Pecan Slab Pie

Is pecan pie on your menu this holiday season?  Easily feed that Thanksgiving or Christmas dinner crowd with Pecan Slab Pie.  It's got all the deliciousness of its traditionally-made counterpart with more servings and more serving-size-flexibility per pan!
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I discovered the beauty of slab pies last Thanksgiving season when I turned our family-favorite pumpkin pie into Pumpkin Slab Pie.  At first, members of the family were skeptical.  Just what is  a slab pie? ... some thought.

Well quite simply, slab pie is a shallow pie made in a rimmed baking sheet or jelly roll pan.  It's got all the deliciousness of its traditionally-made counterpart ... only thinner.  And wider. 

Which has some wonderful benefits when it comes to big feast meals or cooking for a crowd.

Pecan Slab Pie's got all the deliciousness of its traditionally-made counterpart with more servings and more serving-size-flexibility per pan!

For the baker ~ slab pies = more servings per pan.  When cut into triangles as shown in my photos, this pan yields 24 servings.  That makes feeding a crowd a snap!

For the eater ~ slab pies = thinner filling and more flexibility in choosing your serving size.  Which means the most important thing of all when it comes to big feast meals ... you can easily find room in your tummy to indulge in more than one dessert!

And hey, that's the best slab pie perk of all.

So this Thanksgiving season, I decided to turn my Mom's pecan pie into Pecan Slab Pie.

Mom's pecan pie has been a family-favorite for years.  But it's a tad bit different than most pecan pies ... because the filling is made with Jell-o vanilla pudding ... the cooked kind ... in it.

The dry pudding mix creates a filling that's not quite as syrupy-sugary-sweet as many pecan pies can be.

This may sound a bit strange, but believe me, it creates a very tasty filling!

The dry pudding mix is whisked together with the usual corn syrup and eggs to create the same custardy-type filling as traditional pecan pie, but it creates a filling that's not quite as syrupy-sugary-sweet as many pecan pies can be.

I wondered if Mom's filling would work to create a tasty slab pie.  And true to form for me, I gave it a try.

I'm happy to report the answer is a resounding yes!

To create the slab pie version's filling, I made 1 & 1/2 times Mom's recipe for traditional pie.  So if you'd like to try to make a slab pie with your favorite pecan pie filling instead of Mom's, I recommend increasing your ingredient amounts to make 1 & 1/2 "batches" of your recipe.

So if pecan pie is on your menu this holiday season, consider easily feeding that Thanksgiving or Christmas dinner crowd with Pecan Slab Pie.  It's got all the deliciousness of its traditionally-made counterpart with more servings and more serving-size-flexibility per pan!

Check out these other tasty perfect-for-fall and Thanksgiving pie recipes:

• Pecan Pie Made with Vanilla Pudding Mix
• Crescent Pecan Pie Squares
• Pumpkin Slab Pie
• Impossible Pumpkin Pie
• Pecan Streusel Pumpkin Pie
• Sweet Potato Pumpkin Pie
• No-Bake Pumpkin Cream Pie
• Chocolate Crack Pie
• Top those pies with Bourbon Whipped Cream
• or with Kahlua Whipped Cream
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

pecan pie recipe, slab pie, pecan slab pie recipe, Thanksgiving desserts

Desserts

Yield: 12-16 servings

Author: Tracey | The Kitchen is My Playground

Pecan Slab Pie

Is pecan pie on your menu this holiday season? Easily feed that Thanksgiving or Christmas dinner crowd with Pecan Slab Pie. It's got all the deliciousness of its traditionally-made counterpart with more servings and more serving-size-flexibility per pan!

prep time: 20 Mcook time: 42 Mtotal time: 62 M

ingredients:

• prepared crust for a 2-crust pie
• 1 large (4.6 oz) package Jell-o cook & serve vanilla pudding
• 1 1/2 c. light corn syrup
• 2 eggs, lightly beaten
• 1 1/4 c. evaporated milk {not quite all of a 12 oz. can}
• 2 1/2 c. pecan halves {I use 2 cups pecans halves + 1/2 cup chopped pecans}

instructions:

How to make Pecan Slab Pie

1. Line a 15x10" rimmed baking sheet with aluminum foil; lightly spray with non-stick cooking spray. Fit both crusts into the bottom and up the sides of the baking pan, cutting pieces and fitting together as needed. Press together seams well with your fingers. Fit a piece of aluminum foil on top of the crust. Bake at 375 degrees for 8 minutes. Remove from oven and remove foil.
2. While crust bakes, whisk together dry pudding mix and corn syrup. Gradually add evaporated milk and eggs, whisking to fully incorporate after each addition. Stir in pecans.
3. Place baking pan with crust on oven rack. Carefully pour in pecan filling and spread evenly over crust.
4. Bake at 375 degrees for 30 - 35 minutes until filling is set and golden brown. Cool on a rack. Cover and chill at least 3 hours before serving. Store in the refrigerator.
5. At serving time, garnish with whipped cream, if desired.

TRACEY'S NOTES

1. To create this slab pie version's filling, I made 1 & 1/2 times my Mom's recipe for traditionally-made pecan pie. So if you'd like to try to make a slab pie with your favorite pecan pie filling instead of Mom's, I recommend increasing your ingredient amounts to make 1 & 1/2 "batches" of your recipe.

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You might also like these other delicious desserts:

Pumpkin Slab Pie

Chocolate Crack Pie

Creamy Pumpkin Cheesecake

Chocolate Chip Cookie Cheesecake Bars

Marshmallow Chocolate Cake

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