Claire Saffitz Holiday Pecan Slab Pie Recipe | Dessert Person

[@CSaffitz]

Check out the baking slab and my other favorites form Made In by using my link to save on your order - madein.cc/1124-claire

[@AMPProf]

Omg 1 more Level and Energy Emergency camp food

[@omaromaromar8157]

I'm dying to make it. but I ordered the same baking slab first (I'll wait for it to arrive). This year, I'll make only one batch of pecan brittle cookies and one Pecan Slab Pie I love pecan pie! but you're 100% right. it's too sweet. I have very high hopes for this!!

[@JPKoutloud]

I mean watch all the former BBC people who are doing it. It’s fun.

[@AMPProf]

You got one for Peanut granola Power bars

[@JRJohn-wk6pf]

So excited to make this! Two big questions: 1. The ingredient amounts for the pie crust varies from a bunch of your other slab recipes. Is the video accurate? 2. How did you get the pie out of the slab dish? P.S. I bought the dish from MadeIn❤

[@adtrf1]

she lives for the slab treats ✨

[@deathfire12]

She's a slab pie girly 💅

[@canaryblack1013]

i loooove a slab love eating corners so much its unreal

[@mallorykane2843]

yea and i'm a 1 person and no local friends house so... math and sorting out how to cook tiny is a chore. ran into one recipe site that some lovely human added code to automatically downsize the measurements for the number you were cooking for. little weirder for baking but i wish such things were more common. baking being so hard to downsize for is a big part of why i just don't do it

[@Renessance1832]

@@mallorykane2843 The website Baking Mischief has a lot of small batch recipes (baking and cooking) that serve 1-2 people

[@arborealscout4252]

aka, tarts and bars.

[@littlecr3atur3]

I really appreciate you leaving in your troubleshot instead of redoing the pastry, great advice in case it happens to one of us 💜

[@michaelkociolek3765]

Another helpful thing is to wait to trim till after parbaking

[@eurekamarijka]

@@michaelkociolek3765That’s what I was wondering, like what you do with a shallow tart pan. Or even adding a folded, crimped edge since she’s got a specific shallow pan for the slab pie. I wish we could’ve seen her take it out by herself, though! Knowing me, I’d work so hard and have a great pie - then crack it right in half… 😂 I’d be cutting it into squares right in the pan. haha Along with everything else, I admire her guts! 😊

[@LifeAsCasper]

I want to see claire do one of the Great British Bake Off challenges

[@rebeccaprelle3504]

Yesssss!!!?

[@Karamellek]

She would win it too!

[@jmmorrison]

Barring some catastrophic, unavailable failure, I have a feeling she'd smoke the other contestants and it wouldn't be very fair (or fun for them probably)

[@marthapietsch3834]

i was literally thinking the same thing!!

[@igorcorti6364]

I would love to have a season with Claire, Preppy, Joshua, etc 🎉❤

[@roachbeth510]

I literally gasped when I saw this video pop up. I have been hoping that you would make a video on this because I really want to make it for Thanksgiving this year. Oh Claire, you made my day

[@johnakamatsu4589]

@roachbeth510 where is this recipe from? Headnotes suggest DP book but I don’t see it.

[@laurawilliams2534]

Just made a mini-pie version of this (I don't need a whole pie too myself) and it was phenomenal. Every single one of Claire's recipes I make turns out to be absolute bangers.

[@DannewitzDesigns]

In the Midwest we would call these “bars” and I am so here for it!!! Love you, Claire!

[@listofromantics]

Re: "Bars" Same. It's a "prunes" to "dried plums" thing; me thinks the baking industry is trying to do an image makeover: "bars" are what you take to a church potluck or bake sale in the midwest, while "slab pie" is something the food magazines, bloggers, and baking shows can sell to their more trendy audiences.

[@arborealscout4252]

LOL yes this is a bar or tart recipe. She just wants to seem to be doing something new. 😂

[@eurekamarijka]

@@listofromantics… and to sell a one-purpose dish for the sponsor 😉 😊

[@listofromantics]

Respect to Claire for not using a "swap" when her pate brisee (pie crust) went pear-shaped after blind-baking. A good lesson for beginning bakers: you can do everything right, and for whatever reason, things don't go as planned; you just make do / make the best of things, especially if time and circumstances don't allow.

