If you’re a pecan pie lover, your mouth will be drooling before you read halfway through this recipe.
Summer is finally starting to creep up on us all, and that means its the perfect time for cook outs and lake hangs. And what better way is there to celebrate a beautiful day with friends than a yummy pecan pie?
ANSWER: There is NO better way, y’all.
This chocolate pecan slab pie is the PERFECT mixture of sweet and salty, and it will have your friends wrapped around your little finger. GUARANTEED OR (you won’t get your money back, sorry). Anyway, this pie is X-LARGE and it’s perfect for big gatherin’s.
Of course one of the biggest problems with baking a pie is that it takes FOREVERRRRRRRRR.
You don’t have to worry about that though, because this chocolate pecan slab pie recipe is super easy to make and it is like heaven in your mouth! PLUS, the best part is that you don’t have to pay $20 for a pie and you can get more bang for your buck with this recipe!
HERE’S WHAT YOU NEED:
2 store-bought refrigerated pie crusts
1 1/3 c. of brown sugar (packed)
1 c. light corn syrup
3 c. Pecan halves
2 c. semisweet chocolate chips
Preheat oven to 375 degrees F.
Layer 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.
In 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.
Before 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.
Watch the video below for further instructions:
I’M DROOLING ALREADY!!!!