Full of chocolate and buttery pecans in a sticky-sweet syrup, this flaky big-batch dessert will make you fall even more in love with Thanksgiving time.
Pecan Slab Pie
Serves: 1 (15×10-inch) pie
Ingredients
Crust:
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- ½ cup cold whole buttermilk
Filling:
- 4 cups pecan halves
- 1 (12-ounce) package semisweet chocolate chips
- 6 large eggs
- 1¾ cups firmly packed light brown sugar
- 1½ cups light corn syrup
- ¾ cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°.
- For crust: In a medium bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in cold buttermilk, 1 tablespoon at a time, until a dough forms.
- Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
- On a lightly floured surface, roll dough into a 17×12-inch rectangle. Transfer to a 15×10-inch rimmed baking sheet, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake for 20 minutes. Carefully remove paper and weights. Reduce oven temperature to 325°.
- For filling: Sprinkle pecans and chocolate chips in prepared crust.
- In a large bowl, whisk eggs until foamy. Whisk in brown sugar, corn syrup, melted butter, flour, salt, and vanilla until well combined. Pour onto pecans and chocolate.
- Bake until crust is golden brown and filling is set, 50 minutes to 1 hour, loosely covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Store in an airtight container for up to 3 days.
