Pecan Slab Pie

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

Ingredients:

• 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

Directions:

1. Heat oven to 350 degrees .
2. Let piecrust sit at room temperature for about 15 minutes.
3. 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.
4. 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.
5. 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.
6. In a medium pot over medium, combine brown sugar, corn syrup and butter, whisking until smooth and barely bubbling. Remove from heat.
7.  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.
8. Scatter pecans over crust in an even layer. Slowly pour filling over pecans.
9. Bake 35 -40 minutes, until crust is browned and filling is set. Cool completely before slicing into squares.

Happy Cooking,

The Teacher Cooks