Thanksgiving is all about pie, but I wasn't always a fan. One November day, I decided to tackle the all-butter pie crust, and it changed my outlook completely. The sweetness of victory, as they say, is truly satisfying. That's when I set out to craft the perfect Thanksgiving pie, which led to the creation of this Chocolate Slab Pecan Pie.
Each year, I love to put a unique spin on my recipes—classics with a modern twist. From No-Bake Pumpkin Mascarpone to Rosemary and Salted Caramel Apple, I've even experimented with an Old-Fashioned Vinegar Pie inspired by an old cookbook. Surprisingly delicious!
This year, though, Thanksgiving came up fast! With a Friendsgiving gathering approaching, I needed a quick dessert. The answer? Chocolate Slab Pecan Pie.
To serve a larger group, I doubled my go-to recipe and baked it in a jelly roll pan instead of a traditional pie dish. Cut into squares rather than wedges, it resembles a pecan bar but retains that gooey pecan filling.
This Chocolate Pecan Pie recipe stands out because it skips corn syrup entirely. Instead, melted butter and dark brown sugar yield a deep caramel flavor. Plus, the crust uses buttermilk for a slight tang, embracing the Southern roots of pecan pie.
Wishing you a joyful Thanksgiving!
Ingredients
For the crust:
- 5 cups all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons salt
- 2 cups (4 sticks) unsalted butter, cold and cubed
- 1 cup cold buttermilk plus 2-3 additional tablespoons if needed
For the filling:
- 1 12 oz. bag semi-sweet chocolate chips
- 5 large eggs
- 1/2 cup granulated sugar
- 2 cups dark brown sugar
- 1 cup (2 sticks) butter, melted and cooled
- 2 tablespoons all-purpose flour
- 2 tablespoons milk (any fat content)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 1/2 cups pecan halves, roughly chopped
Instructions
- Preparing the crust: If you have a small food processor, consider making the dough in batches. Start by mixing flour, sugar, and salt in a large food processor. Pulse to combine.
- Add cubed butter to the flour and pulse 10-15 times until the butter resembles large pea-sized chunks with some bigger pieces remaining.
- Incorporate buttermilk and pulse until a dough forms. Check if it holds together by pinching a small piece. If it crumbles, add more buttermilk gradually until it holds together. Moist dough is preferable.
- Transfer the dough to a floured piece of parchment and shape it into a disc. Wrap it in parchment, cover with plastic, and chill for at least an hour or overnight.
- Rolling out the dough: On a floured surface, roll out the chilled dough into an 18x13-inch rectangle, about 1/8-inch thick. Place it in a 10x15 inch jelly roll pan, trimming excess to about an inch and folding it under the edges. Crimp the edges or press with a fork. Freeze for 30 minutes. Preheat the oven to 425°F while chilling.
- Parbaking the crust: Remove the pie shell from the freezer, line it with foil, and add weights. Bake for 20 minutes until edges are lightly golden. Remove the foil and weights, then lower the oven temperature to 400°F.
- Sprinkle chocolate chips in the hot crust and let them melt for 2-3 minutes. Use a spatula to spread the melted chocolate evenly. Set aside.
- Making the filling: In a large bowl, whisk eggs until frothy. Mix in sugars and melted butter. Then, add flour, milk, vanilla, and salt, mixing until well combined. Gently fold in the pecans.
- Baking the pie: Pour the filling into the crust. Bake for 30-35 minutes or until set. Cover edges with foil if they brown too quickly. Allow the pie to cool completely before serving.
