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!
Here comes the time of year when I start stockpiling those dessert recipes that seem a little too luxurious for the rest of the year, but absolutely required at this time of year. Decadent, luscious, swirly chocolate luxury on a plate. But here’s the thing for me…with everything else going on between now and January 2nd when I swear off everything but celery, it has to be EASY. And totally RELIABLE. Because the two things I don’t want to happen are to be spending all day making some elaborate concoction, and/or to have said concoction not come out okay. Which is why I adore French Silk Pie…it is swirly chocolately decadent lusciousness, and it is both easy and perfect every time.
A while back I made an apple slab pie that is so scrumptious and so much easier and more reliable than regular apple pie that I will probably only make apple slab pie for the rest of my life. That was back in apple season, and right now we are just in the delicious beginning days of peach season. If there is one thing I love even more dearly than homemade apple pie, it’s sweet, melt-in–your-mouth peach pie made with local peaches. And so I got to thinking…what’s good for the apples might be good for the peaches, which is how this peach slab pie came to be!
It’s just about Cinco de Mayo, the one day of the year that we are required to eat delicious Mexican food! Or something that at least approximates Mexican food, which if I am going to be totally honest is the case with this taco pie. I’m not sure how authentic it is…probably 0%, if I had to put a number on it. But it’s delicious and spicy and involves taco sauce and tortilla chips and so I’m going with it. That’s what you get when an Irish girl does Mexican food. But let me repeat: delicious!
Oh, this peppermint Oreo chiffon pie! It’s a glorious, easy, no baking required concoction of Oreo cookie crust filled with chocolately, pepperminty chiffon, scattered with crush peppermint candies for a little more minty taste and crunch. It’s Christmas on a plate. And there is quite a saga with my own personal peppermint Oreo chiffon experience that will help your adventure in peppermint go much more smoothly. Here goes!
Apple slab pie you ask? I know, the whole slab thing is a little questionable, but hang in there with me. I’ve tried my hand at quite a few apple pies over the years, and they are tricky little devils. Sometimes the apple filling comes out soupy. Lots of times the crust will crumble when I’m trying to serve up nice neat wedges. Then there was the time my friend Lynne and I forgot to peel and core the apples. (We were ten, before you start to wonder why you are reading this food blog.) Well, I’m here to tell you that with the exception of that whole peel and core thing, apple slab pie solves all of those issues!