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Pecan Pie Slab


For Crust:

  • 1 cup of butter
  • 2/3 cup of packed brown sugar
  • 2 2/3 cups of all-purpose flour
  • ½ tsp saltPecan Pie Slab

For Topping:

  • ½ cup of unsalted butter
  • 1 cup of packed light brown sugar
  • 1/3 cup of honey
  • 2 tbsp heavy cream
  • 2 cups of chopped pecansPecan Pie Slab


  1. Preheat the oven to 350 F (176 C) and line a 9×13-inch pan. (You were suppose to put either foil or parchement on the bottom but I forgot, but it wasnt too hard to pull out the pecan pie slabs after it cooled and I cut it up)Crust
  1. To make the crust start by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.Pecan Pie SlabPecan Pie SlabPecan Pie SlabPecan Pie Slab
  2. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.Pecan Pie Slab


  1. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.Pecan Pie Slab
    Pecan Pie SlabPecan Pie SlabPecan Pie Slab
  2. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.Pecan Pie SlabPecan Pie SlabPecan Pie Slab
  3. Return the pan to the oven and bake an additional 20 minutes.
  4. Remove the pan and allow the bars to fully cool in the pan.Pecan Pie SlabPecan Pie Slab
  5. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve. ( I used a pizza cutter and cut the pecan pie slab into abstract shapes and pulled them out of the pan. I liked the rustic feel of it more than equally sized slices).

Pecan Pie Slab

Pecan Pie Slab