Chocolate Pecan Slab Pie

By clawson

Ingredients

• 2 store-bought refrigerated pie crusts
• 1 1/3 c. packed brown sugar
• 1 c. light corn syrup
• 6 eggs
• 3 c. Pecan halves
• 2 c. semisweet chocolate chips, divided

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Preheat oven to 375 degrees F.
Layer pie crusts like you would a venn diagram, so they overlap largely in the middle. Use a rolling pin to flatten out the center, until you’ve created a rectangle large enough to fill the bottom and sides of a 13”x9” pan. Place crust in pan, smoothing out any tears or folds to get it to fit the shape of the pan.
In a large mixing bowl, whisk brown sugar, corn syrup, and eggs. Fold in 1 c chocolate chips and pecans. Pour mixture in pan, creating a smooth layer. Bake for 25-27 minutes, or until the pecan mixture has turned a deep golden brown and has mostly set in the center. Cool, then refrigerate for at least 1 hour.
Before serving, heat remaining chocolate chips in the microwave in 25-second intervals, stirring in between, until fully melted. Drizzle atop pie, then cut into bars.