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An Simple Chocolate Slab Pecan Pie to Feed a Crowd

Thanksgiving is synonymous with pie. However for a very long time, this introduced a difficulty as a result of I wasn’t a pie individual. Then, on a random November day, I resolved to grasp the all-butter pie crust (don’t be scared!), and the sport completely modified. As they are saying, the style of victory is nice (and buttery and flakey). And since that fateful day, I’ve been engaged on perfecting the Thanksgiving pie. Thus, this Chocolate Slab Pecan Pie was born.

Most years, I try to be a little out-of-the-box with my recipes—classics with a twist, if you will. I’ve made No-Bake Pumpkin Mascarpone, Rosemary and Salted Caramel Apple, and I even as soon as made an Old-Fashioned Vinegar Pie after discovering inspiration in an vintage cookbook. (It was really actually scrumptious!)

But this year, Thanksgiving completely snuck up on me. I can’t believe it’s almost here! So last weekend, with a Friendsgiving just hours away, I found myself brainstorming a last-minute dessert plan. I needed a recipe that was relatively easy and could feed a party. The solution? Chocolate Slab Pecan Pie.

To feed a crowd with this always-delicious classic, I doubled my favorite recipe and baked it in a jelly roll pan as a substitute of a traditional pie tin. Minimize into squares as a substitute of sliced in triangles, it’s much like a pecan bar, however doesn’t skimp on the gooey pecan filling.

What I love most about this particular Chocolate Pecan Pie recipe is that it doesn’t use a drop of corn syrup. Instead, using melted butter and a generous amount of dark brown sugar results in a richer, deeper caramel flavor. The crust also uses buttermilk instead of water, playing off the Southern roots of pecan pie and adding just a touch of tang to this buttery crust.

Wishing you a very Happy Thanksgiving!

This post was originally published on November 22, 2016, and has since been updated.

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