Pecan Slab Pie with Inch Refrigerated Pie

Serves 12 in about 3 hours. An oven recipe built around pretzels broken and butter.

Ingredients

• 3 cups pecan halves roughly chopped
• 1 cup pretzels roughly broken
• 4 large eggs
• 1 ½ cups light corn syrup
• ½ cup granulated sugar
• ½ cup brown sugar lightly packed
• 1 teaspoon salt
• ½ cup butter melted
• 2-3 9-inch refrigerated pie crusts (see notes)

Method

1. Lift out the refrigerated pie crusts from the refrigerator and allow them to sit at room temperature for approximately 10 minutes. This will make the dough easier to unroll and work with.
2. Lay the pie crusts on a lightly floured work surface, slightly overlapping the edges. Gently press the overlapping sections together.
3. With a rolling pin, roll the crusts into one large rectangle that is big enough to cover the bottom and sides of a 10×15-inch sheet pan.
4. Carefully transfer the dough to the sheet pan, allowing the excess crust to extend over the edges. Gently press the dough into the bottom and corners of the pan.
5. Fold or tuck the excess dough around the edges to form the crust.
6. Set the prepared crust in the freezer while you make the pecan pie filling.
7. Heat the oven to 350°F.
8. Stir in the eggs to a large mixing bowl and whisk until light and slightly foamy, approximately 5 minutes.
9. Stir in the granulated sugar, brown sugar, light corn syrup, melted butter, and salt. Beat until everything is thoroughly combined and the mixture is smooth.
10. Tip in the roughly chopped pecans and broken pretzel pieces. Mix until they are evenly distributed throughout the filling.
11. Lift out the prepared crust from the freezer.
12. Tip in the pecan and pretzel filling evenly over the crust, spreading the pecans and pretzels across the pan as needed.
13. Cook in the preheated oven for 30-35 minutes, or until the filling is set around the edges and the center is mostly set with a slight jiggle.
14. Lift out the slab pie from the oven and place the pan on a wire cooling rack.
15. Allow the pie to cool completely before slicing. This gives the filling time to finish setting and makes the pie much easier to cut into clean squares or bars.
16. Slice into 12 3 ½-inch squares (or your desired serving size) and enjoy.

More dessert ideas are in the dessert collection.