Pecan Slab Pie

cooking.nytimes.com

Ggirl

4¼ cups/454 grams pecan halves

½ cup/113 grams unsalted butter

1 ice cube

¾ cup plus 1 tablespoon/163 grams Demerara sugar, plus more for sprinkling

1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt, plus more for sprinkling

2 teaspoons vanilla extract

2 large eggs, chilled

2 tablespoons all-purpose flour, plus more for rolling dough

1 recipe Flaky Pie Crust, chilled

1 large egg white, at room temperature

Unsweetened whipped cream, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer