Caramel Pecan Slab Pie Recipe (2024)

This Caramel Pecan Slab Pie is the perfect dessert for the holidays! A buttery crust is topped with crunchy pecans and a sweet caramel filling, then baked on a sheet pan. Cut into slices and top them with whipped cream and a drizzle of caramel for a truly decadent dessert!

Caramel Pecan Slab Pie Recipe (1)

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I can hardly believe I’m saying this, but the holiday season is finally here, y’all! As of today, Thanksgiving is just two weeks away so that means it’s time to start shopping and planning those menus! I’m extra excited aboutcelebrating Thanksgiving this year and eating ALL THE THINGS. I was pregnant and super sick last year, somashed potatoes were about allthat sounded good to me.This year is going to be different, and I CANNOT WAIT!

One of the things I’m looking forward to the most this year is dessert! I mean, isn’t that the best part of every meal? Pecan pie tops my list of favorite desserts, and my mama makes the absolute BEST. Since we are an army family and live far away from home, I’m not always able to get my pecan-pie fix directly from the expert. So every year I make Chocolate Pecan Pie and think of her as I eat it. Last year we Facetimed while I stuffed my face with it.

Caramel Pecan Slab Pie Recipe (2)

While holidays make it especially hard to be away from family, I also count my blessings that the army has given us the chance to live in some truly wonderful places. We got to spend 3 1/2 years in Hawaii, and I will never take that for granted! We were truly blessed once again when hadthe opportunity to move to Texas, and all I can say is that there are so many reason that I LOVE this state! I mean, tacos, cowboy boots, friendly people, and of course H-E-B!❤️

Caramel Pecan Slab Pie Recipe (3)

I’ve mentioned my love of H-E-B on the blog when I made Cilantro Lime Chicken Tacos, because it is truly an amazing grocery store. If we ever have to leave Texas, I will seriously cry over having to move away from H-E-B because it is such a special place and you can always find unique and useful products there. I’m a big fan oftheir Primo Picks line, which highlights items that are either unique to Texas, or only available at H-E-B if you shop in Texas. This month, two of those products include this Pie Dough Puck from the Texas Pie Company, and also this Organic All Purpose Flour from Texas Pure Flour. Both products are made right here in Texas and support local Texas companies, which I LOVE. They are also bothvery important ingredients in this Caramel Pecan Slab Pie!

Caramel Pecan Slab Pie Recipe (4)

This pie is special for a couple of reasons. For one, it’s full of sweet, caramel flavor inside and out, which pairs so well with those delicious nutty pecans. It’s a really yummy twist on traditional pecan pie!

And two, it’s made in a sheet pan, hence why it’s called a slab pie. I used a smaller sheet pan for this (size 9×13) which was the perfect fit for the Dough Puck once it was rolled out. Bakingit on the sheet pan makes the entire pie-making and serving process easier and more versatile. For example, you can serve the pie in large pieces on plates, topped with whipped cream, and eat it with a fork, just like you would a regular pie. OR you can cut the pie into smaller bar-size pieces, which are handy for parties where people can grab-and-mingle without ever needing a plate! That’s just one of my handy-dandy holiday tips for ya!

And here’s a couple more…

A few Tips to make Holiday Meals Easier:

  • Prepare, prepare, and prepare some more! For me, the easiest way to eliminate extra stress when I’m planning holiday meals, events, or get togethers is to be well prepared. I make a lot of lists and enjoy crossing items off those lists when I’m done. It’s such a satisfying feeling!
  • Cook what you can ahead of time and freeze it. If you’re able to prep a few dishes ahead of time and freeze them, that will help make less work in the kitchen on the day of your big meal. Desserts are one of the easiest things to freeze, like this Caramel Pecan Slab Pie. Just wrap the pan (once it’s cooled completely from baking) in plastic wrap and aluminum foil, then pop it in the freezer. Take it out the night before and thaw in the fridge. You can also warm it up in the oven once it’s thawed, for around 15 minutes at a low temp like 250.
  • Keep a few “hacks” on hand. Sometimes cooking everything from scratch can feel completely overwhelming, especially when you’re cooking for a crowd. I like tosimplify andtake away some of the stress off by grabbing ready-made items, like fruit or veggie trays, salad kits, pre-chopped veggies for side dishes (thank you, H-E-B produce section!) and ready to roll-out pie dough, like the kind in my Caramel Pecan Slab Pie. Easier is better, y’all!
  • Take a breather and enjoy yourself. Holidays can be stressful, but don’t let that take away from the real “reason for the season.” Enjoy that special time with your family and friends, and try not to worry too much if things don’t all go according to plan. Make sure to carve out a bit of “me time” for yourself during all of the holiday prep so that you don’t feel burned out!
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For more holiday recipes and tips, be sure to check out all of H-E-B’s November Primo Picks here. Happy holidays, y’all!

