This is a sponsored post written by me on behalf of The Chinet® brand . All opinions are 100% mine.
This Pecan Slab Pie recipe takes a traditional pecan pie recipe and turns it into big slab pie that the whole family will enjoy for Thanksgiving dessert.
Are you guys getting excited about the holidays? Thanksgiving is just around the corner and I’m in full Thanksgiving menu planning mode. I don’t know about you but for me once Halloween hits it feels like nothing but parties, family get-togethers, and eating from November through the end of the year. Not that I’m complaining! I love hosting friends and family for dinner and getting to try out new holiday recipes and work on perfecting some of our favorites!
Because I do a lot of hosting during the holidays, and because I love for everything to look beautiful without a ton of extra work for me, I am constantly coming up with ways to simplify my life. I used to break out the good china for all of my holiday festivities and it was beautiful BUT the next day, exhausted from all of the hard work of the day or two before, I would be faced with hours of washing and drying dishes. Not fun. Several years ago I put my foot down and started using Chinet® branded plates, cutlery, napkins, etc. and I’ve never looked back. The Chinet® brand has wide range of sturdy and stylish tableware that makes entertaining, and the clean up that follows, easy.
Using Chinet® brand products doesn’t mean you can’t have a beautiful table. You can fancy up your place settings with a few simple items. During the holidays I like to use Chinet® Cut Crystal® products. They have a clear design and elegant swirl pattern and they even have a stemless wine glass! Chinet® Cut Crystal® products are made from clear plastic that makes it easy to create a beautiful place setting. One of my favorite tricks is to use a piece of 12″ x 12″ scrapbook paper that matches my party decor. I place the dinner plate on that and then cut a circle the size of the bottom of the dessert plate out of another piece of scrapbook paper. For my Thanksgiving table I’m using this super cute Thanksgiving themed paper I created for my “Give Thanks” turkey sign. You can DOWNLOAD HERE. Wrap your cutlery in a napkin and use a coordinating scrapbook paper as a ring. Add a Chinet® Cut Crystal® tumbler and wine glass and the result is a beautiful place setting that is sure to impress your guests. The best part is everything is recyclable so you can just throw everything in the recycle bin at the end of the night. No more spending hours washing dishes! You can find Chinet® Cut Crystal® products at your many local retailers, like Costco Wholesale, and Costco Wholesale is running a great sale on Chinet®Cut Crystal® 10 oz. tumblers (150 ct.) from November 11-17th. Make sure to stock up!
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Continuing along the lines of making entertaining easy I am also updating one of my family’s favorite Thanksgiving dessert recipes. Maybe this is just an issue in my family but we always have to make at least 2 pecan pies. Please don’t misunderstand, we don’t only make 2 pies, we usually have a chocolate chess pie, and maybe a banana cream pie too, but the one pie everyone wants a slice of is pecan pie. So, we make 2, one for right after Thanksgiving dinner and the other for the next day, because everyone needs a slice of pecan pie with their Thanksgiving leftovers! This year I’m trying something a little different. Instead of two separate pies I’m making one big pecan slab pie. It’s made by rolling out two pie crusts (I buy mine but feel free to use your favorite recipe if you prefer!) and pressing them into a 15″x 10″ jelly roll pan (a baking sheet with a lip around the edge). I blind baked the pie crust using pie weights for 20 minutes then poured in a double batch of my mom’s pecan pie filling over 4 cups of halved pecans. The pecan pie recipe was passed down from my grandma and it is delicious! I fancied things up a little by cutting out some pretty fall leaf shapes (with these cookie cutters) from another piece of pie crust and brushed them and the slab pie crust with an egg wash before putting everything back in the oven to bake. It bakes for 45-60 minutes and you know it is done when the filling doesn’t jiggle anymore. Not only does it save me from having to bake two pies it’s also beautiful!
- 3 Pre-made Pie crusts (feel free to use your favorite recipe if you prefer to make your own)
- 6 eggs + 1 for egg wash
- 1 ½ c Sugar
- 1 ½ c Light Corn Syrup
- 1 tsp Salt
- 2 tsp Vanilla
- ½ c Butter , melted
- 4 c Pecan halves
- 1 Tbsp water
Preheat oven to 350#&176;F.
Remove 3 pie crusts from packaging and let them sit out on the counter for about 15 minutes.
Place stack two of the pie crusts together and use a rolling pin to roll them into a 17"x 12" rectangle.
Spray 15"x 10" jelly roll pan with non-stick spray. Place the rolled out pie crust on the pan gently pressing the dough up the sides of the jelly roll pan.
Prick the bottom of the crust all over with a fork and place a piece of parchment paper over the bottom before filling pie crust with pie weights to keep it from puffing up.
Blind-bake the crust for 20 minutes.
While crust bakes mix together the 6 eggs, sugar, light corn syrup, salt, vanilla, and butter.
Take the 3rd piece of pie crust and use small leaf-shaped cookie cutters to cut out leaves to decorate the pie.
Once crust is done baking remove it from the oven and pour the 4 cups of pecans over the bottom of the crust.
Pour the filling over the pecans.
Add the pie dough leaves around the outer edge of the pie. Mix the single egg and 1 Tbsp of water together to make an egg wash and gently brush it over the leaves and the edge of the pie crust.
Using small strips of aluminum foil cover the edges of the pie that have already baked so they don't burn as the pie cooks.
Carefully place pie in the oven and bake at 325°F for 45-60 minutes or until the center doesn't jiggle anymore.