Chocolate Pecan Slab Pie

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 1/3 cup Brown sugar, packed
  • 2 cup Chocolate chips, semisweet

• Nuts & Seeds

  • 3 cup Pecan, halves

• Bread & Baked Goods

  • 2 Pie crusts, store-bought refrigerated

Found on delish.com

Description

Ingredients

• 2 store-bought refrigerated pie crusts
• 1 1/3 c. packed brown sugar
• 1 c. light corn syrup
• 6 eggs
• 3 c. Pecan halves
• 2 c. semisweet chocolate chips, divided

Directions

• Preheat oven to 375 degrees F.Layer pie crusts like you would a venn diagram, so they overlap largely in the middle. Use a rolling pin to flatten out the center, until you’ve created a rectangle large enough to fill the bottom and sides of a 13”x9” pan. Place crust in pan, smoothing out any tears or folds to get it to fit the shape of the pan.In a large mixing bowl, whisk brown sugar, corn syrup, and eggs. Fold in 1 c chocolate chips and pecans. Pour mixture in pan, creating a smooth layer. Bake for 25-27 minutes, or until the pecan mixture has turned a deep golden brown and has mostly set in the center. Cool, then refrigerate for at least 1 hour.Before serving, heat remaining chocolate chips in the microwave in 25-second intervals, stirring in between, until fully melted. Drizzle atop pie, then cut into bars.