Caramel Pecan Slab Pie Recipe (6)

5 from 20 ratings

Recipe: Caramel Pecan Slab Pie

Yield: 16 bars

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

This Caramel Pecan Slab Pie is the perfect dessert for the holidays! A buttery crust is topped with crunchy pecans and a sweet caramel filling, then baked on a sheet pan. Cut into slices and top them with whipped cream and a drizzle of caramel for a truly decadent dessert!

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Ingredients

  • 1 frozen Dough Puck from the Texas Pie Company,, thawed
  • 1 1/2 sticks unsalted butter,, melted
  • 1 1/2 cups white granulated sugar
  • 3/4 cup all purpose Texas Pure Flour
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 cup caramel baking chips

Topping:

  • Caramel topping
  • Whipped cream

Instructions

  • Preheat oven to 350 degrees. Spray a 9×13 inch rimmed cookie sheet with cooking spray and set aside.

  • Place the thawed dough puck on a large piece of wax paper. Use a rolling pin to roll the dough into a large rectangle shape to fit the cookie sheet that you prepared in step 1. Separate the dough from the wax paper and press into the bottom and along the sides of the cookie sheet, cutting off any excess dough and using it to fill in any gaps.

  • In a medium sized bowl, mix the melted butter with the sugar and flour. Add in the eggs and vanilla extract and stir until everything is well combined. Fold in the chopped pecans and caramel chips.

  • Pour the pecan mixture on top of the crust, spreading evenly with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is cooked through. Remove from the oven and allow to cool on a wire rack before slicing. Serve with whipped cream and a drizzle of caramel topping. Enjoy!

Cuisine: American

Course: Dessert

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 334kcal, Carbohydrates: 37g, Protein: 3g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 54mg, Sodium: 138mg, Potassium: 58mg, Fiber: 1g, Sugar: 26g, Vitamin A: 335IU, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 1mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

Caramel Pecan Slab Pie Recipe (7)

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This is a sponsored conversation written by me on behalf of H-E-B. The opinions and text are all mine.

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Caramel Pecan Slab Pie Recipe (2024)

FAQs

How do you keep pecan pie crust from sticking to a pie plate? ›

Melted shortening or butter - Brush a thin layer onto the surface of the pie dish so you don't overdo it or end up with patchy spots from an aerosol non-stick spray. Chill the pie pan before you place the pie crust in the pan.

What is a substitute for Karo syrup in pecan pie? ›

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

How do you keep pecans from sinking in a pie? ›

Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.

What are common pecan pie mistakes? ›

Pecan pie has a somewhat similar set of issues—the filling can crack, the bottom can be under-baked, the filling can seep under the crust, and the nuts can be soggy. Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

Do you grease a pie plate before putting in crust? ›

Pie making is a delicate art and the last thing you want is for all your hard work to stick to the pan. Should you grease your pie pan? Well, the short answer is no.

Is it better to use light or dark corn syrup in pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Why is my homemade pecan pie runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Is white Karo syrup the same as corn syrup? ›

Share on Pinterest Karo is a type of corn syrup that has a laxative effect. People mainly use Karo syrup in recipes to keep food moist and prevent sugar crystallization. Karo syrup is a commercial corn syrup derived from the starch of maize. Corn syrup is an old home remedy for constipation.

Should I make the pecan pie the night before? ›

Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.

Why did my pecan pie come out hard? ›

Pecan pie can become hard if it is left in the oven for too long or at a higher temperature than necessary. This could happen due to an inaccurate cooking time, temperature or failing to cover with aluminum foil for part of the baking time.

Why does my pecan pie looks foamy? ›

Tips for The Best Pecan Pie:

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.

How do you get a crispy crust on the bottom of a pie? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Can I leave pecan pie out overnight to cool? ›

How Long Can Pecan Pie Be Left at Room Temperature? Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth.

Why do you poke holes in a pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

How do you keep pastry from sticking to the baking tray? ›

Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray. Some people espouse coating the bottom of the pan with spray before adding the parchment, then spraying the parchment as well; if you lean toward a “belt and suspenders” approach, feel free to do this.

Why is my pie crust sticking? ›

A perfect pie dough walks a fine line between dry and moist. If you're rolling it out and it's sticking to your rolling pin, your dough has too much moisture. What now? Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust.

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