This Pecan Slab Pie recipe is completely fail-proof. We’ve made it many times, as it’s a great recipe for big groups to enjoy. Each bite is nutty, buttery, and incredibly satisfying. The recipe is adapted to use either store-bought or homemade pie crust; in either case, the result will be mouthwatering.
Are you interested in more easy-to-make desserts? Then look no further; we’ve tested these ones for you: Pecan Magic Pumpkin Bars, Seven Layer Bars, and Chewy Pecan Bars.
The main differences are that a slab pie is baked in a rectangular baking sheet and feeds a larger crowd. While a regular pie is round, smaller and baked in a pie plate.
Why I Love This Recipe
- I adore pecan pie
- Perfect for a crowd
- Great for holiday entertaining
- You can make this in multiple sizes with the same recipe!
- Yummy dessert for fall
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Stainless Steel Baking Sheet Pan Set, 3 Pack, 9/12/16 Inch
Pecan Slab Pie Recipe Ingredients
This pie is very easy to make if you use store-bought pie crusts. You can make the pie shaped to any size you like. The filling will just be a bit thicker on a smaller slab pie and thinner on a larger one. Both are excellent.
Recipe Ingredients
Pie dough –You can either use store-bought pie dough or make the crust we provide in this post. Both will work perfectly.
Dark brown sugar – Brings a rich caramel sweetness with just a hint of molasses, giving the pie that warm, comforting flavor we all love.
Granulated sugar – Keeps the filling sweet and smooth, balancing out the deeper flavors so it’s not too heavy.
Eggs – Help bind the filling so it sets properly while baking
Butter – Brings richness and smoothness to the filling, as well as flakiness to the crust.
Milk – Lightens the filling just a bit so it’s not too heavy.
All-purpose flour – Thickens the filling slightly, keeping it from becoming too runny.
Vanilla extract – A hint of vanilla is always needed for comforting desserts.
Pecans – The star of the show, adding crunch and nutty depth both in the filling and as a pretty topping.
If making the homemade pie crust: all-purpose flour, salt, sugar, butter, and ice water.
How to Make This Pecan Slab Pie Recipe
This pie has been tested on many sizes from 9×13″ to 11×17″. The crust we provide is for a 9×13″ slab pie, but we have used store-bought pie dough and patched the shells together, and it works great. You must use the dairy-ready pie shells and not the frozen ones. Adjust the baking time as needed.
If making a homemade pie dough, start with this. In a large bowl, combine the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks crumbly. Add ice water, one tablespoon at a time, just until the dough comes together.
Form it into a disk, wrap, and refrigerate for 20 minutes. Roll the dough into a large rectangle and press it evenly into a 9×13-inch pan, going slightly up the sides. Chill while you prepare the filling.
If you’re using pie dough, you start from here. First, preheat the oven to 350°F. Then, arrange the pie dough in the prepared pan and chill it while you make the filling.
In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until well blended. Stir in the melted butter and combine. Then, add milk, flour, vanilla, and chopped pecans. Pour the mixture into the chilled crust, then arrange pecan halves neatly on top.
Bake for about 50 minutes, or until the crust is golden and the filling is set but still a little jiggly in the center (it will firm up as it cools). Let it cool completely to ensure neat cuts. Then divide it into squares and serve warm or at room temperature.
Recipe Pro Tips
Tips for making this Pecan Pie
It’s best to make it a day ahead – This pie needs to set well before serving, and giving it a day improves its texture and helps flavors to meld completely. If you can’t make it a day ahead, a few hours in advance are fine. But this is great for the holidays when you need to make dishes ahead of time.
Chill the crust – Keeping the butter cold is key to a flaky crust. If the dough warms up too much while working with it, pop it back in the fridge for 10 minutes before rolling.
Don’t skip the flour in the filling – A little flour helps the filling set nicely and prevents it from being overly runny.
Arrange the pecans last – Place the whole pecan halves on top after pouring in the filling so they stay pretty and don’t sink while baking.
Check for doneness carefully – The filling should look set around the edges but still have a slight jiggle in the center—it will continue to firm up as it cools.
Serving tip – This pie is delicious at room temperature, but serving it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level.
What are some great recipes involving finely chopped pecans?
During the cozy autumn season, everyone wants to use nuts in their baking, and pecans are just the most flavorful option on the market. We have these recipes that use chopped pecans and will leave your kitchen smelling like heaven:
– Butter Pecan Cookies: These cookies are perfect for any time of the year with their buttery, nutty, soft, and chewy goodness. The flavor is bursting with butter and pecan; with a brown sugar-based cookie, you just can’t go wrong with these cookies!
– Chewy Pecan Bars: These bars are chewy, crunchy, and melt-in-your-mouth good. They make a perfect bar for the holidays, for entertaining or for a hostess/friend gift, too.
– Orange Pecan Loaf: Wonderful orange flavors with a nutty pecan go so nicely together. Add a lovely, fresh icing and you have a gorgeous dessert, perfect for brunch, tea or even a picnic.
OTHER PIES TO MAKE FOR THE HOLIDAYS
Pies are part of the holidays. Here are some of our favorites to make.
Pecan Slab Pie
Ingredients
Pecan Filling
- 1 cup dark brown sugar packed
- 1 cup granulated sugar
- 3 eggs
- 3/4 cup unsalted butter melted
- 1/4 cup whole milk
- 1/4 cup all-purpose flour
- 1 tbsp vanilla extract
- 2 cups chopped pecans
- 2 cups pecan halves
Homemade Pie Crust
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp granulated sugar
- 3/4 cup unsalted butter
- 5-6 tbsp cold butter
Instructions
- If you are making homemade pie dough, start with this. In a large bowl, combine the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks crumbly. Add ice water, one tablespoon at a time, just until the dough comes together.
- Form it into a disk, wrap, and refrigerate for 20 minutes. Roll the dough into a large rectangle and press it evenly into a 9×13-inch pan, going slightly up the sides. Chill while you prepare the filling.
- If you're using pie dough, you start from here. First, preheat the oven to 350°F. Then, arrange the pie dough in the prepared pan and chill it while you make the filling.
- In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until well blended. Stir in the melted butter and combine. Then, add milk, flour, vanilla, and chopped pecans. Pour the mixture into the chilled crust, then arrange pecan halves neatly on top.
- Bake for about 50 minutes, or until the crust is golden and the filling is set but still a little jiggly in the center (it will firm up as it cools). Let it cool completely to ensure neat cuts. Then divide it into squares and serve warm or at room temperature.
Comments & Reviews
Fay Seltzer says
Love your recipes.
Tara Noland says
Thank you Fay, we try very hard to bring you the best!!