logo
More Winning Recipes

Pecan Slab Pie

FallOvenThanksgiving

Time: 5 hours 35 minutes

Yield: 16 servings

recipe image

About

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!

Recommended Articles

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

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Using the flour, lightly dust a work surface.

Step 3 -On the prepared work surface, unroll and stack the pie crusts one on top of the other.

Step 4 -Roll the pie crusts together into a 17x12-inch rectangle.

Step 5 -Fit the crust into a 15x10x1-inch pan, pressing firmly into the corners and sides of the pan.

Step 6 -Fold the extra crust underneath and slightly on top of the edges of the pan, fluting the edges.

Step 7 -Poke the bottom and the sides of the crust with a fork.

Step 8 -Bake until golden-brown, about 10-12 minutes.

Step 9 -Allow the crust to cool completely.

Step 10 -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.

Step 11 -Add 3 cups of the whipped topping to the cream cheese mixture and beat to combine.

Step 12 -Spread the filling mixture into the cooled crust.

Step 13 -Refrigerate the pie for 20 minutes.

Step 14 -In a medium bowl, add the pecans and the remaining 1 cup of the caramel sauce and mix to combine.

Step 15 -Drop spoonfuls of the pecan topping evenly over top of the filling layer and carefully spread it out.

Step 16 -Refrigerate the pie until chilled and set, about 3-4 hours.

Step 17 -Slice and serve with the remaining whipped topping.

Explore More Favorites