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Chocolate Pecan Slab Pie

Slab pie is pie for a crowd! Making pie from scratch may seem like a headache, but try June’s technique for rolling out the dough and you’ll be amazed at how easy it can be. You can also make the dough a day ahead to spread out the work a bit. Feel free to use your own favorite double-crust dough recipe instead of June’s, or you can swap in store-bought dough to save time. Regardless of what recipe you use or how you break up the work, the end result is a beautiful, tasty dessert that feeds more people than a traditional round pie, plus you can bake it right in your June Pan.

Prep Time — 8 hours
Cook Time — 53 min
Servings — 16
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Ingredients

2½ cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup unsalted butter

½ cup water

2 tablespoons all-purpose flour

nonstick cooking spray

4 ounces bittersweet chocolate wafers

2 cups chopped pecans

3 large eggs

1 cup sugar

1 cup light corn syrup

2 tablespoons melted unsalted butter

1 tablespoon bourbon

2 teaspoons flaky sea salt

Tools

whisk

parchment paper

spatula

chopping board

knife

kitchen shears

liquid measuring cup

food processor

fork

2 large bowls

flip spatula

June Oven

cooling rack

rolling pin

resealable plastic bag

2 June Pans

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Combine dry ingredients

Combine the flour, sugar and salt in a large bowl. Place the bowl in the freezer.

2½ cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

large bowl

whisk

Cut and chill butter

Cut the butter into ½” pieces. Spread the pieces in a single layer on a plate. Chill the butter in the refrigerator for at least 30 minutes.

chopping board

knife

1 cup unsalted butter

Chill water

Add the water to a liquid measuring cup. Chill the water in the refrigerator for at least 30 minutes.

½ cup water

liquid measuring cup

Mix the dough

After the butter and water have been chilling at least 30 minutes, place the dry ingredients in a food processor fitted with the blade attachment. Pulse to mix, 2-3 times.

food processor

Add the butter

Scatter the chilled butter pieces over the dry ingredients. Pulse the processor until the pieces are pea-sized, about 10 times.

Add the water

Slowly pour the chilled water through the feed tube while pulsing the machine. Continue to pulse until the dough resembles coarse cornmeal.

Shape and chill the dough

Pour the crumbs into a large resealable plastic bag. Use the bag to gather the crumbs together tightly to form a disc. Fold the bag’s top quarter down so it becomes a rectangle. Using a rolling pin, roll the dough into the corners of the bag to make a rectangle. Place the dough in the bag in the refrigerator. Chill the dough at least 2 hours, up to 24 hours.

resealable plastic bag

rolling pin

spatula

Prepare the June Pan

After the dough has chilled, lightly coat the bottom and sides of a June Pan with nonstick cooking spray. Line the June Pan with parchment paper, then lightly spray the parchment with nonstick cooking spray.

nonstick cooking spray

parchment paper

June Pan

Roll out the dough

Remove the chilled dough from the bag and place it on a lightly floured surface. Roll the dough into a large rectangle, approximately 11” x 16”, dusting the dough and pin with additional flour as needed to prevent sticking.

2 tablespoons all-purpose flour

kitchen shears

Form the crust

Transfer the dough from the surface to the prepared June Pan by rolling it lightly onto the rolling pin and unrolling it over the June Pan. Press the dough into the June Pan, making sure the dough reaches the top edge of the pan on all sides.

Prick and chill the crust

Prick the dough all over with the tines of a fork to allow the steam to escape during baking. Place the dough-lined June Pan in the refrigerator and chill for at least 30 minutes, up to 24 hours.

fork

Preheat the June Oven

Once the crust has chilled, preheat the June Oven to 375°F on the Bake cook mode with the shelf in the middle position using the button below.

June Oven

Parbake the crust

Transfer the June Pan to the middle shelf of the June Oven. Bake the crust 15 minutes, until it has set but is still pale. June will notify you when the crust is ready. If necessary, follow directions on your June to continue cooking.

Remove the crust from the June Oven

Carefully remove the crust from the June Oven and allow to cool 5 minutes. If the crust has puffed slightly during baking, use a dish towel to press down gently to flatten. While the crust is still warm, scatter the chocolate evenly over the parbaked crust. Let the heat from the crust lightly melt the chocolate. Set aside the crust.

4 ounces bittersweet chocolate wafers

Arrange the pecans

Spread the pecans in a single layer on a second June Pan or in a baking pan.

2 cups chopped pecans

June Pan

Toast the pecans

Place the June Pan on the middle shelf of the June Oven and bake the pecans about 5 minutes, until they are toasted. June will let you know when the pecans are ready. Once the pecans are ready, set them aside to cool slightly.

Make the filling

In a large bowl, combine the eggs, sugar, corn syrup, melted butter and bourbon. Whisk until well incorporated.

large bowl

3 large eggs

1 cup sugar

1 cup light corn syrup

2 tablespoons melted unsalted butter

1 tablespoon bourbon

Adjust the June Oven settings

With the shelf still in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

Fill the pie crust

Pour the filling into the pie crust. Scatter the toasted pecans evenly over the filling. Sprinkle the flaky salt evenly over the pecans.

2 teaspoons flaky sea salt

Bake the pie

Place the June Pan on the middle shelf of the June Oven. Bake the pie until the filling has set and is a deep golden brown, about 30 minutes. June will notify you when the pie is ready.

Cool the pie

Carefully remove the June Pan from the June Oven. Cool the pie at least 2 hours on a cooling rack.

cooling rack

Cut and serve

Cut the cooled pie into slices. Use a pie server or flip spatula to loosen the pie from the sides of the June Pan to serve.

flip spatula

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