deep, nutty taste of pecans, the sweet, buttery caramel notes, and a hint of vanilla that just ties everything together. It’s like a warm hug in dessert form! Second, it’s surprisingly easy to make. Seriously, don’t let the word “pie” intimidate you. This recipe is so straightforward, even a beginner baker can nail it. What I love most about this is that it’s cost-effective. Pecans can be a little pricey, but you’re using them to their full potential in this recipe, and the other ingredients are pantry staples. Plus, it’s incredibly versatile. You can serve it warm, cold, with ice cream, whipped cream, or even just a sprinkle of sea salt. I even tried it once with a bourbon caramel glaze, and oh my goodness, it was heaven! It is the best Pecan Slab Pie Recipe!
How do you make a pecan slab pie?
Quick Overview
How do I make Pecan Slab Pie? How do I make a pie crust? How do you make the pecan filling, pour it over the crust, and bake until golden brown. What’s the best part? What are some of the best Pecan Pie recipes? If your filling is a little lopsided, don’t worry! Is it still good to eat?
Ingredients
For the Main Batter:
* 1 12 cups all-purpose flour (I prefer unbleached)
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, cold and cubed
* ¼ cup vegetable shortening, cold
* 5-7 tablespoons ice water
For the Filling: For filling
* 1 cup packed light Brown Sugar
* ½ cup granulated sugar
* ½ cup (1 stick) unsalted butter, melted
* 4 large eggs, lightly beaten
* 1 teaspoon vanilla extract
* ¼ teaspoon salt
* 3 cups pecan halves
For the Glaze:
* 2 cups powdered sugar
* ¼ cup milk (or more, for desired consistency)
* 1 teaspoon vanilla extract
What is the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 15×10 inch rimmed baking sheet. Don’t skip the flouring step, or you’ll have a heck of stumbling around getting the pie out later. I always line the bottom with parchment paper too, just to be extra safe.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour and salt. Set aside. What is the best way to evenly distribute salt? Can you use a food processor for this step if you prefer? Just pulse a few times until combined.
Step 3: Mix Wet Ingredients
How do you cut the butter and shortening with a pastry blender or your fingers until the mixture is smooth and creamy. What is the taste of coarse crumbs The colder the butter and shortening, the flakier your crust will be. I like to put my cookies in the freezer for a few minutes before I go to bed.
Step 4: Combine
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, or your crust will be tough. The dough should be slightly shaggy but hold together when pressed.
Step 5: Prepare Filling
On a lightly floured surface, roll the dough out to fit the prepared baking sheet. Transfer the dough to a baking sheet and press it into the bottom and up the sides. How do you prick the bottom of the crust with a fork to prevent it from puffing up during baking? I always blind bake the crust for about 10 minutes before adding the filling. How do you prevent a soggy bottom?
Step 6: Layer & Swirl
In a large bowl, combine the brown sugar, granulated sugar and melted butter, eggs, vanilla extract, and salt. Stir to combine. The pecan halves are beaten until smooth. Stir in the remaining ingredients. Pour the filling over the crust.
Step 7: Bake
Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. What are some examples of ovens? If the crust starts to brown too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the pie cool completely before glazing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside. Add more milk if needed to reach your desired consistency. Drizzle the glaze over the cooled pie.
Step 9: Slice & Serve
Slice the pie into squares and serve. What is the best Pecan Slab Pie recipe? I love to serve this with a scoop of vanilla ice cream or whipped cream.
What is the best way to serve it?
What is a Pecan Slab Pie recipe? Here are some ideas, organized by occasion:
For Breakfast:Can you serve a slice of bread with coffee? The sweetness of the pie is a perfect complement to the bitterness of coffee. Serve it on a pretty plate with powdered sugar for an elegant touch.
For Brunch:Offer it as part of a brunch spread alongside quiches, salads, and fresh fruit. What are some good ways to enjoy a glass of sparkling cider or prosecco?
As Dessert:Serve after dinner with a scoop of vanilla ice cream or whipped cream. A drizzle of chocolate sauce or a sprinkle of sea salt can also elevate the presentation.
