PECAN SLAB PIE

PECAN SLAB PIE
Crust: 2-1/2 cups All Purpose Flour
1 cup (2 sticks) Cold butter, Chopped or grated
2 teaspoons Sugar
2 teaspoons Salt
1/2 cups Buttermilk
In a large bowl whisk the flour sugar, and salt together. cut in the cold butter with a pastry cutter, 2 knives, food processor or grate in with a cheese grater.
With a fork stir in the buttermilk and then use your hands to bring together into a ball. Pour out onto plastic wrap. Wrap it good and press it into a disk. Place in the refrigerator for 1 hour to rest and then let sit on your counter for 20 minutes to warm a bit. On a floured surface roll out the dough into a rectangle slightly larger than a 9 x 13 sheet pan. Crimp the edges of the dough with your fingers or a fork. Place parchment paper onto the crust and add pie weights or dried beans like i do and blind bake the crust for 20 minutes in a 350-degree F oven. Then remove and turn your oven down to 325-degrees F.
FILLING:
6 cups Pecan Halves
6 Eggs
1-3/4 cups Packed Brown Sugar
1-1/2 cups corn Syrup
3/4 cup Butter, melted
2 tablespoons All Purpose Flour
2 teaspoons Salt
2 teaspoons Vanilla
1 teaspoon Orange Zest
In a large bowl whisk eggs well. Add the brown sugar, syrup, butter, flour, salt, vanilla and zest. Mix well. Pour the pecans onto the crust and spread evenly. Pour the mixture onto the pecans evenly. Bake for 40 minutes on 325 degrees F or until set. If necessary, cover loosely with foil to keep the crust and pecans from excess browning.

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