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Butterscotch Pecan Slab Pie

Recipe by Claire Saffitz x Dessert Person

A thin, rectangular Thanksgiving slab pie that packs the classic pecan topping with a buttery butterscotch custard filling. The crust is crisp, the filling is caramel‑buttery with a hint of cocoa and coffee, and the toasted pecans stay crunchy. Made in a Made In 9×13 porcelain baking slab for even heating and easy serving.

MediumAmericanServes 12

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Source Video
1h 11m
Prep
1h 7m
Cook
17m
Cleanup
2h 35m
Total

Cost Breakdown

$19.75
Total cost
$1.65
Per serving

Critical Success Points

  • Toasting pecans evenly
  • Keeping the crust cold before blind‑baking
  • Blind‑baking at high heat then lowering temperature
  • Tempering the eggs into the hot butterscotch mixture
  • Ensuring the custard is puffed and set before removing from oven

Safety Warnings

  • Hot sugar and butter can cause severe burns; handle the saucepan with oven mitts.
  • Steam released when adding cream may splatter; stand back.

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Butterscotch Pecan Slab Pie Recipe by Claire Saffitz x Dessert Person (350 cal) | YouTube to PDF