Pecan Slab Pie

14.1-ounce package 2 refrigerated Pie Crusts

Unroll and stack crusts one on top of the other. Roll out to fit into a 15 inch X 10 inch baking sheet pan. Butter the pan well and place the crust in it. With your fingers mold the sides onto the pan. Roll any excess crusts on the sides under itself and using a meat fork stamp the crust down on the sides of the pan to make a design on the edge. With the fork also dock the bottom of the crust. Place parchment paper and fill with pie weights or use dried beans like I do. Be sure to place against the edges well to keep the crust from falling on the sides while blind baking. Blind Bake 10 minutes at 450 degrees F or until lightly browned and set. Unroll and stack crusts one on top of the other. Roll out to fit into a 15 inch X 10 inch baking sheet pan. Butter the pan well and place the crust in it. With your fingers mold the sides onto the pan. Roll any excess crusts on the sides under itself and using a meat fork stamp the crust down on the sides of the pan to make a design on the edge. With the fork also dock the bottom of the crust. Place parchment paper and fill with pie weights or use dried beans like I do. Be sure to place against the edges well to keep the crust from falling on the sides while blind baking. Blind Bake 10 minutes at 450 degrees F or until lightly browned and set.

subheading: In the meantime mix the following filling recipe:

6 eggs

1-¾ cup Brown Sugar

1-½ cup Corn Syrup

¾ cup Butter, melted

2 Tablespoons All Purpose Flour

1 Teaspoon Salt

1 Teaspoon Vanilla Extract

Whisk ingredients together in a mixing bowl.

6 cups Pecan Halves

Pour pecans into a prebaked crust and spread evenly. Pour the filling mixture over the pecans evenly. Bake 40 to 45 minutes at 325 degrees F or until set. I cover my pie with foil loosely the last 15 minutes of baking or when my crust is as brown as I like it.

Directions at youtube.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