Chocolate Pecan Slab Pie (Edit recipe)

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Maybe you’ve seen this fun way to enjoy pie, it's a must try! The chocolate here is optional, but it might be a new flavor combo you never knew you would enjoy. If you’re hesitant, maybe try a smaller amount of chocolate the first time and see how it goes. This pie is best made a couple days ahead, so it’s perfect to check off your list before the big day. One recipe of our PIE CRUST fits perfectly in 12” x 9” sheet pan (a ¼ size baking sheet) giving you just enough for even coverage on the bottom, sides and edge. Or use a 1/2 bag of our PIE CRUST MIX!

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PREP TIME

30 minutes

COOK TIME

33 minutes

INGREDIENTS

Serves: 10

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe)
1 whole Egg, + 1 tbsp water for optional egg wash

Filling

3 cups Pecans, raw & divided
1.125 cups Pure Maple Syrup, 1 cup + 2 tbsp in total
.5 cup Coconut Sugar
1 Tbsp Pure Vanilla Extract
3 whole Eggs, room temperature
1 whole Egg Yolk, room temperature
.75 cup Dark Chocolate Chips, roughly chopped, optional
.25 cup Ghee
.5 tsp Sea Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°.
Prepare a single crust as directed, rolling out into a rough rectangle. Press evenly into the bottom and up sides of a 12” x 9” baking sheet. Egg wash (if using) the minimal top edge showing then cover with plastic and set aside.
Roughly chop 1½ cups of the pecans. Add those along with syrup, coconut sugar, vanilla, eggs, egg yolk, chocolate (if using), ghee and salt to a medium sized mixing bowl.
Mix well with a hand mixer until eggs are fully combined and ghee is evenly distributed. Arrange the remaining 1½ cups of pecans in a decorative pattern of choice on top.
Place the pastry lined baking sheet on a larger parchment lined baking sheet. Pour pecan filling into the crust. Use a small spoon to ensure chocolate pieces are evenly distributed.
Place in the oven and bake for 20 minutes and cover edges if they’re getting too dark. Return to the oven and bake for another 10-15 minutes or until the center is set and no longer jiggles. Remove from the oven and cool before slicing.
Store any leftovers in the refrigerator for up to a week.

Notes

If you want a little extra dough, make a double batch of the pie crust recipe (or follow the instructions on the bag for two) leaving you with plenty for the pie, plus leftover dough for pie crust cookies.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	511
Fat:	39 g
Carbohydrates:	42 g
Protein:	6 g
Cholesterol:	32 g
Sodium:	126 mg
Fiber:	5 g
Sugars:	31 g
Sugar Alcohol:	0 g
Calculated per serving.