Shake up your Thanksgiving dessert table with this recipe for pecan slab pie with a cinnamon sugar glaze. The easiest pie ever!
Have you started making your Thanksgiving menu and checking it twice? Once you get to the dessert part, you might want to put this easy peasy pecan slab pie recipe on the menu. I am a big fan of the slab pie, which turns the sometimes drippy and hard to serve round pies into a double crust square pie that can be cut up into perfect tidy squares. Or slabs, depending on how much of a pie lover you are. And to make things even more scrumptious, top it all off with a simple cinnamon sugar glaze. Ready to shake up your holiday dessert? Let’s make it!
If you read my post from earlier this week, you know we have even more than usual to be thankful for this year, as my baby girl just got engaged! I can hardly wait for the holidays when she and her sweetheart will be with us, and we can dive into all the wedding planning. Speaking of making lists and checking them twice!Shake up your Thanksgiving desserts with this easy recipe for pecan slab pie with a sugar glaze. Click To TweetBut in the meantime, I’m already putting together ideas for all the various holiday dinners that are coming up, and you know this pecan slab pie is going to be on at least one of them. First of all, pecans are the Southern husband’s absolute fave. And second, making a slab version of this pie is quick and easy, and it’s one of those recipes that you can count on to come out perfectly every single time. That’s a big relief when your holiday to-do list is as tall as you are.
So if you are a pecan pie person, give this alternate version a whirl. It’s Southern husband-approved!Print
- 2 pieces of pre-made piecrust (look for it by the refrigerated biscuits)
- 2 cups pecan halves
- 3/4 cups butter
- 1 1/4 cups brown sugar
- 3/4 cups light corn syrup
- 2 teaspoons vanilla
- 3 eggs, beaten
- 1 cup confectioner’s sugar
- 2 tablespoons milk
- 2 tablespoons cinnamon sugar (see note)
- Preheat oven to 350. Line an 8 inch square baking pan with foil, making sure you leave an overhang of foil on two sides (these will act as “handles” when you take the pie out). Trim both pieces of pie crust dough to an 8 inch square, and put one of them into the bottom of the baking pan. Spread the pecans evenly over the dough.
- Melt the butter in a medium pot over medium high heat. As soon as it is melted, stir in the brown sugar until it is well combined.
- Take the pot off the stove and stir in the corn syrup, 1 1/2 teaspoons of the vanilla and the beaten eggs. Pour the mixture over the pecans.
- Lay the second pie crust square over the filling and gently press the edges down – they don’t have to seal.
- Bake for 50 minutes, then cool completely before glazing.
- Lift the pie out of the pan carefully by using the foil edges. Slide it onto a serving platter (I use a big spatula to help it along.
- Make the glaze by mixing the confectioner’s sugar with the milk and the remaining vanilla with a fork. If it is too runny just add a little more sugar, and if not runny enough add more milk by the teaspoonful. You want it thick but pourable. Pour it over the top of the pie, letting some drizzle down the sides.
- Sprinkle the glaze with the cinnamon sugar. Let the glaze set for about 30 minutes before serving.
If you don’t have cinnamon sugar, it’s easy to make! Mix 1/2 cup regular granulated sugar with 2 tablespoons of cinnamon.