What is a SLAB pie
A chocolate pecan slab pie like any slab pie, is a pie that’s made in a rimmed baking sheet. There are several benefits for making a slab pie. The first is that when made in an 12 x 17 inch standard rimmed baking sheet, it can feed thee dozen! It’s basically two pies in one but since it’s a shallow pie, it feeds even more. With a slab pie you can cut the slices very small for mini treats or full size and top with a scoop of ice cream. It’s versatility make it great for entertaining or taking to a pot-luck when you are feeding a large crowd. If it’s summer and you have fresh strawberries, try making Strawberry Slab Pie.
To convert a regular pie into a slab pie when using an 12 x 17 inch rimmed baking sheet there are several things to consider. When making a double crust, like pecan slab pie, you will need to triple a regular pie crust. If using a single crust, then you can make a double pie crust. For more conversions go to King Arthur’s to adjust your favorite pie into a slab pie.
How do you make a Chocolate Pecan Slab Pie
Step 1: For a slab pie, you will need a rimmed baking sheet to begin with. You need the sides to hold everything in. You’ll make a triple batch of pie crust dough and place half of it on the rimmed baking sheet, letting it go over the edges a bit and freeze for just a few minutes.
Step 2: Melt the chocolate with cream in the microwave on low power and spread it over the pie crust with an offset spatula and freeze for 10 minutes.
Step 3: While the chocolate is hardening. make the filling. In a saucepan, you will cook the butter, brown sugar and syrup until the brown sugar dissolve, then add the pecans and bourbon. When that has cooled a bit, add the eggs and pour over the hardened chocolate. 
EQUIPMENT I used to make a slab pie
- 12 x 17 inch rimmed baking sheet
- Parchment paper sheets, I can’t live without these
- Pastry cutter for the scalloped edges on the dough
- A glass measuring bowl that is great for melting chocolate and a million other things
- My all time favorite sauce pan
- This pie server with a serrated edge
- An offset spatula comes in handy for so many things
Need more SLAB PIE recipes, these all look fabulous
- Jessica’s Blueberry Slab Pie from A Farmgirl’s Kitchen
- Apple Slab Pie with maple icing from Sally’s Baking Addiction
- Martha Stewarts Cherry Slab Pie sounds yummy
- I’ld love to try a French Silk Slab Pie, from Cooking for Keeps
More DESSERT BAR recipes you might like
If you make Chocolate Pecan Slab Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Adapted from Smitten Kitchen Everyday
Chocolate Pecan Slab Pie
Ingredients
CRUST
- 3 ¾ cups flour
- 1 ½ teaspoons salt
- 1 ½ tablespoons sugar
- 1 ½ cups butter 3 sticks, very cold
- 1 tablespoon Apple cider vinegar
- ¾ cups very cold water
FILLING
- 3 ⅔ cups pecan halves toasted
- 8 ounces bittersweet chocolate
- ½ cup heavy cream
- 10 tablespoons butter
- 1 ⅔ cups dark brown sugar
- 1 cup corn syrup
- ¼ teaspoon salt
- 1 ½ teaspoons apple cider vinegar
- 1 tablespoon vanilla
- 2 tablespoons bourbon
- 5 eggs
- 1 egg plus 1 tsp water
Instructions
CRUST:
- Add flour, salt and sugar to food processor. Cut butter into 1 inch pieces and add to food processor. Pulse until the butter is pea size. Add water and pulse until it just comes together. Put onto a floured surface and form into a ball. Cut in half and wrap in plastic wrap. Refrigerate or freeze until ready to use but at least 15 minutes in the freezer.
- Roll out one of the dough balls into an 18 x 13 inch rectangle. Place this in a 12 x 17 inch rimmed baking sheet draping some over the sides. Place in freezer until it is cold.
- In a microwave safe bowl, melt the chocolate chunks and cream on medium power until just melted stirring every 30 seconds, for about 1-2 minutes. Spread over prepared pie crust and smooth with an offset spatula. Place in freezer for about 10 minutes.
- FILLING: Add butter, brown sugar, corn syrup and salt to a large saucepan and bring to a simmer over medium heat. Cook for 2 minutes until the brown sugar has dissolved. Remove from heat and add pecans, vinegar, vanilla and bourbon. Pour into a bowl to let it cool. When cool to touch, add eggs stirring after each one until well incorporated. Pour onto chilled chocolate layer.
- Roll out the second ball of dough and either place it over the top or cut it into strips to make a lattice design. Brush with an egg wash of 1 egg and 1 teaspoon water.
- Bake at 350º for 30 minutes until the crust is golden brown and the filling is starting to bubble. Let cool for 30 minutes before cutting into squares.
Barbara's Tips + Notes
Nutrition
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