pecan slab pie
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Paleo Chocolate Pecan Slab Pie | Gluten-Free + Crowd-Size

ByMichelle
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paleo chocolate pecan slab pie

Meet your new favorite way to serve pecan pie at the holidays – my paleo chocolate pecan slab pie. Same gooey, deeply flavored pecan filling you love, with a kiss of dark chocolate running through it, all pressed into a quarter sheet pan lined with my OG Paleo Cassava Flour Pie Crust. It is gluten-free, grain-free, naturally sweetened, and it feeds a crowd without any of the stress of slicing a round pie. This one is a game changer for the Thanksgiving dessert table.

What Is a Slab Pie?

A slab pie is exactly what it sounds like – a pie baked in a rimmed baking sheet instead of a traditional round pie plate. The result is a shallow, rectangular pie that slices into neat bars, serves 12 or more, and is infinitely easier to transport and serve than a round pie. One recipe of my cassava flour pie crust fits perfectly in a 12″ x 9″ quarter sheet pan, giving you even coverage on the bottom, up the sides, and a little edge to work with.

If you want a little extra dough for a thicker edge, make a double batch and use about a quarter of it to finish the crust. And whatever scraps are left? Make Pie Crust Pinwheels – the tastiest way to use pie dough scraps, and a three-generation tradition in this house.

About the Chocolate

The dark chocolate is optional but it might just become your favorite thing about this pie. It melts into the filling as it bakes, creating pockets of rich chocolate flavor woven through every bite of pecan. If you are hesitant, start with a smaller amount the first time and see how it goes. There is a very good chance it will not be optional for you after that.

This pie is best made a couple of days ahead of time, which makes it an absolute gift for holiday planning. Check it off the list early and let it rest in the refrigerator until you are ready to serve.

Favorite Ingredients for This Recipe

Paleo Chocolate Pecan Slab Pie | Gluten-Free + Naturally Sweetened
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Paleo Chocolate Pecan Slab Pie | Gluten-Free + Naturally Sweetened

Recipe by Michelle
0.0 from 0 votes
Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 OG Paleo Cassava Flour Pie Crust

  • 1 egg + 1 tbsp water, for egg wash (optional)

  • 3 cups raw pecans, divided

  • 1 1/8 cups maple syrup

  • 1/2 cup coconut sugar

  • 1 tbsp pure vanilla extract

  • 3 large eggs

  • 1 egg yolk

  • 3/4 cup dark chocolate, roughly chopped (optional but recommended)

  • 1/4 cup ghee

  • 1/2 tsp fine sea salt

Directions

  • Preheat oven to 350°.
  • Prepare the OG Cassava Flour Pie Crust as directed, rolling it out into a rough rectangle. Press evenly into the bottom and up the sides of a 12″ x 9″ quarter sheet pan. Egg wash the top edge if using, then cover with plastic wrap and set aside.
  • Roughly chop 1 1/2 cups of the pecans. Add to a medium mixing bowl along with the maple syrup, coconut sugar, vanilla, eggs, egg yolk, chocolate (if using), ghee, and salt.
  • Mix well with a hand mixer until the eggs are fully incorporated and the ghee is evenly distributed throughout the filling.
  • Place the pastry-lined sheet pan on a larger parchment-lined baking sheet. Pour the pecan filling into the crust. Arrange the remaining 1 1/2 cups of whole pecans in a decorative pattern on top. Use a small spoon to ensure the chocolate pieces are evenly distributed.
  • Bake for 20 minutes, then check the edges — cover with foil if they are getting too dark. Return to the oven and bake for another 10-15 minutes, until the center is set and no longer jiggles. Remove from the oven and cool completely before slicing.
  • Store leftovers in the refrigerator for up to one week. This pie is actually best made 1-2 days ahead — the flavor and texture only improve.

More Holiday Pies You Will Love

Building out your Thanksgiving dessert spread? Here are more Back Porch Paleo holiday favorites — all made with the same OG Cassava Flour Pie Crust:

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4 Comments

    1. Hi there Sarah, sorry to have missed this comment last week. If you’re using that size, you may not have enough to have a crust up the sides of the pan. Can’t say for certain as I’ve not tried anything larger. Hope it worked out for you. ~Michelle

      Reply

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