Pretzel-Chocolate-Pecan Slab Pie

Pretzel-Chocolate-Pecan Slab Pie

By Kate Merker and Jade Zimmerman, Country Living

Feed a crowd with this large pretzel-covered pecan pie, which is filled with ooey gooey chocolate chips.

Yields: 16 servings
Total Time
: 1 hour 20 mins


  • all-purpose flour, for work surface
  • 1all-purpose piecrust, doubled
  • 8large eggs
  • 2 c.light corn syrup
  • 1 1/2 c.packed light brown sugar
  • 3/4 c.(1 1/2 sticks) unsalted butter, melted
  • 2 tbsp.bourbon
  • 1 tbsp.pure vanilla extract
  • 1 salt
  • 6 c.pecans
  • 2 pretzels
  • 2 c.bittersweet chocolate chips
  • flaked salt, for sprinkling


  • Preheat oven to 350°F. Press 2 disks of dough together. On a lightly floured work surface, roll dough to a 16- by 21-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under and crimp edges with your fingers or a fork. Freeze 15 minutes.
  • Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, and salt in a bowl. Stir in pecans, pretzels, and chocolate chips. Transfer to prepared piecrust.
  • Bake for 25 minutes or until the pretzels start to darken. Cover with foil and bake until the filling is puffed and the center is just set, 20 to 25 minutes. Transfer pan to a wire rack and sprinkle with flaked salt; cool completely.

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Cake Magazine: Pretzel-Chocolate-Pecan Slab Pie
Pretzel-Chocolate-Pecan Slab Pie
This easy pretzel-covered chocolate and pecan slab pie is just the dessert to make to please a big crowd at your Thanksgiving feast, Christmas dinner, or any other holiday.
Cake Magazine
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