Easy Pecan Slab Pie Recipe
Hate reading? ME TOO! That’s why I’ve included some videos below.
Pecan slab pie is a tasty twist on the classic dessert. It’s perfect for feeding a crowd at your next gathering. This recipe serves 12 and takes just 15 minutes to prep.
You’ll love how easy it is to make. Just roll out some pie crust, mix up a simple filling, and bake. In no time, you’ll have a delicious treat that’s sure to impress your friends and family.
Exact Ingredients List
Here’s what you’ll need to make this delicious pecan slab pie:
- 1 box (14.1 oz) refrigerated pie crusts, at room temperature
- 6 large eggs
- 1 cup light corn syrup
- 1 cup dark brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons bourbon (optional)
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 cups pecan halves
You can easily find these ingredients at your local grocery store. Make sure your pie crusts are at room temperature before you start rolling them out.
For the pecans, you can use whole or chopped nuts. If you like a bit of crunch, go for the halves. Want a smoother texture? Chopped pecans work great too!
Remember, the bourbon is optional. If you skip it, your pie will still taste amazing. Feel free to add an extra splash of vanilla if you want more flavor.
Instructions
Preheat your oven to 350°F (175°C). Roll out the pie crusts on a floured surface into a 17×12-inch rectangle.
Place the dough in a 15x10x1-inch jelly roll pan. Press it into the corners and crimp the edges. Pop it in the freezer while you make the filling.
Whisk eggs, corn syrup, brown sugar, melted butter, bourbon (if using), vanilla, and salt in a bowl until smooth.
Spread pecans evenly in the chilled crust. Pour the filling over the top. You can arrange a few pecans on top for decoration if you like.
Bake for 35-40 minutes. The filling should puff up and set. It shouldn’t jiggle when you tap the pan. If the crust browns too fast, cover the edges with foil.
Let your pie cool on a wire rack for about 2 hours. Once it’s completely cool, slice it up and enjoy!
Possible Substitutes List & Recipe Variations
You can easily change up this pecan slab pie recipe to suit your tastes or what you have on hand. Here are some ideas:
Nuts: Try walnuts, almonds, or a mix of your favorite nuts instead of pecans.
Sweeteners: Swap the corn syrup for maple syrup or honey. You can also use white sugar instead of brown sugar.
Flavors: Replace the bourbon with rum or leave it out. Add some orange zest or a dash of nutmeg for extra flavor.
Crust: Make your own pie crust if you prefer homemade. A graham cracker or cookie crust could work too.
Toppings: Drizzle with chocolate sauce or add a scoop of vanilla ice cream when serving.
Size: Use a 9×13 inch baking pan if you don’t have a jelly roll pan. Adjust baking time as needed.
Try these mix-ins for a twist:
- Chocolate chips
- Dried cranberries
- Coconut flakes
For a healthier version, you can:
- Use less sugar
- Choose a whole wheat crust
- Add some oats to the filling for extra fiber
Remember to keep an eye on baking times when you make changes. Enjoy experimenting with your pecan slab pie!
Tips, Tricks & Storing
For the best results, use room temperature ingredients. This helps everything mix together smoothly.
You can make the crust ahead of time. Roll it out, place it in the pan, and freeze for up to a month. Just thaw before using.
Add some crunch by sprinkling chopped pecans on top of the filling before baking.
Want a twist? Try mixing in some chocolate chips or dried cranberries for extra flavor.
To store your pecan slab pie, cover it tightly with plastic wrap or aluminum foil. It will keep at room temperature for 2-3 days.
For longer storage, you can refrigerate the pie for up to a week. Just let it come to room temperature before serving.
You can even freeze slices of the pie for up to 3 months. Wrap them individually in plastic wrap and place in a freezer bag.
To reheat frozen slices, thaw in the fridge overnight and warm in a 300°F oven for about 10 minutes.