Pecan Slab Pie

On Danny's days off, I'm happy to let him take over the kitchen. He is the most amazing cook, and he loves to come up with his own recipes and flavor combinations. It's truly a gift - one that I will gladly enjoy!

My contribution to the menu last week was this delicious pecan slab pie. A slab pie is simply the ingredients for a traditional, round pie, but they're increased to make a larger batch. Then you can cut it into larger or smaller squares depending on how many people you're serving.

If you love traditional pecan pie, you'll love this even more.

Ingredients:

1 box refrigerated pie crusts (2 per box)

2 1/2 cups light corn syrup

2 1/2 cups brown sugar, packed

1/2 cup butter, melted

2 Tbsp vanilla

6 eggs

2 cups pecans, coarsely chopped

2 cups pecan halves

1. Remove crusts from box and allow them to come to room temperature, 1-2 hours.

2. Preheat oven to 425 degrees. Lightly spray a 13x9-inch baking dish with nonstick spray.

3. In a large bowl, combine corn syrup, brown sugar, butter, vanilla, and eggs. Stir in the chopped pecans.

4. Roll out each pie crust and form into a rectangle. Place one crust in the bottom of the dish. It's ok if it is larger and goes up the sides of the dish.

5. Spoon half the filling into the dish on top of the crust. Lay the second crust on top, then lightly spray with nonstick spray.

6. Bake at 425 degrees for 15 minutes, or until top crust is browned. Reduce oven temperature to 350 degrees.

7. Spoon remaining filling on top of crust and cover with pecan halves.

8. Bake at 350 degrees for 30 minutes, until the filling is set. Cool briefly, then serve with ice cream and caramel sauce.