• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Deb’s Chocolate Pecan Slab Pie

December 18, 2017 by Joy the Baker 20 Comments

Jump to Recipe

It’s not that I don’t like a traditional Southern Pecan Pie.  I’m pretty sure the distinction is that I’ve just never had the right Southern Pecan Pie.  

It’s always a problem of proportions.  It’s a problem of what I can only describe as ‘goop’ to crust + nut proportions.  I try to keep my ‘goop’ ratios low in the foods that I eat, unless you’re talking about rice pudding, in which case… I’ll race you to the bottom of the pot.  

The problem… and there actually is no problem at all with Pecan Pie… is the amount of wiggly corn syrup mixture in a standard pie dish.  With just a few cups of pecans, we’re left with an inch and filling wiggle that is just more than I can handle.  

When I crossed paths with Deb’s slab-rendition of a traditional Pecan Pie I knew we’d essentially be creating a candy bar inside of a pie crust and SIGN ME UP, thank you.  Her recipe also calls for a chocolate ganache (twist my arm), and uses maple syrup or golden syrup instead of the popular corn syrup in a lot of today’s pies. 

Added bonus, this pie makes PLENTY so, here we are- suddenly holiday-party-popular! 

This recipe is from Deb’s latest book Smitten Kitchen Every Day which, as I’m sure you know, is fantastic!  

First things first, do you have butter?  Do you have a lot of butter?  Great.  We’re going to need it.  

This recipe comes in three parts.  Yes.  We’re workin’ for this pie.  

Pie Crust will be a familiar combination of flour, sugar, salt, butter, and vvv cold water.

Filling is a chocolate ganache (dear dark chocolate + fine heavy cream) and a syrupy pecan mixture that is a butter, maple syrup, brown sugar combination that’ll send us to the moon and back… or at least to the grocery store and back because this pie has some INGREDIENTSES.  

To make the pie crust we’ll start by whisking sugar and salt into flour.  

Step by step, a pie is born. 

I talked about making pie crust just last week and used the technique of grating frozen butter on a box grater.  It’s fast and easy and my new go-to, especially for a slab pie. 

The grated butter is lightly tossed with the flour mixture. 

With hands, we’ll work the butter into the flour creating a crumbly mixture. 

And cold cold water!  About 3/4 of a cup until the dough is moist enough to want to come together as a shaggy disk. 

One of the disks will become the bottom and sides of our slab pie.  That disk should be the larger of the two divided dough disks.  The smaller disk we’ll use for the four large lattice stripes.  

Divide in two. One slightly larger than the other. 

Let’s talk about chocolate!  This pie has it, thank the heavens above.  

Unlike other pecan pies where we just throw the chocolate pieces in to melt along with the rest of the filling, here we’re making a ganache with chunked up chocolate and heavy cream. 

The two will melt together over lot heat creating a smooth and glossy thick chocolate sauce that you’ll be absolutely convinced you can use as an edible face mask but I wouldn’t recommend it. Save it for the pie. 

FILLING!  We’ll melt together butter, brown sugar, and so much maple syrup you’ll be convinced that you’re very wealthy the way you’re slingin that stuff around.  

Once the maple mixture is simmer just so we’ll transfer it to a bowl so it can cool slightly before adding the eggs.  We’ve come so far; the last thing we’d want to do is cook eggs into our sugar mixture. 

While we wait:  cider vinegar (a dash to balance the sweetness) is added along with pure vanilla extract (because we continue to be very well off). 

And in with the eggs! 

Our PECANS:  Toasted, cooled, and coarsely chopped.  Give a whisk. 

After some rest in the refrigerator, our pie disks are rolled. 

The larger of the two pieces is rolled to a rough 18 x 13-inch rectangle to accommodate this jelly roll pan. 

You can see towards the bottom of the pan I had to do a bit of patching.  Nothing is perfect, especially pie.   

Remember the chocolate ganache we made?  It’s a good thing we didn’t use it as a face mask because this is where it belongs. 

The crust and ganache combo will have a quick rest in the freezer, just ten minutes or so, before the filling is poured on top.  We want a cold crust to go into the oven.  

Also NOTE!  When I was pouring my filling into this crust and chocolate combo, I noticed that I had more filling that I needed. This might be the case for you as well and if it is, just try to get as many nuts as you can into the slab pie and save the extra filling for a selfish mini pie using pie scraps. 

Drape and trim the edges.  

We’ll brush the top of our fat lattice with egg wash and send it off to the oven for a good thirty minutes until it’s golden brown and bubbling.  

I like a little bit of insurance so I places the entire pan on a larger sheet pan in case of spillage.  There was no spillage.  

I love this pie cooled to room temperature. Heck… I also really like it cold, or rewarmed, or upside down, or underwater.  It’s good any way you slice it…. though honestly underwater probably isn’t its shining moment.  

