Chocolate Pecan Slab Pie

Name: Chocolate Pecan Slab Pie
Yield: 1
Ingredients: 2 store-bought refrigerated pie crusts; 1 1/3 c. packed brown sugar; 1 c. light corn syrup; 6 eggs; 3 c. Pecan halves; 2 c. semisweet chocolate chips, divided

No pie plate? No problem.

By Candace Braun DavisonPublished: Nov 14, 2016

Approved by the Delish Test Kitchen

preview for Chocolate Pecan Slab Pie is the Best Way to Serve Dessert to a Large Thanksgiving Crowd.

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This XL-sized pie lets you serve your whole crew—no matter how many uninvited guests show up at Thanksgiving.

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Ingredients

2 store-bought refrigerated pie crusts
1 1/3 cups packed brown sugar
1 cup light corn syrup
6 eggs
3 cups Pecan halves
2 cups semisweet chocolate chips, divided

Directions

1. Step 1Preheat oven to 375 degrees F.
2. Step 2Layer pie crusts like you would a venn diagram, 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.
3. Step 3In a large mixing bowl, whisk brown sugar, corn syrup, and eggs. Fold in 1 c chocolate chips and pecans. Pour mixture in pan, creating a smooth layer. Bake for 25-27 minutes, or until the pecan mixture has turned a deep golden brown and has mostly set in the center. Cool, then refrigerate for at least 1 hour.
4. Step 4Before serving, heat remaining chocolate chips in the microwave in 25-second intervals, stirring in between, until fully melted. Drizzle atop pie, then cut into bars.