Nancy Fuller's Pecan Slab Pie
A fresh take on a classic dessert.
By Nancy Fuller
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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- Yields:
- 16 serving(s)
- Total Time:
- 1 hr 40 mins
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
Directions
- 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.
- Step 2Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, cinnamon, and salt in a bowl. Stir in pecans. Transfer to prepared piecrust.
- 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.
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