Because this slab pie has a bottom and top crust, and the filling is spread across a shallow but large surface area, the filling won’t be overly wet and runny.  It’s compact.  It’s like a candy bar inside of a pie crust and hallelujah, amen!  Thank you Deb!  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Deb’s Chocolate Pecan Slab Pie

  • Author: Deb Perelman
  • Cook Time: 30
  • Total Time: 30 minutes
Pin Recipe
Print Recipe

Ingredients

Scale

For the Pie Crust

  • 3 3/4 cups (490 grams) all-purpose flour plus more for the work surface
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 tablespoons (20 grams) granulated sugar
  • 1 1/2 cups (12 ounces or 340 grams) unsalted butter, very cold
  • 3/4 cup (175 ml) very cold water

For the Filling

  • 3 1/2 cups (330 grams) pecan halves
  • 8 ounces (225 grams) bittersweet chocolate, coarsely chopped, or about 1 1/4 cups chocolate chips
  • 1/2 cup (120 ml) heavy cream
  • 10 tablespoons (145 grams) unsalted butter
  • 1 2/3 cups (215 grams) packed dark brown sugar
  • 1 cup (235 ml) maple syrup or golden syrup
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 5 large eggs

To Finish

  • 1 large egg beaten with 1 teaspoon water

Instructions

  1. First make the pie dough by hand. In the bottom of a large bowl, combine the flour, salt, and sugar. Work the butter into the flour with your fingertips until the mixture resembles a coarse meal.
  2. Add the cold water and stir with a large spoon until large clump form. Use your hands to knead the dough together a few times right in the bottom of the bowl. Divide the dough into two pieces – one slightly larger than the other. The larger piece we’ll use as the bottom crust and the smaller piece of dough we’ll use to make large lattice strips across the top. Wrap each dough disk and place in the refrigerator to rest for at least 1 hour or up to 3 days.
  3. To make the filling first place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line the bottom of a 10x15x1-inch baking sheet or jelly roll pan with parchment paper.
  4. Spread the pecans on the baking sheet in a single layer and toast in the oven for 10 minutes, stirring once or twice to toast them evenly. Remove from the oven and allow to cool slightly. Chop coarsely and place in a bowl until we need them later.
  5. In a small saucepan combine chocolate chunks and heavy cream. Heat over low until melted amd smooth. Set aside.
  6. In a large saucepan combine the butter, brown sugar, maple or golden syrup, and salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring regularly. Remove the pan from the heat and stir in the pecans, cider vinegar, and vanilla. Pour into a bowl and set aside to cool slightly before whisking in the eggs, 5 minutes should do.
  7. Whisk in the eggs one at a time until well combined.
  8. To assemble the pie, on a lightly floured surface, roll your larger dough piece into a rough 18 x 13-inch rectangle. Do your best to work quickly so the dough doesn’t get too warm.
  9. Transfer the dough to the parchment lined baking sheet and drape it over the bottom, corners, and edges of the pan. If you find that there is some missing crust on some of the edges, trim from where there is overhang and press the crust where it is needed. Where there is overhang of crust, trim so there is just about 1/2 inch over and tuck it in gently.
  10. Pour the chocolate ganache (you may need to rewarm it just slightly) over the pie crust and freeze the two for 10 minutes.
  11. While the ganache and crust chills, roll the smaller piece of pie dough into a rough 16 x 11-inch rectangle. Cut four wide strips from the dough and set aside a few moments.
  12. Remove the pan from the freezer and place on a half sheet pan (for unlikely spillage during baking).
  13. Pour the filling over the hardened chocolate. I had a little bit of extra filling, so keep an eye out for this and add as many nuts as you can to the pie.
  14. Drape the lattice strips over the pie and trim and tuck any overhang into the edges.
  15. Brush the top lightly with beaten egg.
  16. Place the pie (on it’s larger pan) in the oven and reduce the heat to 350 degrees F. Bake until the crust is golden and the filling is lightly bubbling, about 30 minutes. Remove from the oven and allow to cool to at least room temperature before serving. This pie is also delicious served chilled.
  17. Pie will last up to 4 days, well wrapped in the refrigerator.


Nutrition

  • Serving Size: 12

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Nuts, Pie, Recipes

Previous Post: « Let It Be Sunday, 150!
Next Post: Chocolate Babka Pull Apart Muffins »

Reader Interactions

All Comments
I Made This
Questions
  1. Janica Snyder

    November 22, 2021 at 10:06 pm

    Is it possible to make this in a regular pie crust? Thanks!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Nuts

My Top 10 Peanut Butter Recipes

I haven’t felt like making meals at all this week.  I don’t even seem to have the energy to cobble together my usual lazy stand-bys: scrambled eggs and a carb, toasted.  Strangely, I’m also not allowing myself to order any expensive (and everything is expensive right now) takeout so… well, I’ll be eating bananas smeared…

Read More

Sweet Laurel’s Grain-Free Savory Coffee Cake with Roasted Tomatoes

Julia Child correctly identified that “a party without cake is just a meeting.” She’s spot on.  I think these days she would also agree that most meetings could actually just be an email.  Now, if logic follows, should we say that anything without cake might as well be an email? I fully agree.   If a…

Read More

Almond Flour Whipped Ricotta Fresh Strawberry Bars

Hello, friends!  Let’s make a perfect gluten-free, fresh strawberry, ricotta dessert.  It’s an easy dessert bar, a light and fluffy cheesecake, and a celebration of fresh strawberries all in one sweet bite!  In Louisiana, we’ve been showing off our spring strawberries for months now.  We’ve got some nerve, but by the time summer rolls through…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up