[@wrendellajoens3984]

When I moved to Ohio for a job 20+ years ago, I wasn't able to return home to Georgia for Thanksgiving that year. So I made myself a pecan pie for my Thanksgiving dinner. That was it - the entire meal - just a pecan pie. Me & that pie have a history! ;-)

[@AMPProf]

Good lord so No peaches

[@lindseyjohnson1495]

The cook snack is an underrated hack for paranoid bakers like me who wanna taste what they’re bringing to a party without cutting into it 🙌🏻

[@EmperorTime]

That crunch sent it. That looks and sounds amazing.

[@edentcanby]

Making a pecan pie for the first time for this Thanksgiving. I have made all kinds of pies before, but this will be my first pecan! I am so happy this came out, so I can make this amazing recipe this year! Thanks Claire!

[@treasurein-a-field]

I just opened KZbin to do some pecan pie research and this was the first thing I saw, no search required 😆 what good timing

[@sarahgantenbein301]

Aah, I just orderd the baking slab! Sooo excited! This is an heirloom piece I bought for myself to pass down to my daughter ❤ Merry Christmas to me! Thanks so much for your videos, Claire! I love how pro yet homespun you seem, because I can really identify with you! I love how sometimes you break the "fourth wall" and talk to your crew. Makes it feel authentic, and like we are right there with you, filming. Thanks for taking us along with you! Happy Holidays to you!

[@laurasourdough]

Happy thanksgiving, Claire, Cal, and Vinnie! Looking forward to more holiday videos. Thanks for all you all do! (Also…. Do you still have your outdoor oven? How are your chickens? Can you take us outside? Love your outside episodes.)

[@theAhrBee]

A farm stand ("farm stand, it's a stand in the middle of a suburb") where they sell farm goods in the fall and a ton of Amish-made baked goods. She makes a slightly lower-edged coconut nut 'bar' that looks like this with coconut and more chopped up pecans. It's... so good. I adore that I have this as an attempt to make my own now.

[@noahwheadon]

This is the exact video I was waiting for! Can’t wait to make this for thanksgiving!

[@kathleenquinlan2781]

The gooey, sweet center of pecan pies is the best part! When Clair said "less of the sweet middle part" I was like- what? Why?!

[@KrisG66]

Cuz it's the part that's just too much!

[@eurekamarijka]

@@KrisG66Honey, that’s why you eat it with vanilla ice cream cream - to tone it down! hahaha Gotta love our sweet-tooth logic, right?

[@serenesoundscapes38]

I said the same thing. I think I’d make it with less pecans for person preference.

[@Mildbill455]

I made this pie slab and my conclusion is that this is a recipe for people who don’t like pecan pie

[@qtponto]

Any tips on making this ahead? Can any or all of this be frozen? Is this best day-of, or better a day or two after baking? How best to store? in fridge or countertop?

[@namphrey]

I just made this as a tart in a springform pan for Thanksgiving and it was so delicious!! It truly is the best part of the pecan pie

[@JohnnyVegetables]

I'll be making a gluten free take on this. Thanks Claire. You have the best dessert recipes!

[@IamIceQueen7]

I think par baking the sheet WHOLE then trimming is a great way to avoid shrinkage

[@meekerjs]

any suggestions on what baking dish to use if I don't have a fancy baking slab ? Would a 9x13 pyrex work? Or a thinner metal 9x13 one work?

[@marissamacavoy9]

I think we used just a big 9x13 casserole dish and didn’t go all the way up the sides last year. Worked great!

[@eurekamarijka]

Second the reply about a 9x13, and you can serve and cut right in a glass pan (or even the porcelain one she uses). The scariest part of this whole thing for me would be trying to lift it out! But I’m going to try doing one in my jelly roll pan - shorter sides than hers, but I would be willing to lift it out of that one to cut and serve on a platter.

[@brt5273]

Much better than a thick pecan pie with all that filling🥰

[@philipferrato]

I've been putting instant coffee powder in my pecan pies and pecan bars for three decades. It really works to imperceptibly cut the intense sweetness.

[@RM-cb9hy]

Will you share how much coffee powder per pie? I want to give this a go this year in my pies. Thank you!

