After eating this, I'm never making pecan pie another way again

Pecan Slab Pie is a delicious dessert that holds a special place in many households. This rich and nutty pie is made with a flaky pastry crust, a gooey caramel filling, and a generous amount of pecan halves. With its roots in Southern cuisine, Pecan Slab Pie has become a staple dessert, particularly during holidays and special gatherings. The combination of the buttery crust, sweet caramel, and crunchy pecans creates a symphony of flavors that is sure to delight any dessert lover.

To serve this delectable Pecan Slab Pie, there are a few options that pair beautifully with its flavors. A classic choice is a scoop of creamy vanilla ice cream, as the cold creaminess contrasts perfectly with the warm pie. Another great option is a dollop of lightly sweetened whipped cream, adding a fluffy and light element to the indulgent pie. For a touch of elegance, you can even serve it alongside a drizzle of homemade caramel sauce or a sprinkle of powdered sugar. Whichever way you choose to serve it, Pecan Slab Pie is bound to be a crowd-pleasing treat.

Ingredients:

2 refrigerated 9-inch pie crusts
4 cups pecan halves
1/2 cup melted butter
6 eggs
1 cup light corn syrup
1 cup packed brown sugar
2 tablespoons vanilla extract

Instructions:

1. Let two refrigerated pie crusts sit at room temperature for 15 minutes.

2. Preheat the oven to 350º F (175º C).

3. Roll out one pie crust to an 18"x13" rectangle and place it in a 12"x17" jellyroll pan with a 1" overhang, crimping the edges. Freeze the crust.

4. In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla. Stir in pecans.

5. Remove the frozen crust from the freezer and pour in the filling.

6. Bake for 40 to 45 minutes or so until the pie is puffed and set in the middle.

Cool on a wire rack.

Enjoy this delightful Pecan Slab Pie as a memorable ending to any meal or special occasion. It's sure to leave a lasting impression with its irresistible combination of sweet caramel, crunchy pecans, and buttery pastry crust.