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Perfect Pecan Slab Pie Recipe with Easy Gooey Caramel Topping

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A rich and comforting pecan slab pie featuring a buttery flaky crust, toasted pecans, and a gooey caramel topping. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 cup (227 g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • 6 to 8 tbsp ice water
  • 4 large eggs, room temperature
  • 1 cup (240 ml) light corn syrup
  • 1 cup (200 g) packed brown sugar
  • 6 tbsp (85 g) unsalted butter, melted
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 2 ½ cups (280 g) toasted and chopped pecans
  • ½ cup (100 g) packed brown sugar (for caramel topping)
  • ¼ cup (60 ml) heavy cream, room temperature
  • 2 tbsp (28 g) unsalted butter
  • 1 tsp vanilla extract (for caramel topping)
  • A pinch of salt (for caramel topping)

Instructions

  1. Prepare the crust dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour until mixture resembles coarse crumbs with pea-sized bits. Slowly drizzle ice water, stirring until dough just comes together. Shape into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Toast the pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes, stirring once halfway through. Cool and roughly chop.
  3. Roll out and line the pan: Lightly flour work surface and rolling pin. Roll chilled dough into a 15×11-inch rectangle. Transfer to greased 9×13-inch baking sheet or slab pie pan. Press dough evenly and trim edges, leaving slight overhang. Chill while preparing filling.
  4. Make the filling: In a medium bowl, whisk eggs until smooth. Add corn syrup, brown sugar, melted butter, vanilla extract, and salt. Whisk until combined. Fold in toasted pecans evenly.
  5. Assemble and bake: Pour filling into chilled crust and smooth top. Bake at 350°F (175°C) for 50-60 minutes until filling is set but slightly jiggly in center. Tent with foil if crust browns too fast.
  6. Prepare caramel topping: While pie bakes, combine brown sugar, heavy cream, butter, vanilla extract, and salt in a saucepan over medium heat. Stir constantly until boiling and thickened (3-4 minutes). Remove from heat and let cool slightly.
  7. Finish and serve: After pie cools 15 minutes, drizzle caramel topping evenly. Let set 10 minutes before slicing into squares. Serve warm or at room temperature.

Notes

Chill dough before baking to prevent shrinking. Toast pecans to enhance flavor. Avoid overbaking; filling should jiggle slightly when done. Use foil tent if crust browns too fast. Drizzle caramel while warm for best gooey texture. Slice with a sharp knife dipped in hot water for clean cuts.

Nutrition

Keywords: pecan pie, slab pie, caramel topping, dessert, easy pecan pie, holiday dessert, potluck dessert

Find it online: https://leilameals.com/perfect-pecan-slab-pie-recipe-with-easy-gooey-caramel-topping/