[@BugsyFoga]

I’ll gladly take a pecan pie as my go to thanksgiving dessert every year

[@joleeli]

Love Claire recipes! And the most amazing thing is all her recipes works for gluten free flour too! Especially for the pie or tarts 😊! Thank you so so much!!

[@TheBoogiefly]

OMG Claire! This is the first time I've made one of your recipes. This was SO GOOD. Thank you so much! I would have loved more directions on the crust but otherwise it was super easy and very tasty! Thank you!!!❤❤

[@Birdsie39]

I bake the nuts and filling in a couple of ramekins (without crust) for the people at my Thanksgiving who are celiacs and gluten-intolerant. Also, using whole pecan halves is more difficult to cut slices than if the pecans are slightly chopped.

[@sacadosify]

I swear, every time I'm thinking about making a particular treat or just made it, Claire comes out with a video of the exact same thing! I was making pretzels two weeks ago for an event, and she just released a video around the same time. So funny! 😀Anyway, I appreciate seeing different versions of a recipe, and this one looks very interesting. That baking slab is just what I've been looking for, too. Heard it's also really good for focaccia. Can't wait to try it. Thanks for the tip!

[@reneerice9908]

I grew up eating pecan pies as it was my dad's favorite. I will definitely try this recipe this year. Thanks Claire.

[@ashleyclayton5052]

Can you use a regular 9x13 pan?

[@lindafromidaho2932]

Can you make a parchment paper sling to get a slab pie out of a sheet pan? Will it crisp the same?

[@SueK2001]

I love slab pies! I use the Made In Baking Slab. Going to make an apple slab pie for Thanksgiving. Now thinking of adding pecan!

[@lyricbread]

For troubleshooting purposes, what caused the shrinkage and what would you do to avoid it?

[@tjsheftick3732]

I love Claire saffitz!

[@bbutterfly]

That point about trimming the dough *after* it’s chilled again just changed my life

[@heidirobinson6649]

If you don’t have the Made In slab pan, can you just use a baking sheet?

[@edamamepowerz]

You could probably make it in a metal 9×13 inch pan, it'll just be a bit harder taking the pie out of the pan when it's done baking. When forming the crust, bring it 1 inch up the sides of the pan.

[@Bluetwo33]

Thank you! That's the only reason I was reading all the comments!

[@ramonaadair8864]

Yeah or a 1/4 sheet pan could work

[@eurekamarijka]

Just make a parchment sling to go under the crust to make it easier to get out if you use a 9x13 - or just cool and cut in the dish and serve them on a platter or cake stand!

[@heartratelee]

Is it possible to trimming the pie crust right after baking it when the crust is still hot and soft?

[@oliviawirl]

I recently adapted your cinnamon and sugar apple pie recipe to a slab pie and oh. my. god. Rave reviews from all of my family! Slab pies are superior.

[@KarenBKatie]

Yes! This looks wonderful. I loved Pecan Pie from my first ever bite in back my 20's! It was never part of my family's tradition. Too much filling does detract from a potential better balance of flavors.

[@amandaanderson8423]

Claire help!!!! I’m trying to make Madeleines and every single recipe is different I’m so confused. You’re the only one I trust

[@sheenyxxi]

we don't celebrate thanksgiving here in the PH but i'll still definitely try this!

[@ks7343]

Thank you for this less but still sweet version! Exactly what we need this year! ❤

[@deboraholukan]

Love your recipes Claire! Question about pastry shrinking: why does it happen and how can we mitigate it?

[@MoonLightBreads]

I’m always the thanksgiving pecan pie maker for my family and this has inspired me: I’m going to include a bit of cocoa powder this time around to see if it helps balance the sweetness.

[@chloej491]

I struggle to get hold of corn syrup here in the UK - any suggestions on what to substitute? golden syrup maybe?

[@kjdude8765]

Yes, golden syrup is a perfect substitute.

[@tararoberts1643]

I use Lyle's refiner syrup.

[@lazyautomation3481]

Im on pie duty this year and i love pecan pie, thanks claire!

