Chocolate Pecan Slab Pie
By smclane
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!
Ingredients
- 2 store bought refrigerated pie crusts
- 1 1/3 cups packed brown sugar
- 1 cup light corn syrup
- 6 eggs
- 3 cups pecan halves
- 2 cups 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 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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