About
Pecan Slab Pie stretches out the beloved Thanksgiving dessert into a rectangle... a rectangle that's even more suited for sharing than any circle could ever be! The crust is buttery and flaky, the filling is rich, creamy, and even a little tangy, and the top—with that crunch of caramel-coated pecans—beckons you closer with their candy appeal. You'll just want to put a huge slab of Pecan Slab Pie on your plate!
Ingredients
- For the crust:
- flour, to taste, for dusting the work surface
- 1 (14.1-ounce, 2-count) package refrigerated pie crusts, softened according to the package directions
- For the filling:
- 12 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/4 cup caramel sauce, store-bought or homemade
- 3 cups frozen whipped topping, thawed
- For the topping:
- 2 1/2 cups pecans, toasted and chopped
- 1 cup caramel sauce, room temperature, store-bought or homemade
- frozen whipped topping, to taste, thawed
Directions
Step 1 -Preheat the oven to 450 degrees F.
Step 2 -Using the flour, lightly dust a work surface.
Step 3 -On the prepared work surface, unroll and stack the pie crusts one on top of the other.
Step 4 -Roll the pie crusts together into a 17x12-inch rectangle.
Step 5 -Fit the crust into a 15x10x1-inch pan, pressing firmly into the corners and sides of the pan.
Step 6 -Fold the extra crust underneath and slightly on top of the edges of the pan, fluting the edges.
Step 7 -Poke the bottom and the sides of the crust with a fork.
Step 8 -Bake until golden-brown, about 10-12 minutes.
Step 9 -Allow the crust to cool completely.
Step 10 -In large bowl, add the cream cheese, the powdered sugar, and 1/4 cup of the caramel sauce and beat with an electric mixer on medium speed until smooth, scraping down the sides of the bowl frequently.
Step 11 -Add 3 cups of the whipped topping to the cream cheese mixture and beat to combine.
Step 12 -Spread the filling mixture into the cooled crust.
Step 13 -Refrigerate the pie for 20 minutes.
Step 14 -In a medium bowl, add the pecans and the remaining 1 cup of the caramel sauce and mix to combine.
Step 15 -Drop spoonfuls of the pecan topping evenly over top of the filling layer and carefully spread it out.
Step 16 -Refrigerate the pie until chilled and set, about 3-4 hours.
Step 17 -Slice and serve with the remaining whipped topping.