[@LeeLisaMae]

AAAAHHHHH, THIS CAME AT THE PERFECT TIME!!!! I was planning on making this tomorrow from your Thanksgiving episode with NYC Times, and to see that your channel notification pop-up couldn't have come at the perfect time!!!! OH THANK YOU THANK YOU CLAIRE, YOU BEAUTIFUL GODDESS!!!!!!!💗🩷💗🩷💗

[@edamamepowerz]

Just to let you know, this is actually a different recipe from the pie she made in the nyt video. Today's pie has a butterscotch custard filling while the nyt pie has a pecan frangipane filling. Both sound delicious so I'm sure you couldn't go wrong with either recipe!!

[@LeeLisaMae]

@edamamepowerz Oh yeah, I know, which makes it better because I can try both recipes😆 and like you said, for sure, they both sound delicious 😋👏

[@originalmarmaduke3590]

Super excited to make this!! Can anyone find in the video an approximate length of time to do the second bake on the crust?

[@tararoberts1643]

My daughter-in-law doesnt like nuts and thought this was so good! Thank you!

[@veronicarutherford114]

I'm so happy this is a semi-classic recreation! I was going to do the Joy of Cooking one like my mum but its also super sweet.

[@eurekamarijka]

Wish you would’ve shared how you got it out of the pan in one piece. Do you think making a folded, crimped edge would’ve prevented shrinkage like it does in a traditional pan? It’s a pretty dish, but not convinced it’s better than using a couple of square cake pans at this point - esp since that means more folks would get edge pieces! 😂 Love the idea of this altered filling!! Going to try it out to see if I want to do something for Christmas this year ❤

[@patmancrowley8509]

Love you, Claire. Thanks so very much. I love pecans!

[@susanbernal1354]

Im making your New York Times pecan slab this year for Thanksgiving. Looks so good.

[@rosedayz]

Ideas for additions: orange zest and rum. (I feel like this is an obvious one) browned butter?? Could that add something? Desperately want to try this!

[@AmandaJanayFrank]

can this be done in a glass baking dish ?

[@jennifermiller4024]

Could this be made in just a regular 9x13 glass baking dish? Would the bake times need adjusted significantly?

[@barleymowetc]

I'm no chef, but I know that glass takes longer to heat and does not conduct heat as well as metal/ceramic does, so I imagine it would take longer to cook in glass, possibly even not recommended to cook in glass baking dishes

[@laurapollock9803]

Hi Claire, can you please share the water quantity for the pie crust? Thank you! 😊

[@sophiaredbear539]

Omg Claire! Please do a McDonald’s ‘holiday pie episode!’ I would love to see your version of custard!

[@jakjac645]

thank you for being real and saying how there is too much of the super sweet gooey middle! i find this issue with almost all pies, slab pies have much better proportions

[@thelauraby]

I want to make this so much but I just in the midst of moving. All my baking stuff is still in boxes that are not high priority to unpack, and I have so many other things to do. I think I will cook a Thanksgiving dinner just for myself and friends whenever I'm completely unpacked, just so that I can make all of my favorite foods. This will be dessert. Yum!

[@magdolnatardy738]

Can you make this with almond flour or a gluten-free flour mixture instead?

[@musculusmouse]

Ok i can criticise a lot about the USA but you guys really did pop off with the pies

[@gogo_crunchy8926]

True. Just to be able to have a freezable dough that you can fill with whatever u want is really fun and convenient. Brought the pie culture to my german family and they love it, especially my mum who now alway has some pie dough in the freezer

[@Meadow_24]

If Americans did anything right, it’s the pies... I love it 😭😩.

[@PaddySwan]

CLAIRE!!!! I love Apple Fritters during the fall season, do you have a good recipe to make them at home?

[@ChiaraThijssen]

Carla Lalli Music did a recipe on apple fritters recently!

[@Lalscell90]

Congrats, Claire! 😉

[@mykki.d]

If you are on a budget: This dish will come out to about $33, assuming you already have flour, sugar, salt, and vanilla extract in your pantry. Butter: $4.49 Demerara Sugar: $4.39 Corn Syrup: $3.79 Heavy cream: $3.69 Eggs: $2.19 for 6 (half dozen) Cocoa powder: $3.79 Instant coffee: $3.49 Pecans: $6.99 = $32.82 Prices are from Kroger in my area

[@danbev8542]

Um…are you listing the whole container prices? I doubt if 1 tablespoon of cocoa powder is $3.79 (even my King Arthur brand), or 2 tablespoons of corn syrup is $3.79. Pecans and Demerara sugar are expensive - I buy mine at Costco. But even with our higher grocery prices, Americans spend the smallest percentage of our total income for food compared to the rest of the world. It is true that you do have to spend the $32 to obtain all of the ingredients (which should yield multiple baked items). I’m sorry if that’s a hardship for you. Pumpkin pie would be much more affordable…or apple?

