Pecan pie is one of my favourite holiday desserts, though many times it can be unbearably sweet, especially when made with a super thick layer of sugary custard. Many recipes I’ve come across over the years use as much as two cups (!) of sweeteners for a standard 9” pie. I developed this recipe to have just the right amount of sweetness and the perfect ratio of crust, filling, and pecans.
CAN YOU MAKE PECAN PIE WITHOUT CORN SYRUP?
Absolutely! Though pecan pie is traditionally made with corn syrup, this recipe works perfectly well using maple syrup as a substitute — with no impact on the texture of the pie. In fact, I actually love the subtle hint of maple flavour!
WHAT IS THE BEST PAN FOR PECAN SLAB PIE?
I’ve included instructions for making this pecan slab pie in either a 9” x 13” baking pan or a 10” x 15” jelly roll pan. If you choose the jelly roll pan, I recommend adding an extra ½ cup of toasted pecans to account for the larger surface area.
CHOOSING THE RIGHT PAN
For this recipe, you can use either a 9″ x 13″ baking pan or a 10″ x 15″ jelly roll pan (click for the ones I use and recommend).
PREPARING THE PIE DOUGH
Follow the instructions to make my homemade Flaky Pie Crust (click for recipe). But instead of forming the dough into two disks, form the dough into one large rectangle, wrap the dough in plastic wrap, and allow to chill in the fridge for one hour.
SHAPING AND BLIND-BAKING THE PIE CRUST
Preheat your oven to 400℉.
On a well-floured surface, roll out the pie dough into a large rectangle, about 14″ by 18″, and between ⅛” and ¼” thick. Be sure to keep lifting and adding flour to the bottom of the dough, as necessary, so that it doesn’t stick to your countertop!
Roll the dough around your rolling pin and then carefully unroll it over your pan. Gently press the dough into the corners of the pan, being careful not to stretch or tear it.
If using a 9″ x 13″ baking pan, trim off the dough at the top edge of the pan. Then, using a pastry brush (or your finger), brush the outer edges of the dough with cold water. Fold the edges inwards and press them together with your fingers, forming a thicker outer edge about 1″ to 1.5″ inches tall.
JELLY ROLL PAN VARIATION
If using a 10″ x 15″ jelly roll pan, trim off the edges of the dough, leaving about 1″ of overhang. Then, using a pastry brush (or your finger), brush the outer edges of the dough with cold water. Fold the edges inwards and press them together with your fingers, forming a thicker outer edge about 1″ to 1.5″ inches tall.
Place the whole pan (with the formed crust) into the freezer for 10 minutes to chill.
Remove the chilled crust from the freezer and line the top of the crust with aluminum foil. Cover the aluminum foil with pie weights, dried beans, or uncooked rice, and bake it in the centre of your preheated oven for 25 minutes.
Pro tip: For this recipe, you want to blind bake the crust for slightly longer than you normally would for other pies, as the pie finishes baking relatively quickly and at a low temperature once the filling is added.
After 25 minutes, remove the crust from the oven and remove the aluminum foil and pie weights. Using the tines of a fork, prick small holes in the bottom of the crust to allow steam to escape and to prevent the crust from puffing up in the oven.
Return the crust to the oven to bake for another 10 minutes or so, until it turns lightly golden brown. It will likely shrink away from the sides of the pan slightly — this is OK! Depending on your oven, you may also need to place the crust under the broiler for a few minutes.
Remove the pan from the oven and set it on a wire rack to cool as you proceed.
TOASTING THE PECANS
Reduce the oven temperature to 350℉.
Place the pecans in a single layer on a sheet pan and toast them for 7 to 8 minutes. They will be fragrant and slightly darker in color.
Remove the pan from the oven and allow the pecans to cool while making the filling.
PREPARING THE PIE FILLING
Reduce the oven temperature to 300℉.
In a large bowl, whisk the eggs until homogenous. Set aside.
In a saucepan over medium-low heat, whisk together the heavy cream, butter, and salt. Heat the mixture until the butter has melted and the mixture begins to steam.
Next, add in the dark brown sugar and corn syrup (or maple syrup), and stir until the mixture has just combined.
Without stirring, continue to heat the mixture until it begins to bubble and turn frothy. Allow the mixture to bubble for 1 minute.
Remove the mixture from the heat and stir in the vanilla and the bourbon (if desired). Set aside and allow to cool for at least 10 minutes.
When the mixture is warm to the touch, but not hot, very slowly whisk it into the beaten eggs, drizzling just a tablespoon or so at a time, to be sure not to cook the eggs! Continue pouring the sugar mixture into the eggs until it is all well combined. Set aside.
ASSEMBLING AND BAKING THE PIE
Add the pecans into the baked pie shell, pressing them down gently to form a uniform layer.
Slowly pour the egg mixture over the pecans until they are almost covered.
Note: Depending on the size and shape of your crust, you may have some of the liquid mixture left over. I strongly recommend erring on the side of caution and not overfilling your crust and risking any overflow in the oven!
Carefully place the pan into the centre of your preheated oven (300℉) and bake for about 25 minutes, until the filling has set.
Pro tip: As ovens vary greatly, I would start checking on the pie after 20 minutes. To test for doneness, gently jiggle the pan. The filling should be set and not runny.
