Nancy Fuller's Pecan Slab Pie

Name: Nancy Fuller's Pecan Slab Pie
Total time: 1 h 40 min
Yield: 16 serving(s)
Ingredients: All-purpose flour, for work surface; 3 recipes All-Purpose Piecrust; 8 large eggs; 2 c. light corn syrup; 1 c. packed light brown sugar; 3/4 c. (1 1/2 sticks) unsalted butter, melted; 2 tbsp. bourbon; 1 tbsp. pure vanilla extract; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 6 c. pecans; Flaked salt, for sprinkling

A fresh take on a classic dessert.

By Nancy FullerPublished: Sep 20, 2019

1 Rating

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Dana Gallagher

Yields:

16 serving(s)

Total Time:

1 hr 40 mins

You'll need to make an all-purpose pie crust three times so you have enough to fill the jelly-roll pan. Press all the dough into one rectangle before chilling.

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Ingredients

All-purpose flour, for work surface
3 recipes All-Purpose Piecrust
8 large eggs
2 cups light corn syrup
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 Tbsp. bourbon
1 Tbsp. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. kosher salt
6 cups pecans
Flaked salt, for sprinkling

Directions

1. Step 1Preheat oven to 350°F. On a lightly floured surface, roll dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under; crimp as desired. Freeze 25 minutes.
2. Step 2Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, cinnamon, and salt in a bowl. Stir in pecans. Transfer to prepared piecrust.
3. Step 3Bake until filling is puffed and the center is just set, 40 to 45 minutes. Transfer pan to a wire rack and sprinkle with flaked salt. Let cool completely.