[@puggirl415]

@@danbev8542 You still have to buy whole packages so it still costs what she said. Hopefully one can use all the left over ingredients to make something else otherwise this is an expensive dish. However, I wouldn't buy demerara sugar and just use brown sugar. I'd probably not buy the corn syrup and just use golden syrup or honey because I have it. I would go to my local coop and buy a small amount of bulk cocoa powder to save on the big package. I'd try to borrow an instant coffee stick but might have to buy a small jar. I think I could get this pie down to about 22.00.

[@mykki.d]

@@danbev8542 I counted the entire container, because if you don't have those ingredients, you still have to buy them. Sure, you could make something else with the extra ingredients, but you still spent the money.

[@halflip33]

Most of the ingredients are probably staples for folks who bake often - but pecans (at least this large amount), demerara sugar (definitely not splurging on this one), and maybe heavy cream would be the extras for me. Not super cheap, but I wouldn't go into it thinking this was the most inexpensive option.

[@KellyBriana]

Oooo I cannot wait to try this! Could these be made gluten-free by using a 1:1 gluten-free flour?

[@eurekamarijka]

Absolutely! I make pies for my neighbor all the time with King Arthur’s 1:1 and it works out great, just a bit more delicate to move the crust in my experience so often I just press the refrigerated dough into the pan instead of trying to roll it! I do the final press with the back side of a metal measuring cup like you do with a graham cracker crust.

[@marissabavaro4399]

I’m gonna use this recipe and your shortbread recipe and do a crossover pecan shortbread for thanksgiving

[@mollywithak1697]

How did it turn out?

[@mtngrl88]

This is perfect! I hate the gelatinous layer in traditional PP.

[@emy7873]

I was planning on trying pecan pie and wanted something not too sweet, perfect! 😁

[@hannahschmakeit5566]

I love this sponsorship! It feels very fitting for your channel!

[@ZoeyShaw]

This looks devine! Will definitely try this. Thank you so much for sharing 😍! Question: Would it be too sweet to make like a shortbread or pate sablé kind of crust?

[@ashleys637]

Story time! I once used rice as pie weights. One crucial error though: I poured the rice straight into the crust...without putting foil in first. I dumped out the rice and meticulously attempted to remove the stuck grains from the pie crust prior to par baking. I didn't completely succeed. Don't be like me.

[@eurekamarijka]

Oh, I was so much smarter - I used rice too but lined with parchment, even crumpled it first so it went all the way in the corners … but it got too brittle and tore the moment I tried to lift it out!! 😬😂 Now I keep a piece of heavy foil folded up IN the pie weight container at all times!! Man, it’s the simplest things I screw up. haha

[@ling037]

I made the one she did for NYT last year and that was delicious! I'm sure this one will be too!

[@PUBLIK123]

I squealed with joy when I saw this! I’ve been wanting to make this for Thanksgiving. Anyone have any suggestions if I wanted to make the filling into a chocolate maple pecan bourbon instead? I’m just worried about ratios.

[@NYsam15]

This looks amazing!! Does anyone know if the dough for this is the same as the dough for her apple tart (which if you haven’t baked, bake it now, it’s scrumptious).

[@laurasourdough]

Recipe is in the notes for video. Happy baking! PASTRY CRUST 2 cups all-purpose flour, plus more for pressing and rolling 1 tablespoon sugar 1 teaspoon Diamond Crystal kosher salt 14 tablespoons unsalted butter (10 oz / 283g), thinly sliced crosswise, chilled

[@johnakamatsu4589]

In the video she calls for 16oz of pecans but the recipe in the head note lists 12oz. All other amounts are equal to the recipe text. There was another note somewhere saying that ingredient quantities for the larger size would follow, but I don’t see it anywhere. Does anyone see that or can anyone explain what I am seeing/hearing.?

