Chocolate Pecan Slab Pie 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 I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

CHOCOLATE PECAN PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
• In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
• Bake for 25 to 30 minutes.

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:

• Whisk together flour, coca powder, and salt in a large bowl.
• Add butter and use your fingers or a pastry blender to work the butter in until there are no pieces larger than a pea.
• Make a well in the center. Add 6 tablespoons of ice water and work it into the flour with a fork. Add more water until the dough is wet enough to hold together when you take a handful and squeeze it. You want to add as little water as possible so stop adding water when there is just enough to form a dough.
• Pat dough into a rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 24 hours.
• Preheat oven to 425 degrees. Line an 18x13-inch pan with parchment paper.
• Roll dough out on a lightly floured surface util it is about 2 inches longer and wider than the pan. Roll dough up on rolling pin and place it in prepared pan. Trim dough even with edge of pan, saving any scraps to patch holes in the crust.
• Refrigerate dough for 15 minutes.
• Place a piece of parchment paper on top of dough and then set a 9x13-inch pan on top of parchment paper. Place in oven for 15 to 17 minutes.
• Remove pan and parchment paper and return to the oven for 2 to 3 minutes. Let cool.
• Scatter pecans and chocolate chips evenly across the dough.
• In a medium bowl, whisk together eggs, corn syrup, brown sugar,salt and vanilla.
• Pour mixture over pecans and chocolate chips. Bake for 25 to 28 minutes. It should be just a little jiggly in the center. Let cool completely before slicing.

BOURBON CHOCOLATE PECAN SLAB PIE

Steps:

• Make your crust in advance. Combine the flour, cocoa powder, sugar, and instant espresso (if using) in a large mixing bowl.
• Sprinkle the chilled butter cubes over the dry ingredients and cut into the mixture using a pastry blender until the butter is in pea-sized chunks.
• Pour in 1/2 cup of the ice water and stir. Continue adding water, 1 tablespoon at a time, until the dough just comes together. Press it into a disc and wrap with plastic wrap. Refrigerate at least 2 hours until very cold. May be made up to 2 days in advance.
• Remove your crust from the refrigerator. Line a jelly roll pan with parchment and set aside.
• Roll our your crust into a large rectangle on a lightly floured surface, rotating as needed to prevent sticking. Dust off any excess flour and place the pie crust into the rimmed baking sheet, making sure to guide it into all corners. Don't stretch the dough. Trim any excess dough and cut decorative accents if desired. Place the sheet pan and accents in the refrigerator.
• Preheat your oven to 350 F.
• In a medium saucepan, combine the butter, brown sugar, salt, and corn syrup. Cook over medium low heat for 3-4 minutes until the mixture is very smooth and the sugar has mostly dissolved. Remove from the heat and stir in the bourbon and chopped chocolate.
• In a large mixing bowl, whisk together the eggs, then slowly drizzle the hot sugar mixture into the eggs. Whisk constantly and pour slowly to avoid cooking the eggs!
• Remove the pie crust from the refrigerator and prick with a fork. Pour in the pecans, and then pour over the pie filling mixture. Add your decorative accents if desired, then bake for 45 minutes until the center looks just set.
• Remove from the oven and allow to cool on a wire rack at least 20 minutes before slicing and serving with whipped cream or ice cream!

CHOCOLATE PECAN PIE

Steps:

• Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
• When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
• Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
• Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
• Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
• Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
• Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
• Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
• The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

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.