This chocolate pecan pie recipe made into a slab pie is a fabulous way to feed a crowd. You get all the tasty flavors without the hassle of a pie. Cut this into small squares for a bite-size treat or into larger squares and top with ice-cream. A holiday or potluck favorite!
Are you searching for a no-fail dessert that you can make for a Holiday gathering or take to a pot-luck, then you have to try chocolate pecan slab pie. This dessert is easier to make than a traditional pie and so much more versatile.
I hate to have to decide which dessert I’m going to try when there are several to choose from at a potluck or family feast. You can try to take half of a slice of a couple but then you just get a globy mess on your plate. Or maybe you’re serving more than 8 people and you don’t want to make two pies. Slab pie is the answer. It can serve a crowd and you get all the flavors and textures of a pie in a nice square.
Why you’ll love it
- It’s a great no-fail dessert that will wow your guests!
- You get more of the buttery pie crust in every bite than you do in a traditional pie
- It’s an easy dessert to make ahead of time and pull out when ready to serve
- You can get 36 good size squares out of one pan, or cut into small squares to serve as finger food for a party.
What you’ll need
- Dark chocolate and cream – for the chocolate layer. A dark chocolate compliments the sweet pecan filling.
- Pecans – the hero of this dessert, you’ll need halves but you can use pieces. You’ll toast them for an even richer flavor.
- Corn syrup – this is what gives pecan pie it’s unique gooey texture and flavor.
- Bourbon and vanilla – you can use all vanilla, but a little bourbon goes great with pecans and chocolate.
- Pantry staples – butter, eggs, apple cider vinegar
- Pie crust – homemade is best but if you want to use store bought, you’ll need 3.
How do you make a chocolate pecan slab pie
Step 1: For a slab pie, you’ll need a rimmed baking sheet. 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 cooling, make the filling. In a saucepan, you’ll 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.
Step 4: Now comes the fun. Instead of trying to fit the rest of the pie crust evenly over the pie, cut it into strips and make a fun design on top.
Taylor was home when I made this last time and she came up with the idea of using different size strips which I think made a beautiful finish. Brush with an egg wash after you’ve had fun designing and then bake it.
Pro Tip: Bourbon is perfect with the sweet filling but if that’s not your thing, an easy substitution is vanilla.
I haven’t really mentioned how deliciously awesome this is. You get more of the buttery pie crust in every bite than you do in a traditional pie. The gooey pecan filling is awesome alone. However, chocolate makes everything better and by having just a thin layer it doesn’t overpower the pecan pie filling. It’s hard to beat a chocolate bourbon pecan pie made with lots of butter and brown sugar.
What is a SLAB pie
The difference between a regular pie and a slab pie, is that a slab pie is made in a rimmed baking sheet. There are several benefits to making a slab pie. The first is that when made in a 12 x 17 inch standard rimmed baking sheet, it can feed three 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’re feeding a large crowd. If it’s summer and you have fresh strawberries, try making Strawberry Slab Pie.
How do you convert a regular pie recipe to a a slab pie
- If using a single crust, double your pie crust recipe.
- If using a double crust, triple your pie crust recipe.
- Double the filling.
- The cooking time may vary so check in around 30 minutes.
What is almost as fabulous as the great taste, is that you can do all this in advance and refrigerate it until you’re ready to bake. Go over the top and add vanilla ice cream while it’s still warm, or eat it at room temperature.
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
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Chocolate Pecan Pie Recipe
- 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
- 3 ½ 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
- Rimmed sheet pan
- 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.
- 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
- You can leave out the chocolate for a more traditional pecan pie.
- Bourbon is perfect with the sweet filling but if that’s not your thing, an easy substitution is vanilla.
- Can serve with a dollop of whipped cream, drizzle salted caramel over the top or a scoop of vanilla ice cream.