Recipe Background
Pecan Slab Pie stretches out the beloved Thanksgiving dessert into a rectangle... a rectangle that's even more suited for sharing than any circle could ever be! The crust is buttery and flaky, the filling is rich, creamy, and even a little tangy, and the top — with that crunch of caramel-coated pecans — beckons you closer with their candy appeal. You'll just want to put a huge slab of Pecan Slab Pie on your plate!
Pecan Slab Pie stretches out the beloved Thanksgiving dessert into a rectangle... a rectangle that's even more suited for sharing than any circle could ever be! The crust is buttery and flaky, the filling is rich, creamy, and even a little tangy, and the top — with that crunch of caramel-coated pecans — beckons you closer with their candy appeal. You'll just want to put a huge slab of Pecan Slab Pie on your plate!
Ingredients
For the crust:
- flour to taste, for dusting the work surface
- 1 (14.1-ounce 2-count) package refrigerated pie crusts, softened according to the package directions
For the filling:
- 12 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1/4 cup caramel sauce store-bought or homemade
- 3 cups frozen whipped topping thawed
For the topping:
- 2 1/2 cups pecans toasted and chopped
- 1 cup caramel sauce room temperature, store-bought or homemade
- frozen whipped topping to taste, thawed
Directions
- Preheat the oven to 450 degrees F.
- Using the flour, lightly dust a work surface.
- On the prepared work surface, unroll and stack the pie crusts one on top of the other.
- Roll the pie crusts together into a 17x12-inch rectangle.
- Fit the crust into a 15x10x1-inch pan, pressing firmly into the corners and sides of the pan.
- Fold the extra crust underneath and slightly on top of the edges of the pan, fluting the edges.
- Poke the bottom and the sides of the crust with a fork.
- Bake until golden-brown, about 10-12 minutes.
- Allow the crust to cool completely.
- In large bowl, add the cream cheese, the powdered sugar, and 1/4 cup of the caramel sauce and beat with an electric mixer on medium speed until smooth, scraping down the sides of the bowl frequently.
- Add 3 cups of the whipped topping to the cream cheese mixture and beat to combine.
- Spread the filling mixture into the cooled crust.
- Refrigerate the pie for 20 minutes.
- In a medium bowl, add the pecans and the remaining 1 cup of the caramel sauce and mix to combine.
- Drop spoonfuls of the pecan topping evenly over top of the filling layer and carefully spread it out.
- Refrigerate the pie until chilled and set, about 3-4 hours.
- Slice and serve with the remaining whipped topping.
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