[@harrismayer-selinger204]

More vinny and cal! The best looking crew around.

[@thisisspacepig]

I’ve always wondered if you can eat dried beans after you use them as pie weights, or does the baking mess with the way they cook or taste after?

[@judyweinstock9972]

I'm gonna guess you can't eat the beans. I recommend saving them to use for all your pies. I've used the same bag of aduki beans for pie weights for 40+ years.

[@nicks.6524]

Claire is the best chef on KZbin lowkey.

[@jasonwong1187]

Where can I find the instructions for this recipe in text? The recipe I found on NYT Cooking by Claire looks like a very different recipe

[@kjdude8765]

Probably in her book. You will just have to watch and take notes.

[@MonicaMeisenbacher-il2vb]

Omg this looks so good, and I'm not even a pecan fan! ❤

[@CSaffitz]

Hope you give it a try!

[@Paul-xj8ln]

The best part of a pecan pie is the goop. 😂

[@feelbaby1000]

Lol I was gonna say this recipe looks amazing but the best part is absolutely the goooop

[@cedamarion]

I agreeeeee!!! This was the first thing I said 😂

[@mxm5783]

Thanks for saying this.

[@KrisG66]

No not the goop, that's the part I dislike so much!

[@feelbaby1000]

@@KrisG66 your favorite part of pecan pie is ..crust and nuts lmao

[@Karyn-276a]

Looks so good, and I can’t wait to make this. Also, I have to mention that I’m just a Little envious of Ringo… looks Way too comfortable 😂❤

[@christianfleisig622]

Perfect time for the holidays! Cant wait to make it

[@Greywulff58]

I started to make this instead of my usual pecan pie and discovered a couple of problems. First and critically - 14 Tblsp of butter is NOT 10 oz. - it is 7 oz by weight. If you use 10 oz of butter, please post how it turned out because I felt the crust would not work with that much butter. Second, I tried to make this dough come together using 14 tblsp of butter and it was impossible without the addition of some liquid. I added about 4 tblsp of cold water (which is what other slab pie crust recipes call for).

[@WyomingGuy82201]

Claire, you are a GEM !

[@krachael.00]

Hey, just read the recipe & I dunno if the butter amt is correct for the crust-14 tbsp is less than 2 sticks, but 10 oz would be 2.25 sticks. Or are my math abilities seriously that bad?? I weighed my butter (283g) and it was about 2.25 sticks. It seems like A LOT of butter for this amt of flour.

[@TreyMcDonaldAnimator]

Automatically, I would prefer this over any pecan pie. Regular pecan pie is just incredibly too sweet for my liking and this seems like a perfect balance of crust, nuts, and filling. I might actually make this for dessert this year (next to the honey butter yeast rolls.)

[@gagri0t]

Can I still use a traditional 9x13 inch pan to make this?

[@monikique]

What’s is the purpose of the corn syrup? Would it be possible to omit? Also, please consider a rough puff pastry technique video?

[@kjdude8765]

The corn syrup is an invert sugar and helps prevent crystallization of the butterscotch mixture. You can sub Golden Syrup or make your own invert sugar, it's just white sugar, water and a bit of an acid. You can find the instructions online.

[@emy7873]

You mentioned using demerera sugar in place of brown, are there situations where they can and cannot be substituted? How do we ask questions for Clairified episodes 😶 I'm really curious about this as sometimes light brown sugar isn't as easily found here

[@OnThisUpdate]

Saw you on my feed in Bon Appetite and Loved your gourmet gushers wondering if you’d do a gourmet sweet tart ropes? Love your gourmet snacks

[@cajunmusician]

And if you don't have a slab pie pan, is there another size that can give you similar proportions?

[@Aperson156]

She said it's basically a 9x13

[@patsca_]

i’m going to make this! thank you claire!

[@anthonydolio8118]

Perfection as always. I could eat that whole thing. Thanks.

[@karenrif]

How would you describe the differences between this filling and the traditional pecan pie filling?

[@andrese.kaftanichcastro3383]

What causes crust shrinking when baking?

[@josieposiepainter]

Is there an ideal oz amount for par bake pie weights?