Trisha Yearwood knows how to make a great slab pie. We were invited to a big Friendsgiving Dinner this year in our neighborhood and I thought that pecan pie would be a welcome addition. But when you have a crowd, it just doesn't make sense to set out pies that serve 8. The pieces are too big and it is hard to have enough for everyone. I rationalized that a pecan pie in slab pie form would taste like Thanksgiving while still being manageable.
I love making pecan pie, but how should I translate a normal recipe into a slab pie that cuts into sturdy pieces? I had enough time to make one practice slab pie. And then I saw the most glorious slab pie on Food Network: Trisha Yearwood's Lemon Pecan Pie.
This is my first attempt (above) and it was beautiful! It cut easily, the refrigerator crust was flaky and acceptable and the pie was delicious. Except my husband kept asking me why did I put lemon in it. Fair question. I thought that it was a great pie, but in deference to tradition, I removed all but a whisper of lemon for the second slab pie I made that week.
It baked up perfectly and the guests that tried it, liked it. Hallelujah. Thank you, Trisha, for knowing just what recipe I needed!
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