Chocolate Pecan Slab Pie

June 09, 2017
Chocolate Pecan Slab Pie: Table for Seven

This slab pie is ooey, gooey, plus, loaded with chocolate and pecans!

Chocolate Pecan Slab Pie: Table for Seven

We started our week with chocolate, so, it seems like the perfect way to end the week would be with chocolate too.  I do so love that idea, don't you?  ðŸ˜‹

While this slab pie is just as delicious as the poke cake and also loaded with chocolate love, it is quite different. Mostly, because, it's a pie. (You probably already guessed that though).  A slab pie to be exact. Have you made a slab pie before? I have seen them all over the Internet, but, honestly, this was my first slab pie experience.   

Instead of having your pie baked in a standard 9 inch round pie, plate, you bake it in a large, flat, rimmed 10 inch baking sheet.  

Now, I'm a total cheater when it comes to a dough pie crust. I go with the refrigerated stuff. For this pie, you will need the whole package of pie crust.  That means, 2 crusts.  If you decided to go homemade, double what you would normally use for a standard 9 inch pie crust. 

You will lay out both pie crusts on your baking sheet.  You can overlap them in the middle, that's OK. Just be sure to seal the seam up really well.  Then, you will add a chocolate-pastry-type layer on top of your pie crust base.  Then, bake.  

Next, add the ooey, gooey, chocolate, sugary filling.  Top that with more chocolate and your toasted pecans.  Bake again. That's it. Seriously, it's easy.  For real friends, letting it cool before you eat is the toughest part of this one.  Just a note too..it's rich and again, gooey.  Cutting the pie in smaller servings is probably a good idea. 

Don't forget to serve it with a dollop of whipped cream or vanilla ice cream.


Chocolate Pecan Slab Pie: Table for Seven


linking up & weekend potluck 
Chocolate Pecan Slab Pie
Chocolate Pecan Slab Pie: Table for Seven
by Table for Seven
Prep Time: 00:35
Cook Time: 00:35
Ingredients (Serves: 15-16)
    FOR CRUST
    • 1 box ( 2 crusts) refrigerated pie crust
    • 1 1/4 cup flour
    • 1/4 cup cocoa powder
    • 2 TBSP sugar
    • 1/4 cup butter, softened
    FOR FILLING
    • 4 eggs
    • 1 1/2 cup sugar
    • 1 1/2 cup light corn syrup
    • 3 TBSP butter, melted
    • 1 tsp vanilla
    • 4 oz dark chocolate baking bar, chopped
    • coarse sea salt
    • 2 cups pecans halves
    Instructions
    Preheat oven to 350 degrees. Bake pecan halves in a baking dish for 5 minutes or until light brown. Set aside.
    Unroll both pie crusts and press both into a 15 x 10 flat rimmed baking sheet. Cover the entire bottom and sides of baking sheet and overlap pie crusts in the middle. Be sure seams are firmly sealed.
    In a mixing bowl, whisk together flour, cocoa powder and sugar. Add in 1/4 cup butter and cut mixture using two knives or a pastry cutter. Press mixture on top of unbaked pie crust.
    Bake 15 minutes or until chocolate puffs a bit.
    Remove from oven.
    In a mixing bowl, beat together eggs, sugar, corn syrup, butter and vanilla. Mix until fully combined and smooth.
    Pour on top of chocolate crust and spread evenly.
    Then, sprinkle chopped chocolate and toasted pecans on top.
    Bake 20 minutes or until filling is set.
    Cool completely before serving.
    When serving, spraying a sharp knife with non stick cooking spray before cutting makes the process easier and a little less gooey.

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