Pecan Slab Pie

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If you're looking for something cozy, fail-proof, and truly delicious, try our buttery Pecan Slab Pie recipe. It will feed a crowd for the holidays, too.

Prep Time45

Cook Time50

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: classic pie, pecan pie, pecan slab pie

Servings: servings

Calories: 734kcal

Author: Tara Noland

Equipment

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 9x13-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.

Notes

See the post for more information, photos and tips.

Nutrition