Pecan Pie (Slab Pie)
This not-too-sweet pecan slab pie is a delightful twist on the classic dessert. With the perfect ratio of buttery crust, gooey filling, and crunchy toasted pecans, this recipe hits all the right notes without being overly sweet. Top it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate holiday treat that’s sure to please a crowd.
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.
Nutrition
Calories: 4091kcal | Carbohydrates: 437g | Protein: 50g | Fat: 239g | Saturated Fat: 130g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 69g | Trans Fat: 10g | Cholesterol: 1242mg | Sodium: 3946mg | Potassium: 954mg | Fiber: 5g | Sugar: 291g | Vitamin A: 7062IU | Vitamin C: 1mg | Calcium: 461mg | Iron: 14mg