Gooey Salted-Pecan Chocolate Slab Pie

Name: Gooey Salted-Pecan Chocolate Slab Pie
Prep time: 35 min
Total time: 55 min
Yield: 16
Ingredients: 2 cups pecan halves; 1 box refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 1/4 cups all-purpose flour; 1/4 cup unsweetened baking cocoa; 2 tablespoons sugar; 1/4 cup butter, softened; 4 eggs, beaten; 1 1/2 cups sugar; 1 1/2 cups light corn syrup; 3 tablespoons butter, melted; 1 1/2 teaspoons vanilla; 1 bar (3.5 to 4 oz) dark or bittersweet baking chocolate, cut into 1/2-inch pieces; 1 to 1 1/2 teaspoons coarse sea salt; Vanilla ice cream or whipped cream; Chocolate curls; Additional pecan halves

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Prep 35 min
Total 55 min
Ingredients 16
Servings 16

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By Pillsbury Kitchens

Updated Oct 19, 2023

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Ingredients

Pecans and Pie Crust

2 cups pecan halves
1 box refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Chocolate Cookie Crust

1 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
2 tablespoons sugar
1/4 cup butter, softened

Filling

4 eggs, beaten
1 1/2 cups sugar
1 1/2 cups light corn syrup
3 tablespoons butter, melted
1 1/2 teaspoons vanilla
1 bar (3.5 to 4 oz) dark or bittersweet baking chocolate, cut into 1/2-inch pieces
1 to 1 1/2 teaspoons coarse sea salt

Serve-With, if desired

Vanilla ice cream or whipped cream
Chocolate curls
Additional pecan halves

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 350°F. Place pecans in 13x9-inch pan. Bake uncovered 5 minutes, stirring occasionally, until light brown. Set aside.
2

Unroll pie crusts; place in 15x10x1-inch pan. Press crusts in bottom and up sides as much as possible, overlapping about 1/2 inch in center. Use any additional crust, cut into 1/2-inch strips, to fill in spots on sides and in corners. Moisten seams with finger dipped in water, and press seams firmly to seal. DO NOT PRICK CRUST.
3

In medium bowl, mix flour, cocoa and 2 tablespoons sugar. Cut in 1/4 cup butter, with pastry blender or fork, until butter is evenly distributed (mixture will be dry). Press firmly over unbaked crust in pan. Bake 15 minutes or until chocolate crust puffs slightly in center and forms a few cracks.
4

In large bowl, mix eggs, 1 1/2 cups sugar, the corn syrup, melted butter and vanilla. Pour and spread filling over partially baked crust. Sprinkle with chocolate and toasted pecans.
5

Bake 15 minutes; sprinkle evenly with salt. Bake about 20 minutes longer or until filling is set. Cool completely in pan on cooling rack, about 2 hours 30 minutes.
6

Cut into 4 rows by 4 rows. If desired, cut each piece diagonally in half. Serve with ice cream; garnish with chocolate curls and additional pecans.

Tips from the Pillsbury Kitchens

tip 1
Here's a twist off of Thanksgiving pecan pie, perfect when you have a houseful to serve. Salted pecan chocolate pie filling tops TWO crusts--both pie crust and a chocolate cookie crust, for an over-the-top slab pecan pie no one can resist! Courtesy of Betty Crocker Sheet Pan Desserts cookbook.

Nutrition Information

520 Calories, 24g Total Fat, 5g Protein, 70g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 520

Calories from Fat: 220

Total Fat: 24g; 37%

Saturated Fat: 8g; 42%

Trans Fat: 0g

Cholesterol: 65mg; 22%

Sodium: 350mg; 15%

Potassium: 135mg; 4%

Total Carbohydrate: 70g; 23%

Dietary Fiber: 2g; 10%

Sugars: 32g

Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

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