What are some of the best cozyWhat are some of the best ways to enjoy a slice of cake with iced tea or hot chocolate? What is my go-to comfort food when I am craving something sweet and comforting?
My family tradition is to serve this Pecan Slab Pie Recipe at Thanksgiving, alongside the traditional pumpkin and apple pies. It’s always a crowd-pleaser, and there are never any leftovers!
Top Tips for Perfecting Your Pecan Slab Pie
Want to make sure your Pecan Slab Pie Recipe is a showstopper? Here are some of my top tips, based on years of making this recipe:
Zucchini Prep: Don’t skip the chilling step! Chilling the dough before rolling it out is crucial for preventing the gluten from developing too much, which can result in a tough crust.
Mixing Advice: Be careful not to overmix the dough. Overmixing develops the gluten and makes the crust tough. Mix until the dough just comes together.
Swirl Customization: Don’t be afraid to experiment with different flavorings in the filling. A splash of bourbon, a pinch of cinnamon, or a hint of orange zest can all add a unique twist.
Ingredient Swaps: You can use different types of nuts in this recipe. Walnuts, almonds, or even a mix of nuts would be delicious.
Baking Tips: Keep an eye on the crust while it’s baking. If it starts to brown too quickly, you can tent it with foil to prevent it from burning.
Glaze Variations: For a richer glaze, try using brown butter instead of regular butter. Just melt the butter in a saucepan over medium heat until it turns golden brown and smells nutty. Let it cool slightly before using it in the glaze.
One lesson I learned the hard way is to always blind bake the crust before adding the filling. The first time I made this pie, the bottom crust was soggy, and it was not a pleasant experience. Now, I always blind bake it for about 10 minutes, and it makes all the difference!
Storing and Reheating Tips
Want to make sure your Pecan Slab Pie Recipe stays fresh and delicious? Here are some storing and reheating tips:
Room Temperature: You can store the pie at room temperature for up to 2 days, covered with plastic wrap or in an airtight container. However, I find that it tastes best when stored in the refrigerator.
Refrigerator Storage: You can store the pie in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container. Make sure to let it come to room temperature before serving for the best flavor and texture.
Freezer Instructions: You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. To thaw, transfer it to the refrigerator overnight.
Glaze Timing Advice: I recommend adding the glaze just before serving, as it can get sticky during storage.
I’ve found that the pie tastes best if you let it sit at room temperature for about 30 minutes before serving. This allows the flavors to fully develop and the crust to soften slightly.
Frequently Asked Questions
Final Thoughts
So there you have it, folks! My go-to Pecan Slab Pie Recipe that never fails to impress. It’s easy, delicious, and perfect for sharing (or not sharing, I won’t judge!). I truly believe that everyone should have this recipe in their baking arsenal. If you’re a fan of pecan pie, or just looking for a crowd-pleasing dessert, this is the recipe for you. Now, go forth and bake! And don’t forget to come back and let me know how yours turned out. I can’t wait to hear about your variations and serving suggestions. Happy baking!
How to Make the Best Chocolate Almond Slab Pie Recipe in 7 Simple Steps
Ingredients
Main Ingredients
- 2 packages refrigerated pie crusts brought to room temperature
- 10 large eggs
- 1.5 cups dark corn syrup
- 2.5 cups granulated sugar
- 1 cup milk chocolate chips melted and cooled
- 5 tablespoons coffee liqueur optional
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 7 cups slivered almonds divided
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Lightly grease a large baking sheet with sides.
- Unroll the pie crusts on a floured surface and roll them into a large rectangle that fits the baking sheet. Transfer the crust to the prepared sheet and trim the edges. Chill in the fridge.
- Whisk together eggs, corn syrup, sugar, melted chocolate, coffee liqueur, vanilla, nutmeg, and salt in a large bowl until smooth.
- Sprinkle 5 cups of almonds over the chilled crust. Pour the filling over the almonds, spreading evenly. Arrange remaining almonds on top.
- Bake in the oven for 35 minutes or until the filling is set but still slightly wobbly in the center. Cover edges with foil if they brown too quickly.
- Cool on a wire rack for at least 2 hours before serving, ensuring the filling is fully set.
