November 13, 2016

Pecan Slab Pie

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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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Pecan Slab Pie ~ Easily feed that Thanksgiving or Christmas dinner crowd. All the deliciousness of traditionally-made pecan pie with more servings per pan!  www.thekitchenismyplayground.com


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.

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.


Pecan Slab Pie ~ Easily feed that Thanksgiving or Christmas dinner crowd. All the deliciousness of traditionally-made pecan pie with more servings per pan!  www.thekitchenismyplayground.com

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.

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.

Pecan Slab Pie ~ Easily feed that Thanksgiving or Christmas dinner crowd. All the deliciousness of traditionally-made pecan pie with more servings per pan!  www.thekitchenismyplayground.com

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.

Pecan Slab Pie ~ Easily feed that Thanksgiving or Christmas dinner crowd. All the deliciousness of traditionally-made pecan pie with more servings per pan!  www.thekitchenismyplayground.com

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!

Pecan Slab Pie ~ Easily feed that Thanksgiving or Christmas dinner crowd. All the deliciousness of traditionally-made pecan pie with more servings per pan!  www.thekitchenismyplayground.com
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Pecan Slab Pie
(Printable recipe)
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
  • 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}
Directions
  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.
NOTE:
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.


Enjoy!



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This post is linked with Weekend Potluck.

7 comments:

  1. I would love to bring these to the children I read to for Thanksgiving but . . . I am not allowed to bring anything with nuts. If I put carmel over the top or chocolate chips, do you think this would work?

    ReplyDelete
    Replies
    1. I would think chocolate chips would work just fine and taste yummy! But I haven't tried it before so can't say for 100% sure ...

      Delete
  2. What a good idea! The chocolate chip cookie cheesecake bars look good too!
    Jenna

    ReplyDelete
  3. Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    ReplyDelete
  4. Love the idea of a slab pie, Tracey! It's perfect for the holidays, particularly if you have to transport it. Your Pecan Slab Pie looks scrumptious. Scheduled to pin later today. Thank you for being a part of Hearth and Soul. Hope to 'see' you again this week. Happy Thanksgiving!

    ReplyDelete
  5. Slab pies are the best! Thanks for linkin' up with What's Cookin' Wednesday!

    ReplyDelete
  6. I do declare! This looks like a fabulous dessert for a crowd...definitely my favorite pie ever! Thanks so much for sharing with us at Weekend Potluck. This is a real attention getter. Enjoy a blessed Thanks-Living day!

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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