Pinch & Dash

Pinch & Dash

Chocolate Pecan Slab Pie

This is one of those recipes that you see online and just simply drool over. After seeing this on all of my social media sites over and over again, I just had to try it. You can find the original recipe on the Delish website, the below is my tweakin’.

What you’ll need:

2 store-bought refrigerated pie crusts
1 1/3 c. packed brown sugar
1 c. light corn syrup
7 eggs
3 & ½ to 4 c. Pecan halves
3 c. semisweet chocolate chips, divided

How to get your cookin’ on:

Preheat oven to 375 degrees F.

Layer pie crusts so they overlap largely in the middle

Use a rolling pin to flatten out the center, until you’ve created a rectangle large enough to fill the bottom and sides of a 13”x9” pan.

Place crust in pan, smoothing out any tears or folds to get it to fit the shape of the pan.

In a large mixing bowl, whisk brown sugar, corn syrup, and eggs.

Fold in 2 cups of chocolate chips and all of the pecans.

Pour mixture in pan, creating a smooth layer.

Bake for about 35 minutes, or until the pecan mixture has turned a deep golden brown and has mostly set in the center.

Cool completely, and then refrigerate for at least 1 hour.

Before serving, heat remaining chocolate chips in the microwave in 25-second intervals, stirring in between, until fully melted. Drizzle atop pie, and then cut into bars. *To make this part even easier, heat the chocolate chips in a freezer bag in20 second intervals until totally melted (rubbing the bag in between times). Then, cut the tip of one of the bottom corners to drizzle on pie.

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