Pecan Slab Pie

Why I Like This Recipe

• Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust---very important!
• Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
• The best filling. When it comes to filling, pecan pie filling couldn't be easier. Just mix and pour. My pecan pie filling is loaded with pecans, and I mean LOADED. I like using a combination of roughly chopped pecans and pecan halves. The crunch from the nuts and the smooth custard filling are perfectly balanced.
• No need to parbake the crust. Many pecan pie recipes call for pre-baking the crust (parbaking). You do not need to do that for this slab pie recipe. If you follow my tips, the crust bakes up beautifully and is golden on the bottom.
• Stays fresh for several days: Pecan pie keeps for at least 3 days in the refrigerator, making this a great dessert to make the night before you need it.

Tips and Tricks

1. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
2. Use a Baking Stone: I swear by baking my pies directly on a preheated baking stone (also known as a pizza stone). If you don't have one, still bake the pie in the bottom ⅓ of the oven and add 5 minutes or so to the baking time. The baking stone helps center the heat evenly for the bottom crust.
3. Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust. Remember, for this recipe, you MUST use a 10"x15" jelly roll pan. My measurements and baking time/temp are all formulated for a standard-size jelly roll pan.

Ingredients

• Flour: All-purpose flour works well.
• Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients. Butter is also used in the pecan pie filling.
• Salt
• Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
• Pecans: I use a combination of pecan halves and roughly chopped pecans.
• Sugar and brown sugar: I use a combination of sugar and brown sugar for the best flavor.
• Corn syrup: Light corn syrup works well.
• Eggs: Eggs are used to make the rich custard filling as well as the egg wash on the edge of the crust.

See the recipe card for full information on ingredients and quantities.

How To Make Pecan Slab Pie

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Wrap in plastic and chill for 30-45 minutes in the refrigerator.

Step 2: Roll the chilled pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

Step 3: Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust.

Brush the edge of the pie crust with egg wash.

Step 4: Whisk eggs in a large mixing bowl. Add sugar, brown sugar, melted butter, salt, and corn syrup. Mix until just combined.

Step 5: Mix in chopped pecans.

Step 6: Pour pecan pie filling into the prepared pie crust. Smooth with a rubber spatula or spoon.

Bake at 350 degrees for 50-55 minutes in the lower ⅓ of the oven, loosely tenting the pie with foil after 35 minutes to prevent the pie crust from browning too quickly.

Note: I highly recommend baking the pie on a pizza stone. Allow the pizza stone to preheat in the oven on the bottom rack. Slide the pie pan onto the stone to bake.

Step 7: Allow pie to cool for at least 2 hours before slicing. Top each slice of pie with whipped cream or vanilla ice cream, if desired.

Store leftover pie in the refrigerator for up to 4 days.

Pecan Slab Pie FAQs

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