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PECAN SLAB PIE Recipe

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This recipe for PECAN SLAB PIE, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

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

Directions:
Directions:
Heat oven to 350. 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.

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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