Pie: Gingerbread Pecan Slab

It’s simply a few days until Christmas, do you know what dessert you’ll be serving? Because this might be my go-to recipe idea of 2018! Combining gingerbread spices with pecan pie makes total and complete sense, right?

I originally had planned this dish to be simply a slab pecan pie since I shared a pumpkin slab pie before Thanksgiving. That was until I made gingerbread spice and thought to myself, what if? What if I combined the two? So I did.

The crust is cookie like and the color of the pie is a little darker. But the flavor? Striking.

To cook this Gingerbread Pecan Slab Pie gather:

• straightforward pâte sucrée
• eggs
• granulated sugar
• dark brown sugar
• from-scratch gingerbread spice
• kosher salt
• golden syrup
• unsulphured molasses
• vanilla extract
• unsalted butter, melted and has cooled
• 3 cups coarsely chopped pecans

Move an oven rack to the lowest position and preheat your oven to 375℉ (or 190℃).

In a mixing bowl, combine the 4 large eggs at room temperature, 1/4 cup granulated sugar, 1/3 cup dark brown sugar, 1-1/2 tablespoons kitchen-made gingerbread spice, 1/2 teaspoon kosher salt and 1 teaspoon vanilla whisk to incorporate.

Next pour in the 3/4 cup golden syrup, 1/4 cup unsulphured molasses,.

What is golden syrup?

It’s a thick syrup made from sugar cane. Whereas corn syrup is made from cornstarch. It’s a personal preference and either will work wonderfully in this method!

Then whisk to thoroughly combine.

Lastly, pour in the cooled, melted butter.

Give it one last whisk to incorporate.

Earlier I rolled out the pastry dough to fit a quarter sheet pan (dimensions in the printable recipe) and then chilled it while I made the filling. To that, add the chopped 3 cups pecans. I chop 2/3 of the nuts while leaving the rest whole.

Lastly, pour in the gingerbread filling and bake in your preheated oven for 30 minutes.

Rotate the pan halfway during baking to ensure even baking and browning.

When the gingerbread pecan slab pie has finished baking, use oven mitts to transfer it to a wire cooling rack. Allow the slab pie to cool for at least 1 to 2 hours before slicing and serving.

I seriously love how the pecans work perfectly with the warm gingerbread spices! And even more dependable served with either a dollop of from-scratch whipped cream or vanilla ice cream.

Festive gingerbread people sprinkles are optional.

Enjoy! And if you give this Gingerbread Pecan Slab Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!