Pecan Slab Pie

• Vegetarian

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 1/2 cup Corn syrup, light

• Baking & Spices

  • 1 tsp Salt
  • 1 1/2 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 4 cup Pecan, halves

• Bread & Baked Goods

  • 3 Pre-made pie crusts

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 tbsp Water

Found on homemadeinterest.com

Description

Ingredients

• 3 Pre-made Pie crusts (feel free to use your favorite recipe if you prefer to make your own)
• 6 eggs + 1 for egg wash
• 1 ½ c Sugar
• 1 ½ c Light Corn Syrup
• 1 tsp Salt
• 2 tsp Vanilla
• ½ c Butter, melted
• 4 c Pecan halves
• 1 Tbsp water

Directions

• Preheat oven to 350#&176;F.
• Remove 3 pie crusts from packaging and let them sit out on the counter for about 15 minutes.
• Place stack two of the pie crusts together and use a rolling pin to roll them into a 17x 12 rectangle.
• Spray 15x 10 jelly roll pan with non-stick spray. Place the rolled out pie crust on the pan gently pressing the dough up the sides of the jelly roll pan.
• Prick the bottom of the crust all over with a fork and place a piece of parchment paper over the bottom before filling pie crust with pie weights to keep it from puffing up.
• Blind-bake the crust for 20 minutes.
• While crust bakes mix together the 6 eggs, sugar, light corn syrup, salt, vanilla, and butter.
• Take the 3rd piece of pie crust and use small leaf-shaped cookie cutters to cut out leaves to decorate the pie.
• Once crust is done baking remove it from the oven and pour the 4 cups of pecans over the bottom of the crust.
• Pour the filling over the pecans.
• Add the pie dough leaves around the outer edge of the pie. Mix the single egg and 1 Tbsp of water together to make an egg wash and gently brush it over the leaves and the edge of the pie crust.
• Using small strips of aluminum foil cover the edges of the pie that have already baked so they dont burn as the pie cooks.
• Carefully place pie in the oven and bake at 325°F for 45-60 minutes or until the center doesnt jiggle anymore.
• Enjoy!