An Easy Chocolate Slab Pecan Pie To Feed A Crowd Recipes

CHOCOLATE PECAN SLAB PIE

Steps:

• 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.

CHOCOLATE PECAN PIE RECIPE

Steps:

• Add flour, salt and sugar to food processor. Cut butter into 1 inch pieces and add to food processor. Pulse until the butter is pea size. Add water and pulse until it just comes together. Put onto a floured surface and form into a ball. Cut in half and wrap in plastic wrap. Refrigerate or freeze until ready to use but at least 15 minutes in the freezer.
• Roll out one of the dough balls into an 18 x 13 inch rectangle. Place this in a 12 x 17 inch rimmed baking sheet draping some over the sides. Place in freezer until it is cold.
• In a microwave safe bowl, melt the chocolate chunks and cream on medium power until just melted stirring every 30 seconds, for about 1-2 minutes. Spread over prepared pie crust and smooth with an offset spatula. Place in freezer for about 10 minutes.
• Add butter, brown sugar, corn syrup and salt to a large saucepan and bring to a simmer over medium heat. Cook for 2 minutes until the brown sugar has dissolved. Remove from heat and add pecans, vinegar, vanilla and bourbon. Pour into a bowl to let it cool. When cool to touch, add eggs stirring after each one until well incorporated. Pour onto chilled chocolate layer.
• Roll out the second ball of dough and either place it over the top or cut it into strips to make a lattice design. Brush with an egg wash of 1 egg and 1 teaspoon water.
• Bake at 350º for 30 minutes until the crust is golden brown and the filling is starting to bubble. Let cool for 30 minutes before cutting into squares.

CHOCOLATE PECAN SLAB PIE

Steps:

• To prepare the crust: Note that if you have a small food processor, you may need to make the dough in two batches. Mine is 5-cups and I like to divide the recipe to prevent over-mixing. To start, combine the flour, sugar and salt in the bowl of a large food processor. Pulse the dry ingredients to combine.
• Roll out the pie dough: Remove the disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 18x13-inch rectangle that is about 1/8-inch thick. Carefully place the dough into a 10x15 inch jelly roll pan; there will be dough hanging over on the sides. Cut the overhang so that it's only about an inch, and then fold under, and crimp or make impressions with the tines of a fork. Place shell in the freezer for 30 minutes. While your pie dough is chilling, preheat the oven to 425F.
• Parbake the pie crust: After 30 minutes, remove the pie shell from the freezer and line tightly with foil. Place pie weights or dry beans in the center to add weight, and bake the pie for 20 minutes or until the edges are just slightly golden brown. Remove from oven and carefully remove foil and beans. Reduce oven temperature to 400F.
• To make the filling: Crack the eggs into a large bowl and use a hand mixer to beat until slightly frothy. Add the sugars and melted butter and beat to combine. Add the flour, milk, vanilla and salt and beat again until thoroughly combined. Fold in the pecans.
• To bake the pie: Pour the filling into the prepared pie crust. Bake for 30-35 minutes or until filling is set. You may need to cover the edges of you pie dough with foil halfway through the baking process to ensure they don't burn. Cool pie completely before serving.

PECAN PIE FOR A CROWD

Steps:

• Preheat oven to 300°. In large bowls, combine the first seven ingredients. Add pecans. Pour 2-1/4 cups filling into each pastry shell. , Bake 40-50 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Refrigerate leftovers.