Pecan Slab Pie stretches out the beloved Thanksgiving dessert into a rectangle… a rectangle that’s even more suited for sharing than any circle could ever be! The crust is buttery and flaky, the filling is rich, creamy, and even a little tangy, and the top—with that crunch of caramel-coated pecans—beckons you closer with their candy appeal. You’ll just want to put a huge slab of Pecan Slab Pie on your plate!
Ingredients
For the crust:
flour, to taste, for dusting the work surface
1 (14.1-ounce, 2-count) package refrigerated pie crusts, softened according to the package directions
For the filling:
12 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup caramel sauce, store-bought or homemade
3 cups frozen whipped topping, thawed
For the topping:
2 1/2 cups pecans, toasted and chopped
1 cup caramel sauce, room temperature, store-bought or homemade
frozen whipped topping, to taste, thawed
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Using the flour, lightly dust a work surface.
Step 3 –On the prepared work surface, unroll and stack the pie crusts one on top of the other.
Step 4 –Roll the pie crusts together into a 17×12-inch rectangle.
Step 5 –Fit the crust into a 15x10x1-inch pan, pressing firmly into the corners and sides of the pan.
Step 6 –Fold the extra crust underneath and slightly on top of the edges of the pan, fluting the edges.
Step 7 –Poke the bottom and the sides of the crust with a fork.
Step 8 –Bake until golden-brown, about 10-12 minutes.
Step 9 –Allow the crust to cool completely.
Step 10 –In large bowl, add the cream cheese, the powdered sugar, and 1/4 cup of the caramel sauce and beat with an electric mixer on medium speed until smooth, scraping down the sides of the bowl frequently.