Remove the pan from the oven and place it on a wire rack. Allow the pie to cool completely. For storing, wrap the entire pan tightly in plastic wrap and store it in the fridge. I recommend removing the pie from the fridge and allowing it to come to room temperature before serving.
Pecan Pie (Slab Pie)
Ingredients
- Flaky Pie Crust (formed into a large rectangle and chilled; click here for my homemade recipe)
- 3 ½ cups (350g) pecan halves (4 cups if using a jelly roll pan)
- 4 large eggs, at room temperature
- ½ cup heavy cream, at room temperature
- 6 Tbsp unsalted butter
- 1 cup dark brown sugar
- ¼ cup corn syrup or maple syrup
- 1 tsp kosher salt (I use Diamond Crystal)
- 1 ½ tsp pure vanilla extract
- 1 ½ Tbsp Bourbon whisky (optional)
Instructions
Choosing the Right Pan
- For this recipe, you can use either a 9" x 13" baking pan or a 10" x 15" jelly roll pan (click for the ones I use and recommend).
Preparing the Pie Dough
- Follow the instructions to make my homemade Flaky Pie Crust (click for recipe), but form the dough into one large rectangle (rather than two smaller disks). Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
Shaping and Blind-Baking the Pie Crust
- Preheat oven to 400℉.
- On a well-floured surface, roll out pie dough into a large rectangle, approximately 14" x 18", and between ⅛" and ¼" thick.Pro tip: Be sure to keep lifting the dough, adding flour underneath as necessary, so that it doesn’t stick to your countertop.
- Roll dough around your rolling pin, then carefully unroll it over your pan. Gently press the dough into the corners of the pan, being careful not to stretch or tear it.
- If using a 9" x 13" baking pan, trim the dough at the top edge of the pan. If using a 10" x 15" jelly roll pan, trim the dough by leaving about 1" of overhang on all sides.
- Using a pastry brush (or your finger), brush outer edges of the dough with cold water. Fold edges inwards and press them together with your fingers, forming a thicker outer edge about 1" to 1.5" tall.
- Set the pan (with the formed crust) into the freezer to chill for 10 minutes.
- Remove the chilled crust from the freezer and cover the top/inside with aluminum foil. Cover the aluminum foil with pie weights, dried beans, or uncooked rice. Bake in the centre of the oven for 25 minutes.Pro tip: For this recipe, I recommend blind-baking the crust slightly longer than you normally would for other pies to ensure the end result is fully baked. Because of its shallow depth, once the filling is added, the pie will finish baking relatively quick.
- Remove the crust from the oven and remove the aluminum foil and pie weights from the pan. Using the tines of a fork, prick small holes in the bottom of the crust to allow steam to escape and to prevent the crust from puffing up in the oven.
- Continue baking the crust until it turns lightly golden brown in color (about 10 minutes more). Note: The crust will likely shrink away from the sides of the pan slightly — this is OK. Depending on your oven, you may need to turn on the broiler for a few minutes to reach the desired color and doneness.
- Remove the pan from the oven and set it on a wire rack to cool while toasting the pecans and preparing the pie filling.
Toasting the Pecans
- Reduce oven temperature to 350℉.
- Set pecans in a single layer on a sheet pan. Toast until fragrant and slightly darker on color (about 7 to 8 minutes), ensuring they do not burn.3 ½ cups (350g) pecan halves
- Remove the pan from the oven and allow the pecans to cool while preparing the filling.
Preparing the Pie Filling
- Reduce oven temperature to 300℉.
- In a large bowl, whisk eggs until homogenous. Set aside.4 large eggs, at room temperature
- In a saucepan over medium-low heat, combine heavy cream, butter, and salt. Heat mixture until the butter has melted and the mixture begins to steam.½ cup heavy cream, at room temperature6 Tbsp unsalted butter1 tsp kosher salt
- Add in dark brown sugar and corn syrup (or maple syrup), and stir until just combined.1 cup dark brown sugar¼ cup corn syrup or maple syrup
- Without stirring, continue to heat the mixture until it begins to bubble and turn frothy. Allow the mixture to bubble for 1 minute.
- Remove the mixture from the heat. Stir in vanilla and, if desired, bourbon. Set aside and allow to cool for at least 10 minutes.1 ½ tsp pure vanilla extract1 ½ Tbsp Bourbon whisky
- When the mixture is warm to the touch, but not hot, very slowly drizzle it — no more than 1 Tbsp at a time — into the large bowl with the beaten eggs, whisking constantly, so as not to cook the eggs. Continue whisking final mixture until well combined. Set the filling aside.
Assembling and Baking Pie
- Arrange the toasted pecans in the baked pie crust, as desired, gently pressing them down to form a uniform layer.
- Slowly pour the pie filling over the pecans until they are almost covered. Note: Depending on the size and shape of your crust, you may have some of the liquid mixture left over. I strongly recommend erring on the side of caution and not overfilling your crust and risking any overflow in the oven!
- Carefully set pan into the center of preheated oven (300℉) and bake until the filling has fully set (about 25 minutes)Pro tip: As ovens can vary greatly, I recommend starting to check the pie at the 20-minute mark. To test for doneness, gently jiggle the pan. The filling should be set and not runny.
- Remove the pan from the oven and set it on a wire rack. Allow the pie to cool completely. Serve at room temperature or chilled, depending on your preference.
- To store for later, tightly wrap the entire pan in plastic wrap and refrigerate. If chilled, allow the pie to come back to room temperature before serving.
