Chocolate Pecan Slab Pie has a delightful chocolate pie crust and a gooey, rich filling with lots of chocolate chips and pecans. This is pecan pie heaven for chocolate lovers. Serve warm with ice cream or fresh whipped cream. Perfect for Thanksgiving!
This was the first slab pie I ever made and I have to say I loved how it turned out. Slab pies are great for people who really love the pie crust. I feel like the crust to filling ratio is a little higher but there is still plenty of filling.
You’ll need an 18×13-inch pan for this recipe. It is a little difficult to roll the dough out big enough to fit the pan and you’ll definitely want to roll it up on the rolling pin to transfer it to the pan. Plus you will no doubt have to do some patch work while you’re fitting the dough into the pan.
A slab pie has many advantages, not least of which is it serves alot more people than a 9-inch pie. No need to worry about a few unexpected guests showing up for Thanksgiving.
Pecan Pies are among the easiest to make and they are a must make for Thanksgiving.
The filling can be mixed in a bowl and is a simple mixture of eggs, corn syrup, brown sugar, and vanilla. You can use chopped pecans, whole pecans or a mixture of the two. Chopped pecans make the pie easier to slice, but I like the way it looks to have whole pecans on top.
Cut into squares instead of wedges, this Chocolate Pecan Slab Pie looks a little more like pecan pie bars, but with that wonderful ooey, gooey pecan pie filling. So fantastically sweet!
More Pecan Pie Recipes
- Cream of Coconut Pecan Pie
- Pecan Pie Brownies
- Pecan Pie Cake
- Salted Caramel Pecan Pie
- Crock Pot Pecan Pie
Chocolate Pecan Slab Pie
Ingredients
Pie Crust
- 2 1/2 cups unbleached all-purpose flour
- 3/4 cup Dutch process cocoa
- 1/2 teaspoon salt
- 1 1/4 cups (20 tablespoons) cold unsalted butter cut into pieces, I cut it into square shape pieces about half the size of dice
- 7 to 9 tablespoons ice water
Filling
- 3 1/2 cups pecan halves
- 1 1/2 cups semi-sweet chocolate chips
- 6 large eggs
- 1 1/4 cups packed light brown sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from King Arthur
Disclosure: This post contains affiliate links.
