Recipe Pecan Slab Pie
Blind bake the crust for 20 minutes.
Recipe pecan slab pie. Bake for 15 20 minutes or until the edges are golden brown. On a lightly floured surface roll the chocolate pie dough to a slightly larger rectangle than the baking sheet. 2 in large bowl beat eggs melted butter corn syrup brown sugar and salt with whisk until well blended.
On a lightly floured surface roll dough to an 18 by 13 inch rectangle. Preheat the oven to 425 f preferably with a baking stone on the bottom rack. Line a 9 13 inch pan with parchment paper or grease well and press crust firmly into the bottom of the pan.
Pour over pecan mixture in prepared crust. Preheat oven to 350 degrees f 175 degrees c. On a lightly floured work surface roll dough to a 16 by 21 inch rectangle.
This bourbon pecan pie filling uses karo corn syrup to bind everything together and. Before serving heat remaining. Bake until crust is golden brown and filling is set 50 to 60 minutes.
Bring to a full boil and remove from heat. Line an 18 x 13 baking sheet with parchment. Chocolate pecan slab pie.
Loosely cover with aluminum foil to prevent excess browning if necessary. Step 2 in a medium saucepan combine the sugar corn syrup butter water and cornstarch. Most pecan pie recipes use corn syrup in the filling and this one also uses this classic ingredient in this holiday favorite.