CHOCOLATE HONEY PECAN SLAB PIE
Once the pumpkin spice lattes start flowing, it’s officially what they call “the holiday season.” For a lot of people, this means nothing more than time to eat all the food. And I don’t know about you, but one of my favorites is pie. Any kind really, I’m not that picky.
Now there’s pie, and then there’s pie. This recipe falls into that second category. It’s pie that you indulge in once a year because any more than that is almost certainly bad for you. It’s pie that is so good that it can’t possibly be real. That is this pie.
It’s ooey, gooey, and chocolatey. It’s got crunchy toasted pecans, and no bottom crust because, well, that would just be too much. If you are a fan of pecan pie and chocolate, this will be your new favorite.
I had a different idea when I made this. It wasn’t supposed to be a pie at all, but that’s what it turned into, just in slab form. I love slab pies for parties because they feed a crowd, and are easier to serve in small portions. So those “small piece” folks can get what they want without having to cut a slice of pie into slivers.
You can serve this with ice cream if you want, I’m sure it would be delicious, but I don’t think you need to. If you’re looking for a rich, decadent dessert to serve for a special dinner, this one is it.
- 1/2 cup melted butter
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 3 eggs
- 1/2 cup flour
- 1 tsp kosher salt
- 1/4 cup melted butter
- 1 cup sugar
1 cup Yucatan Honey
- 3 eggs
- 2 cups chopped pecans
Colima Sea Salt desired amount
Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper.
For the bottom
Melt the butter in a mixing bowl.
- Add the cocoa, sugar,and eggs. Whisk until well combined.
- Add the flour and salt and whisk until just combined.
- Pour the mixture into your prepared dish and spread it out evenly. Bake for about 20 minutes —you don’t want to over bake as it will be baked again.
For the topping
Combine the melted butter, sugar, honey, and eggs in a mixing bowl. Whisk well.
- Stir in the pecans.
- Take the chocolate bottom out of the oven and pour the pecan mixture on top. Sprinkle with Colima Sea Salt. Carefully transfer back to oven, and bake for 25-30 minutes, until top puffs up and jiggles slightly in the center.
- Let cool completely before slicing into squares and serving.
Use this again: This can be rewarmed if desired and topped with vanilla ice cream or whipped cream.
For one or two servings: This recipe is best made for a crowd, although it will keep for several days when stored in the refrigerator.
Store leftovers: You can store leftovers at room temperature or in the fridge if you want to keep it longer, or want it to have a firmer texture. It will keep for several days either way.