sheet pan pie

French Silk Slab Pie

9-inch pie crusts, softened

oz bittersweet chocolate,

eggs

sugar

vanilla extract

(1 stick) unsalted butter, softened

heavy whipping cream

Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.

On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that's slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.

In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.

In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.

Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.

While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.

In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.

Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.

Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

The perfect crust to filling ratio for this classic pie!

Pecan Slab Pie

corn syrup

brown sugar, packed

(1 stick) butter, melted

cinnamon

salt

pecan halves

pie crusts

Let pie crusts rest at room temperature for 15 minutes.

Stack pie crusts on top of each other and roll out into a rectangle 13x18-inches.

Transfer dough to a 12x17-inch jellyroll pan and trim overhang to 1 inch. Tuck overhang under and crimp edges. Place in freezer while you work on the filling:

In a large bowl, whisk together the eggs, corn syrup, sugar, butter, vanilla, cinnamon, and salt until combined. Stir in pecans.

Remove pie crust from freezer and pour filling into crust.

Bake until filling has puffed and just set in the middle, 40-45 minutes. Transfer to a wire rack to cool completely before slicing and serving. Enjoy!

Top 2 sheet pan pie recipes from across the web

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French Silk Slab Pie

Pecan Slab Pie

Top 2 sheet pan pie recipes from across the web

The most viewed sheet pan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Silk Slab Pie

Pecan Slab Pie

The most viewed sheet pan pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine