Chocolate Pecan Slab Pie

Pecans are the great American nut and at no time of the year are they more in demand than around the holidays. There are a lot of different nuts grown in the United States; walnuts, almonds, pistachios, and hazelnuts, but a pie made with toasted pecans is a holiday tradition and every year I have the urge to make one.

Recently an American membership-only store opened in France, and while there are many French hypermarchés (mega-stores), this one caused a splash, particularly amongst Americans, because they have things like big rolls of their famous plastic wrap with that superlative cutter, IPA beers, and from what I hear, big bags of pecans.

There’s always been Metro, a similar mega-store that carries more restaurant-supply items. But there’s a huge refrigerator filled with every kind of French cheese (and butter) that you can imagine, sold whole (like an entire wheel of Brie) or butter in large blocks, and they give you down jackets to wear because you want to spend so much time in there. It really is that cold. But you need to be a professional to go there.

I don’t have room for an entire wheel of Brie – and I’m not talking about in my stomach (which I’d be up for trying…), but in my refrigerator – but I do have room for pecans, which I stockpile as the holidays get closer and closer. Over the years, I’ve made Ginger Pecan Pie and Chocolate Pecan Pie with my precious pecans that I haul back from the States because I’m not schlepping out to the boonies on the outskirts of Paris to get a bag of pecans when I can carry them 5500 miles over the Atlantic. (And sometimes pay extra in luggage fees.) That makes sense. Right?

So when I do use them, I made sure they’re going into something that’s going to be a sure-fire hit. I got a copy of Pie Squared from Cathy Barrow, who’s very adept at baking. And this one was a winner.

The one thing that you will need is a quarter sheet pan. She and I must’ve been on the same page because a few months back, I suggested everyone get one since I’m enamored of mine.

People say, “I hate to say I told you so…” but have no idea what they’re talking about because I love saying that. And if you got one of those pans, I told you so, and you’re probably glad that you did because they have so many uses, including for making slab pies. (Although if you didn’t, in her book, she gives instructions how to hack a standard baking sheet.)

Speaking of hacking, the rich chocolate dough was a little sticky to roll out. Cathy recommended rolling it in a good amount of powdered sugar. Unfortunately, my kitchen counter started looking like a blow bust, so I pulled out two large sheets of parchment paper and rolled the dough between them, which worked great.

The edges will be a little rustic, but that’s okay – in spite of what people say, you don’t eat with your eyes. Which would be a pretty astounding feat, so I’ll stick with my mouth

I still haven’t mastered the art of taking pictures of myself doing things like rolling out dough, digging my hands in flour, or scribbling tarts and pies with chocolate (when I try to do it on Instagram stores, it never ends well for me…or my iPhone) but the final results were greatly enjoyed.

Chocolate Pecan Slab Pie
Print Recipe
8 to 10 servings
Adapted from Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies by Cathy Barrow Cathy recommends baking this slab pie on a pizza steel, which I happen to have, and they work great. If not, you can use a pizza stone or over an inverted baking sheet, to evenly distribute the heat. She wrote a whole book on slab pies, and I figured extensive testing revealed those to be the best workarounds. She also makes her dough in the food processor, freezing the cubes of butter first. If you want to go that route, you can. Speaking of the dough, the recipe uses natural unsweetened cocoa powder, which in the U.S., is what you find in the supermarket, such as Hershey's. You can also find natural cocoa powder made by bean-to-bar companies like Guittard, Askinoise, and others. I asked her about using Dutch-process cocoa powder, which is what's usually available outside the U.S. (and, of course, it's available within) and she said it made the dough gummy and difficult to deal with. We didn't hash out why, but since she told me she tested it to death and it didn't work for her, I recommend only using natural cocoa powder. (If you try it with Dutch-process cocoa powder, let me know your results in the comments. UPDATE: A reader made the dough with Dutch-process cocoa powder and said in the comments below this post that it worked just fine.) For more on cocoa powder, check my post, Cocoa Powder FAQs. If you want to skip the chocolate crust, you can use a favorite pie crust recipe or even a store-bought one, if you're so inclined. For information on tracking down ingredients in France, like brown sugar, molasses, maple syrup, and more, check my post, American Baking in Paris.
For the chocolate crust
1 1/3 cups (180g) flour
3 tablespoons (18g) natural unsweetened cocoa powder, not Dutch process (see headnote)
3 tablespoons granulated sugar
1/8 teaspoon salt
8 tablespoons (4 ounces, 115g) unsalted butter, cubed and chilled
1/4 cup (60ml) cold coffee (or water)
For the pecan pie filling
6 tablespoons (3 ounces, 85g) unsalted butter, cubed
1 1/4 cups (270g) packed dark brown sugar
1/4 cup (80g) maple syrup
1/4 cup (80g) dark corn syrup, sorghum syrup, golden syrup, or light molasses
2 tablespoons bourbon (optional, but excellent)
1/2 teaspoon kosher or flaky sea salt
1 teaspoon vanilla extract
3 large eggs, at room temperature
3 cups (330g) toasted pecans, coarsely chopped
2 ounces (55g) bittersweet or semisweet chocolate, chopped
To make the crust
1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, cocoa powder, granulated sugar, and salt. (You can also make this in a medium bowl using a pastry blender, or a food processor. See headnote for tips on using a food processor.)
2. Add the 8 tablespoons (115g) of butter and mix at medium speed, until the butter is broken down into pieces the size of small peas. Add the coffee and mix until the dough comes together. Stop the mixer and knead it a couple of times with your hands, only enough to shape it into a smooth rectangle; do not over knead the dough. Wrap the dough in plastic and chill the dough for at least 4 hours. (The dough can be made up to 2 days in advance and refrigerated, or frozen for up to two months.)
3. Roll the dough by placing the rectangle of dough between two large sheets of parchment paper, until the dough is a 11- by 15-inch (28 by 38cm) rectangle. Carefully peel the top piece of paper off of the dough (if it's difficult, it may help to chill the dough on a baking sheet), and overturn the dough onto a quarter baking sheet. Remove the other piece of parchment paper and use your fingers to coax the dough into the pan, gently making sure it's well-fitted into the corners and the sides, leaving any excess dough overhanging the sides. Refrigerate the pan with the dough in it.
To make the pecan filling
1. Preheat the oven to 350ºF (180ºC). If you have a baking steel or stone, put it on the middle rack of the oven. Otherwise invert a rimmed baking sheet, if you have one, on the rack to even out the heat. If you don't have any of those, it's okay to bake the pie without it. Melt the 6 tablespoons of butter in a saucepan over medium heat until it starts to foam. Add the brown sugar, corn syrup (or another liquid sweetener), and maple syrup and stir until smooth. Remove from heat and let cool until tepid, about 5 minutes.
2. Whisk in the the bourbon (if using), salt, and vanilla. Then whisk in the eggs one by one, until they're completely incorporated. Stir in the chopped pecans.
3. Scrape the pecan filling into the prepared pie shell, fold the overhang of dough over the pecan filling, and bake on the prepared middle rack of the oven until the center feels almost set in the center. Mine took 30 minutes, although in her book, Cathy says it'll take 55 minutes, so start checking it at the 30 minute mark.
4. Remove the pecan pie from the oven and let cool completely.
5. Melt the chocolate in a small, absolutely dry, heatproof bowl set over a pan of barely simmering water, stirring until smooth. Transfer the melted chocolate to a pastry bag fitted with a small plain tip, or into a sturdy zip-top bag. Snip off one of the corners of the plastic bag, or use the pastry bag fitted with a tip, to scribble the chocolate over the pie. Refrigerate the pie until the chocolate has firmed up. (Alternately, you could serve it with soft chocolate on top.)

Serving: Serve the pie on its own, or with whipped cream, vanilla ice cream, or cinnamon ice cream.

Storage: The pie can be made 3 or 4 days in advance, and kept at room temperature or refrigerated.

A delicious slab pie, packed with pecans and dark chocolate

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  • November 15, 2018 5:07pm

    you had me at chocolate crust!!! I needed an excuse to make something for the awesome guys at my bank – who recently did magical things with my mortgage…this is the winning ticket. I’ll let you know how it turns out!!! Happy Holiday’s David!!! I hope you are fabulous and wonderful! xx

  • November 15, 2018 5:12pm

    I love this slab pie and will be making it soon. Costco here in Santa Cruz has some fantastic cheeses and nuts, especially pecans.

  • Rob
    November 15, 2018 5:21pm

    Missing last step of melting the 2 oz. of chocolate and drizzling over the cooled slab?

    • Darrell
      November 15, 2018 5:50pm

      Yes, I just noticed this, too. Do you drizzle the chocolate after removing from the oven or while the pie is still baking in the oven?

    • November 15, 2018 5:51pm
      David Lebovitz

      Yes, it’s melted and drizzled over the top, as shown. I forgot to add that to the instructions. Thanks ~

  • Sharon
    November 15, 2018 5:24pm

    Dang it. Just did my shopping for Thanksgiving yesterday… Oh well, I’m sure I can find an excuse to make this anyway. Happy Holidays!

  • Jayne
    November 15, 2018 5:33pm

    I just checked amazon UK for the plastic wrap. Prices between 45 and 100 POUNDS! Waaaaay cheaper to buy on the US site and pay for shipping!

  • Flavia Pantoja
    November 15, 2018 5:34pm

    David, can I double the amount of molasses instead of using maple syrup? Is it only a question of taste or does it change the consistency at the end? Maple is awfully expensive here in Brazil. Thank you.

    • November 15, 2018 5:53pm
      David Lebovitz

      You could but molasses is pretty strong, but if you like that flavor, you can use it instead. You could also use mild-tasting honey for the maple syrup.

  • Barbi Doty
    November 15, 2018 6:02pm

    This sounds so good & I plan to make it for Thanksgiving…however I can’t find a baking temperature anywhere? Please advise F temp for an American one, Thankyou so much!

  • November 15, 2018 6:03pm

    Wow. I make the pecan bars in the Silver Palate cookbook all the time and they’re a HUGE hit (though, being far from Paris and not wanting to take out a second mortgage to pay for pecans, I substitute walnuts). But a CHOCOLATE crust? That would have folks fainting. Thanks for this recipe!

  • Joan harvey
    November 15, 2018 6:08pm

    It’s easier to crumble the dough over the sheet pan and press it in. I have a small (1 1/2 inch) rolling pin that makes this easy, but you could also use a smooth-bottom meat pounder or small jar to avid using your warm hands.

    • Shar
      November 22, 2018 4:57pm

      Yessss! Definitely doing this next time.

  • Mary Jo
    November 15, 2018 6:26pm

    David – thanks for this recipe. Heading to France for the Thanksgiving week, wanting to bring along some cranberries. Wondering if I can keep them in a carry on, thought you might have experience. Now I will definitely bring along pecans even though we are headed to walnut country.

  • Helena
    November 15, 2018 6:29pm

    Every year I make your chocolate pecan pie for Thanksgiving. Is this one worth replacing that this year?

  • November 15, 2018 6:31pm
    David Lebovitz

    Joan: You could perhaps (if you try it, let us know if it works with this dough), although you wouldn’t get the overhang which is nice to have to fold over and contain the filling.

    Mary Jo: You may want to check if fresh produce is allowed in, which could vary depending on what country you’re flying in from.

    Barbi: Added!

    Helena: That’s a tough question. I like my chocolate pecan pie recipe because it has big chunks of chocolate in the filling, whereas this one is on top. But if you know you like mine, you could stick with it for the holidays, then give this recipe a try after Thanksgiving, when the stakes aren’t so high ; )

  • BT
    November 15, 2018 6:51pm

    David, is this a “make ahead”? Will it keep well for a few days or in the refrig?

  • Chandler in Las Vegas
    November 15, 2018 6:54pm

    David, you call this a ‘slab pie’? In the directions you call it a tart. Do you have an aversion from calling a bar cookie a bar cookie? Mesdames et Messieurs I give to you Les Chippy Dippy Slab Pies!

    • November 15, 2018 7:12pm
      David Lebovitz

      I wasn’t really thinking about that. I was trying to share a recipe from a terrific new book, and give readers a recipe they might want to make during the holidays. It takes me 3-4 days to put together a post, with taking pics, writing something up, and formatting the recipe, so it’s hard to keep track of the nomenclature. So while Cathy, whose recipe I adapted, calls it a pie, it could be called a tart as well. Apologies for any oversights or confusion.

  • judy
    November 15, 2018 6:55pm

    Balls! That looks amazing!

    • Margo
      November 15, 2018 10:11pm

      A classic case of “nit-picking”!

  • Ali
    November 15, 2018 6:55pm

    Two questions, can I make this ahead and store it on counter? Also, in the beginning you suggest a quarter sheet pan and then there is discussion of a pizza stone or inverted pan. Is it fine in the quarter sheet? Maybe I am just not reading carefully but I am putting on my thanksgiving dessert and I can’t take a chance it needs to work!

    • November 15, 2018 7:13pm
      David Lebovitz

      You could definitely keep it a few days at room temperature. I did. I am sure it could be chilled or frozen as well, although I didn’t do either. I added the instructions for a baking steel or stone (I used a steel) but I don’t know if it’s absolutely necessary. I didn’t test it without (or without an inverted baking sheet, as Cathy advised) but if you do, let us know how it works out in the comments.

      • Leslie
        November 15, 2018 7:45pm

        David, This sounds divine. I think you mean we should place the quarter sheet pan ON the pizza stone or inverted half sheet pan in the oven. Correct?

  • sol
    November 15, 2018 7:41pm

    pecans in spain are very expensive, do you think walnuts would work well as substitue? gracias

  • Karen Goodspeed
    November 15, 2018 8:35pm

    David, what is the name and the address of the American-only mega store that you referenced? Thanks. Karen

    • November 15, 2018 8:40pm
      David Lebovitz

      Costco. (I haven’t been.)

  • Sandra Myers
    November 15, 2018 8:36pm

    Whatver you want to call it is fine. How about utterly obscenely delicious? It almost seems like a bar and as a slab pie, what about using something else, like said tart pan or even a somewhat larger pie plate? My, my, you must be tired with all the cross-Atlantic travel. Say hello to Romain for me!

  • Carol
    November 15, 2018 8:48pm

    Bake this on parchment or straight on the pan, buttered and floured?

    • November 15, 2018 8:58pm
      David Lebovitz

      Straight on the pan.

  • Sandra
    November 15, 2018 10:07pm

    We visited Costco in UK and found the prices similar to the higher quality food stores. No bargains in our estimation. We live in Vancouver and have great prices.

    • November 15, 2018 10:11pm
      David Lebovitz

      There’s a chain of stores called Metro that are for professionals only (I think it’s a German company but they are widespread in France). You need to have a food-related business to get a card, unlike Costco, where anyone can join.

      I’ve been a few times and while they have interesting things – fleur de sel, Dijon mustard, fruit syrups, restaurant supplies – I didn’t find the prices to be much lower than regular supermarkets. Interestingly, they have very unusual fruits and vegetables, including fresh horseradish (the only place I’ve seen it in Paris), edible flowers, and other things. The real bargain is hard liquor. Those prices are about 30% less there – last time I went, that’s mostly what I stocked up on ; )

  • Liz W.
    November 15, 2018 10:23pm

    Even though I generally have a rule about not eating anything with the word “slab” in it, this definitely looks like something I would try. It sounds delicious.

    Do I need to prepare the sheet pan in some way to keep it from sticking, or does it come out clean?

    • Liz W.
      November 15, 2018 10:26pm

      Never mind…I just scrolled up

  • JB
    November 16, 2018 2:32am

    I’m left wondering what’s the difference between a “chocolate slab pie” and a “giant brownie”?

  • Gavrielle
    November 16, 2018 11:59am

    Ha, totally get the thing about bringing home the pecans! My reasoning is that given that Valrhona feves are way cheaper in the US than here in New Zealand, it makes perfect sense to fly 10,000 km to LA and pick them up at Surfas. Bargain!

  • November 16, 2018 12:36pm

    Oh my goodness this pie looks and sounds so decadent! I love chocolate and pecans together ♥

  • Sue
    November 16, 2018 1:22pm

    Dear David,

    I tried to find this information in your FAQs (apologies if I missed it). In my experience, the weight of a large egg varies from one country to another (e.g., an US large is a UK medium egg). May I know what is the average weight of your large egg without its shell? I also own a copy of your Sweet Life in Paris. Are the weight of the large eggs used in this book same as the large eggs used in this blog?

    Thank you.

    • November 16, 2018 1:41pm
      David Lebovitz

      I don’t bake with eggs by weight because it’s too fussy for home cooks wanting to make a cake or tart, which usually just call for 1-4 eggs. Unless you have a bakery and are doing large-scale baking, a teaspoon or few grams more of egg in a recipe shouldn’t make a noticeable difference. There’s a good article in Fine Cooking, Does Egg Size Matter? that lists weights, yields, and more. The eggs I use are large eggs, and correspond to what’s mentioned in that article.

  • Maggie
    November 16, 2018 6:28pm

    I’m wondering about the pan. A 1/4 sheet pan seems very close to the common 9x13x2in baking pan, but the sides are shorter, being only 1 inch tall. Do you think the extra pan height would affect the results with this pie?

    • November 16, 2018 6:57pm
      David Lebovitz

      They are similar in size, and I don’t think the sides being higher will make much of a difference, if any. If you do try it, let us know how it turns out! (I do, however, stand behind my assessment that a quarter-sheet pan in something really helpful to have in the kitchen, and they cost about $5 so the price isn’t such an issue : )

  • Marjorie Wax
    November 16, 2018 10:12pm

    What temperature is the oven set????

    • November 16, 2018 10:13pm
      David Lebovitz

      350ºF/180ºC. It’s listed in the first step of the second part of the recipe, right when you begin to make the filling.

  • Ellen Napier
    November 17, 2018 3:04pm

    I made this yesterday, and it was simply delicious! It had much more depth of flavor than the Derby Pie I traditionally make this time of year, and although it was more time consuming, it was totally worth it. I had trouble rolling the dough between parchment paper. I couldn’t get it large enough to fit in my quarter sheet pan that I bought when you recommended it, David! I took the advice of an earlier commenter and pressed it into the pan and up the sides to make a lip for the filling. I placed the pan directly on the oven rack, and it was done in 30 minutes. Thanks so much for this fabulous recipe, David!

    • Kiara
      November 18, 2018 3:46am

      Great feed back! I’m making this now with your insights.

  • Liz
    November 18, 2018 5:09pm

    This post made me smile David. I live out “in the boonies” and *that* membership store is not too far for me. However I haven’t splashed out on their joining fee yet. A good friend kindly brought me a *huge* bag of decent quality pecans last week so now I can throw them on salads with abandon, and also make this recipe. Our local supermarkets have pecans but always in tiny packets at 40 euros a kg or more…

    My first recipe when I get a big American bag of pecans is always the holiday mix from Sweet Life in Paris – my entire family scarfs that by the handful!

    Happy Thanksgiving!

  • BW
    November 19, 2018 12:45am

    I doubled this in a half pan for visiting Thanksgiving folks and it turned out great. That molasses/maple/brown sugar combo is so much better than the typical pecan pie, at least as I’ve had it. I’m not sure I’d spend the time on the cocoa crust again vs a regular pie crust, as it was sticky and difficult to handle. I ended up with an uneven bottom and some filling that leaked under. But I’m not much of a pro and was pleased to pull it off at all!

  • Jung Yoon
    November 19, 2018 8:17am

    Oh dear, I had enough trouble deciding between your chocolate pecan pie and the bourbon ginger pecan pie already on your blog now I have a third one to choose from! Which would say is your favorite of the three?

  • Amanda
    November 19, 2018 4:24pm

    Ohh made this over the weekend and it was a total hit! So rich! I made lightly sweetened whipped cream and I think that really help cut the richness- mine also cooked in 30 minutes on a pizza stone.

    Also quarter sheet pans are the best! I love using them for just a couple of cookies – way better to freeze the dough then pull it out a few at a time for warm chocolate chip cookies

  • Phyllis Heagney
    November 20, 2018 2:05am

    Hi David
    I used Dutch – process cocoa and it was absolutely fine, not gummy, pretty easy to handle. I doubled the crust and rolled a half sheet after chilling the dough for an hour. I just used a little dusting flour, kept the dough moving under my pin, did not use the parchment trick at all. I haven’t filled and baked it yet, just beginning my Thur prep…I like that the sweetness of the dough is minimal but it has a good flavor. Thanks!

    • November 20, 2018 11:21am
      David Lebovitz

      Thanks for letting me know. I didn’t think there would be much of a difference but Cathy said she had problems with Dutch-process cocoa powder. Appreciate your feedback!

  • Cam
    November 20, 2018 11:04am

    Hi, sorry to nitpick, but I have a question about the conversions for the maple syrup and golden syrup. One cup = approximately 250 ml (different in US and UK, but this conversion works pretty well), so 1/4 cup is approximately 60 ml and 1/3 cup is approximately 80 ml. If 1/4 cup equalled 80 ml, that would make a cup at 320 ml! I’m about to try this recipe, so which should I go for? Thanks!

    • November 20, 2018 11:21am
      David Lebovitz

      I use the conversion of 1 cup syrup = 320 grams. I switched the recipe so it reflects that. (The difference isn’t enough to make a big change in the outcome of the recipe. This one isn’t very fussy.) In the new year, I am probably going to switch the recipes on the blog to only one system of measurement to make things easier for me and my readers. I may take a poll to find out which is preferred by readers.

  • dominique
    November 20, 2018 3:57pm

    don’t know if you are still in New York or when you’ll be back, but wanted to pass along that you should check out Runner and Stone in Gowanus area. Really amazing bread (the croissant are even good if you take them home to have the next day) and an amazing rye brownie sundae on the dinner menu.

  • November 20, 2018 8:48pm

    I can’t wait to try this. It’s really nice to read other cooks’ responses here, especially when they’ve made the recipe!
    I’m always happy to receive your blogs in my inbox. As I am a foodie and home cook, I always find some inspiration – not to mention a few chuckles – and sometimes even fall asleep at night with that page open, thinking about making your delicious recipe the following day.

    There are lots of things to keep us awake at night these days, and I try to focus on happier ones.
    But… one of the Unhappy Things is the state of our environment. Plastic is so ubiquitous that we don’t think about it; we don’t think about where it comes from (petroleum) the energy required to produce it (with polluting byproducts involved in that process) and then of course once we’ve discarded it, we don’t think about where it’s going (into the landfill, and its chemicals into the water table? Into the ocean and the guts of ocean wildlife?)
    So sometimes I think about earth-friendly alternatives to conveniences in our lives that we take for granted (like, yes – plastic). I am a Costco customer, I admit, and I love finding deals that let us enjoy the finer things in life. I am dismayed, however, in the degree to which Costco uses plastic in its packaging. I think it would be pretty much impossible to attempt to be “zero-waste”, and shop at Costco!
    Anyway, even though I’m nowhere near “zero-waste”, I do try to stay conscious about the proliferation of plastic waste in my world, and attempt to reduce it.
    This brings me to the point of my email. There are some really nifty products that are being made right now to replace plastic food wrap. I have a few silicone covers which serve as lids in both the fridge and the microwave. And we also have some of that beeswax-imbued muslin, which also works for non-container type situations. If I’m taking a dish over to friends’ or a potluck or whatever –a piece of parchment placed over the top of the bowl (rubber-banded if necessary), within a recycled plastic grocery bag, if the other things are not the right size.
    I think it’s worth pausing a moment before stocking up on plastic wrap, and see if we can change direction.


  • Sandra Myers
    November 20, 2018 9:48pm

    I’m baking it as I type this, after cleaning up. FYI, your print version instructions leave out key things like the temperature and the last paragraph about melting the chocolate and drizzling it doesn’t print. I baked it in a 9×13” Pyrex glass pan as I don’t have anything else similar. I’ll post a photo on Instagram and FB so you can see my finished pie. I came back here to find these missing bits.

    • November 21, 2018 12:41am
      David Lebovitz

      Hi Sandra: Those steps are in the recipe. In step #1 (part 2, under “To make the pecan filling”), the temperature is there; it’s 350ºF. The step for melting the chocolate is step #5. If you can’t see them, you may need to refresh your browser or the web page.

  • November 21, 2018 1:57am

    Planning to make this for Thanksgiving – can I make it on Wednesday (think I can based on the recipe) – do I need to refrigerate, or leave at room temp? Cut in squares when cool? or leave in the pan until Thanksgiving?

    Can’t wait to make it – looks amazing!!

    • November 21, 2018 10:10am
      David Lebovitz

      Yes, at the end of the recipe, I note that it can be made a few days in advance and left at room temperature. You could refrigerate it at well. I would store it whole, rather than cut into squares. This pie is best cut when it’s at room temperature, rather than warm. Happy holidays!

      • November 22, 2018 12:19am

        Thanks so much!!! (For some reason when I printed it, that last part of the recipe didn’t print – so I didn’t see it.)

        The chocolate layer is really thin – hope it all works!

        Happy Holidays to you, too!

  • Kristen
    November 21, 2018 9:08pm

    Would this work doubling the recipe for a half sheet pan? I need to feed a crowd. Thanks!

    • November 21, 2018 9:12pm
      David Lebovitz

      I’ve not tried it so can’t say. Theoretically it should work but you want to make sure it gets done in the center without overcooking around the edges, so you may want to lower the temperature. I also think I’d divide the dough in two and roll them separately, patching them together in the pan. If you do experiment with doubling the recipe, let us know how it works out here in the comments!

  • carola
    November 22, 2018 2:05am

    Thank you for this delicious hybrid pie-bar. Over the past couple of Thanksgivings, I’d tried to adapt a pecan pie recipe to a bar form, without success, and I was pondering how to proceed this year. I found my answer here. For our two-person household, I made a half-recipe, using the 6 x 10″ tray from our toaster oven. I rolled out the dough without a problem between a sheet of plastic wrap (the piece I’d wrapped the dough in for refrigerating) and a sheet of parchment paper, using the plastic-wrap side to flip the dough onto the tray. Baking time was 25 minutes. Rather than making the drizzle, I sprinkled the chocolate bits over the top and let them melt into small pools. Excellent with vanilla ice-cream.

  • Shar
    November 23, 2018 5:17pm

    Rather than putting chocolate into a pastry bag, I just spoon-drizzled it onto the pie. Easier and I think it suited the rustic look of the pie. Can’t wait to taste it. Happy Thanksgiving, fellow Yanks!

  • Sandra Wheeler
    November 24, 2018 3:05pm

    I am at 7000 feet altitude. We baked this for 35 minutes and it seemed set. Everyone liked it, but it was extremely
    Gooey. Should it have been firmer? When cut, it did not have really crisp edges.

  • Beverly Steffe-Kapelski
    November 24, 2018 9:45pm

    work wonderfully. Also I made the winter pear salad which was very good. Thank you for the great recipes! Hope you had and have great holidays

  • Judith Basham
    December 10, 2018 8:14pm

    Oh David! I nearly took your name in vain when trying to roll out the dough Base as you described! I didn’t manage to roll it out to the dimensions you did; the swearing alone should have frighten it, but I conceded defeat and used a smaller sized baking sheet. After baking and waiting for 15min: oh my WORD! BY ALL THE GODS!!! I take back everything I swore at and gave you homage by toasting a glass of Sancerre to this wonderful dessert. I served it the following day to a 14 strong sit down dinner party. The guests nearly
    f-a-i-n-t-e-d with delight. Thank you so very much for sharing this recipe. Xx

  • Adrienne
    December 12, 2018 12:36pm

    Would walnuts work ok in this? I live in Morocco with no access to pecans. Also not enough space in my countertop oven for a quarter sheet pan. LOL!
    Thank you!