Who doesn’t love a pie that you can feed a crowd without the pressure of making two or three pies? I ran across Family Circle Magazine’s article featuring Slab Pies and I could not resist pinning it on a pie board. That is a whole different story! I was talking to a friend of mine and mentioned something about seeing a cute idea on Pinterest and she says to me “What is Pinterest?” You know I didn’t explain it!!! I thought to myself I wish after wasting hours on end on Pinterest that I could block myself from the site. So I did her a huge favor and ignored the question. She can thank me later! Anyway back to this slab pie. It’s easy, quick, delicious, serves a crowd and it’s really pretty! So put it on your list for 2018 to share with all your friends. Happy New Year!!
Pecan Slab Pie from Family Circle Magazine
Servings: 16 large servings
- 2 refrigerated piecrusts (1 box), at room temperature
- 1 1/2 c packed light brown sugar
- 1 c light corn syrup
- 1 1/4 sticks (10 tbsp) unsalted butter
- 5 large eggs, beaten
- 1 tsp vanilla extract
- 3/4 tsp salt
- 3 c shelled pecan halves
- Heat oven to 350 degrees .
- Let piecrust sit at room temperature for about 15 minutes.
- Unroll piecrusts and stack on top of each other. I found it easy to use a piece of parchment paper cut a little larger than 17 x 12 to use as a guide for rolling out the dough. If you don’t use parchment paper you will have to use a little flour to keep it from sticking.
- Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Start in center and roll to edges. This was easier than I thought it would be.
- Place in bottom of a rimmed 15 x 10-inch sheet pan; fold over any edges. Refrigerate while preparing filling. This is the pan you need. Mine is a Rema that I have had forever.
- In a medium pot over medium, combine brown sugar, corn syrup and butter, whisking until smooth and barely bubbling. Remove from heat.
- Slowly stir in beaten eggs, vanilla, and salt. This can be tricky because you do not want to scramble your eggs. I like to heat the eggs mixture gradually with a small amount of the hot sugar mixture. Add a spoonful at the time until the eggs are a little warm then add slowly to sugar mixture.
- Scatter pecans over crust in an even layer. Slowly pour filling over pecans.
- Bake 35 -40 minutes, until crust is browned and filling is set. Cool completely before slicing into squares.
The Teacher Cooks