Pecan Slab Pie | Pecan Sheet Pan Pie Recipe – Glen And Friends Cooking
Today Glen Cooks an easy pecan pie recipe that feeds a crowd. This is a pecan pie recipe without corn syrup – it’s a pecan slab pie made with sorghum syrup.
4 eggs, lightly beaten
125 mL (½ cup) sugar
125 mL (½ cup) brown sugar
125 mL (½ cup) sorghum syrup
75 mL (1/3 cup) melted butter
2 mL (½ tsp) coarse salt
10 mL (2 tsp) vanilla extract
5 mL (1 tsp) ground cinnamon
1 mL (¼ tsp) ground nutmeg
1 mL (¼ tsp) ground cloves
500 mL (2 cups) pecan halves
1 – 9”x13” pan with press in pie dough
Preheat oven to 180ºC (350ºF).
Prepare the pan with the press in dough; blind bake the dough for 20-30 minutes.Whisk eggs, sugars, sorghum, melted butter, salt, vanilla, and spices until smooth.
Stir in pecans.Pour filling into pan, and distribute the pecans evenly.Bake for 30-35 minutes until middle is still just slightly jiggly.
Cool pie completely then slice into squares. Enjoy!
Press-In Crust: (makes 2 – 9”x13” crusts)
310 mL (1 ¼ cups) cold butter, cut into cubes
60 mL (¼ cup) brown sugar
125 mL (½ cup) granulated sugar
2 mL (½ tsp) salt
625 mL (2 ½ cups) all-purpose flour
Place all of the ingredients in a food processor and pulse until it looks like wet sand.
Divide between two 9”x13” sheet pans and pressing with your hands.
Refrigerate at least 30 minutes before blind baking.
Preheat oven to 180ºC (350ºF)
Blind bake for 25-30 minutes.
*Unbaked crust pressed into a sheet pan can be frozen for several weeks before use – can be blind baked from frozen.
8:10 Press in pie crust recipe and method
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