Chocolate Pecan Slab Pie

Chocolate pecan bars - yum. Classic pecan pie filling with chocolate layer. Serve alone, or go all out and add a scoop of vanilla ice cream on top!

Chocolate Pecan Slab Pie

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  • Prep Time


  • Total Time


  • Servings



  • 2

    store bought refrigerated pie crusts

  • 1⅓

    cups packed brown sugar

  • 1

    cup light corn syrup

  • 6


  • 3

    cups pecan halves

  • 2

    cups semisweet chocolate chips, divided


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 cup chocolate chips and all of the 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.


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