Pecan Slab Pie

Pecan Slab Pie
Yield: approximately 12 servings
Write a review
  1. 2½ cups all-purpose flour
  2. 2 teaspoons kosher salt
  3. 2 teaspoons sugar
  4. 1 cup unsalted butter, cubed
  5. 8 tablespoons whole buttermilk
  1. 4 cups pecan halves
  2. 1 (12-ounce) package semisweet chocolate morsels, such as Ghirardelli
  3. 6 large eggs
  4. 1¾ cups firmly packed light brown sugar
  5. 1½ cups light corn syrup
  6. ¾ cup unsalted butter, melted
  7. 2 tablespoons all-purpose flour
  8. 2 teaspoons kosher salt
  9. 2 teaspoons vanilla extract
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together flour, salt, and sugar. Using a fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap; refrigerate until firm, at least 30 minutes.
  3. On a lightly floured surface, roll piecrust into a 17½x12½-inch rectangle. Transfer to a 15½x10½- inch jelly-roll pan, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  4. Bake 20 minutes. Carefully remove paper and weights. Set aside. Reduce oven to 325°.
  5. For filling: Sprinkle pecans and chocolate in bottom of prepared crust. In a large bowl, whisk eggs until foamy. Whisk in brown sugar, corn syrup, melted butter, flour, salt, and vanilla until well combined. Pour over pecan mixture in prepared crust.
  6. Bake until crust is golden brown and filling is set, 50 to 60 minutes. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
Taste of the South


  1. Tasted great but pan was way too small!! You need to use either a larger jelly roll pan or a 9 x 13 pan. Only half of the filling would fit and it was running over the sides. Huge mess

    • We’re so sorry that you had to deal with a mess. We pride ourselves on developing and writing accurate recipes, so I don’t know what went wrong. Whenever you’re making a recipe for the first time, it’s a good idea to take the directions with a grain of salt. If you could tell that the filling would be too much for the pan you’re using, you shouldn’t add all the filling. Pans that are labeled “jelly roll pan” do come in different sizes. (It’s not a standard size like a half sheet pan.) If you used a 15.5 x 10.5-inch jellyroll pan as directed in the recipe, the total area would be 162.75 inches. A 9 x 13-inch pan would only give you a 117-inch area, so that would not be a good substitute. If you try the recipe again in a larger pan, let us know what size pan you use.

Leave a Reply to Bettie Hookana Cancel reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.