Post by dlmason on Nov 30, 2023 16:53:16 GMT -5
I made this a few times so far and none of the first ones made it past two days. G-pa really likes this one, so I made one just for him. It's because it has so many slices or pieces, great for potluck dinners where everyone wants a slice it there is never enough. Yes, we have private get togethers on the base too.
PECAN SLAB PIE - sheet pan pie
Crust: 2-1/2 cups All Purpose Flour
1 cup (2 sticks) Cold butter, Chopped or grated
2 teaspoons Sugar
2 teaspoons Salt
1/2 cups Buttermilk or water
In a large bowl whisk the flour sugar, and salt together. Cut in the cold butter with a pastry cutter, 2 knives, food processor or grate in with a cheese grater. The grater method is best, slightly freeze butter and grate it.
With a serving fork stir in the buttermilk and then use your hands to bring together into a ball. Pour out onto plastic wrap. Wrap it good and press it into a disk. Place in the refrigerator for 1 hour to rest and then let sit on your counter for 20 minutes to warm a bit. On a floured surface roll out the dough into a rectangle slightly larger than the (13x18) sheet pan. Crimp the edges of the dough with your fingers or a fork. Place parchment paper onto the crust and add pie weights (or dry beans like I use) and blind bake the crust for 20 minutes in a 350ºF oven. Then remove and turn your oven down to 325ºF. Note: this is the same as two regular pie doughs.
FILLING:
6 cups Pecan Halves, I use pieces
6 Eggs
1-3/4 cups Packed Dark Brown Sugar
1-1/2 cups corn Syrup
3/4 cup Butter, melted
2 tablespoons All Purpose Flour
2 teaspoons Salt
2 teaspoons Vanilla
1 teaspoon Orange Zest (optional but it does add a nice flavor)(dont overdo it or it may take over)(I tried lemon zest once, don't)
In a large bowl whisk eggs well. Add the brown sugar, syrup, butter, flour, salt, vanilla and zest. Mix well. Pour the pecans onto the crust and spread evenly. Pour the mixture onto the pecans evenly. Bake for 40 minutes on 325ºF or until set. If necessary, about halfway thru cover loosely with foil to keep the crust and pecans from over browning.
In original recipe the lady uses halves and places them out in neat rows, not this girl. Besides it looks like way more pecans when chopped up some.
Another version is to add 1/2 cup of grated chocolate bits and let them melt in the custard. I have also added them to the top when its fresh out of the oven. Both ways are great.
For my part (Big Joe) they cut into nice almost 3in squares and if wraps in plastic wrap freeze well, then its just lay one on a saucer to thaw then munch on after a meal. Yes I only do one every 2 days
PECAN SLAB PIE - sheet pan pie
Crust: 2-1/2 cups All Purpose Flour
1 cup (2 sticks) Cold butter, Chopped or grated
2 teaspoons Sugar
2 teaspoons Salt
1/2 cups Buttermilk or water
In a large bowl whisk the flour sugar, and salt together. Cut in the cold butter with a pastry cutter, 2 knives, food processor or grate in with a cheese grater. The grater method is best, slightly freeze butter and grate it.
With a serving fork stir in the buttermilk and then use your hands to bring together into a ball. Pour out onto plastic wrap. Wrap it good and press it into a disk. Place in the refrigerator for 1 hour to rest and then let sit on your counter for 20 minutes to warm a bit. On a floured surface roll out the dough into a rectangle slightly larger than the (13x18) sheet pan. Crimp the edges of the dough with your fingers or a fork. Place parchment paper onto the crust and add pie weights (or dry beans like I use) and blind bake the crust for 20 minutes in a 350ºF oven. Then remove and turn your oven down to 325ºF. Note: this is the same as two regular pie doughs.
FILLING:
6 cups Pecan Halves, I use pieces
6 Eggs
1-3/4 cups Packed Dark Brown Sugar
1-1/2 cups corn Syrup
3/4 cup Butter, melted
2 tablespoons All Purpose Flour
2 teaspoons Salt
2 teaspoons Vanilla
1 teaspoon Orange Zest (optional but it does add a nice flavor)(dont overdo it or it may take over)(I tried lemon zest once, don't)
In a large bowl whisk eggs well. Add the brown sugar, syrup, butter, flour, salt, vanilla and zest. Mix well. Pour the pecans onto the crust and spread evenly. Pour the mixture onto the pecans evenly. Bake for 40 minutes on 325ºF or until set. If necessary, about halfway thru cover loosely with foil to keep the crust and pecans from over browning.
In original recipe the lady uses halves and places them out in neat rows, not this girl. Besides it looks like way more pecans when chopped up some.
Another version is to add 1/2 cup of grated chocolate bits and let them melt in the custard. I have also added them to the top when its fresh out of the oven. Both ways are great.
For my part (Big Joe) they cut into nice almost 3in squares and if wraps in plastic wrap freeze well, then its just lay one on a saucer to thaw then munch on after a meal. Yes I only do one every 2 days