Pecan Slab Pie

Mandy Applegate

This pecan slab pie has a tender crust, a glossy pecan-studded filling, and the familiar sweetness everyone loves. It is ideal for holidays and gatherings because it slices beautifully and serves a crowd with ease.

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Prep Time 10

Bake time 1

Total Time 1 10

Course Dessert

Cuisine American

Servings Servings

Calories 799 kcal

Equipment

12 by 17 baking sheet
Rolling Pin
Stand mixer
Rubber Spatula

Ingredients

3 refrigerated 9-inch pie crusts
12 tablespoons unsalted butter softened
1 ½ cups brown sugar
6 eggs
2 teaspoons vanilla
1 ½ cups corn syrup
1 ½ tablespoons corn starch
2 tablespoons bourbon optional
4 cups pecan halves

Instructions

Heat oven to 350 degrees and spray a 12 by 17 baking sheet with nonstick spray.
Roll stacked pie crusts into a 15 by 20 inch rectangle and press into the baking sheet. Trim edges as needed.
Spread pecan halves evenly over the crust.
Beat butter and brown sugar until smooth. Add eggs, vanilla, corn syrup, corn starch, and bourbon. Mix until combined.
Pour filling over pecans and bake 50 to 60 minutes until set. Cool before slicing.

Notes

You can leave out the bourbon if desired. If the crust edges brown too quickly, cover them lightly with foil during baking.

Nutrition

Serving: 1barCalories: 799kcalCarbohydrates: 82gProtein: 9gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.5gCholesterol: 112mgSodium: 233mgPotassium: 212mgFiber: 4gSugar: 57gVitamin A: 488IUVitamin C: 0.4mgCalcium: 52mgIron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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