A paleo CHOCOLATE PECAN SLAB PIE – what is this new way to “Pie” you may be asking? Or is that just me…haha? Ok, so maybe you’ve seen this fun way to Pie, but it was a must to try out with our PIE CRUST RECIPE or you can also use our PIE CRUST MIX!
One recipe of our pie crust fits perfectly in our 12” x 9” (a ¼ size baking sheet) – giving you just enough for even coverage on the bottom and up the sides and a little edge. Depending on the size of your pan, you may need a bit more or less. 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) and use about ¼ of that to complete the crust. This pecan slab pie may just become your new favorite way to enjoy pecan pie!
But what about the rest of the dough? Make our PIE CRUST PINWHEELS of course! The tastiest way to enjoy pie crust that’s not on the pie! A long standing tradition in our home for over three generations!
The chocolate here is optional of course, but it might be a new flavor combo you never knew you would enjoy so much. 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. How awesome is that!
Our favorite ingredients used in this recipe!
a few of our favorite PIES on the blog:
Paleo chocolate pecan slab pie
Course: DessertCuisine: AmericanDifficulty: Easy12
servings30
minutes33
minutesIngredients
1 pie crust recipe
1 egg + 1 tbsp water (opt. egg wash)
3 cups raw pecans, divided
1⅛ cups maple syrup
½ cup coconut sugar
1 tbsp vanilla
3 large eggs
1 egg yolk
¾ cup dark chocolate, roughly chopped (opt)
¼ cup ghee
½ tsp fine sea salt
Directions
- 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.
Looks delicious! Is that 1/4 CUP of ghee?
Hi Debi – yes, it is 1/4 cup, thank you for catching that!! Updated now! Enjoy…~Michelle
Oops I just posted a comment and said was a 9×11 pan okay… I meant 9×13. 🤦 Would that size work?
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