PECAN SLAB PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 refrigerated pie crusts (1 box)
at room temperature
1 1/2 cups packed lt brown sugar
1 cup light corn syrup
10 tbsp unsalted butter
5 large eggs, beaten
1 teaspoon vanilla extract
3/4 teaspoon salt
3 cups shelled pecan halves
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Directions: |
Directions:Heat oven to 350º. Lightly flour a surface. Unroll piecrusts and stack on top of each other. Use rolling pin to combine crusts into a 17 x 12-inch rectangle. Place in bottom of a rimmed 15 x 10-inch sheet pan; fold over any edges. Refrigerate while preparing filling.
In a medium pot over medium heat, combine brown sugar, corn syrup and butter, whisking until smooth and barely bubbling. Remove from heat and slowly stir in next 3 ingredients.
Scatter pecans over crust in an even layer. Slowly pour filling over pecans. Bake 40 minutes, until crust is browned and filling is set. Cool completely before slicing into squares. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: I made this for a family get-together and it was a huge hit! Great served with whipped cream or vanilla ice cream.
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