Pecan Pie Slice Recipe

Make dough

Combine 1.25 cups flour, 0.25 tsp sugar, and 0.25 tsp salt in a large bowl. Add 0.5 cup cold cubed unsalted butter and 0.25 cup cold vegetable shortening. Using a pastry cutter or two forks, cut fats into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 quick pulses if using a food processor).

Stir 3 tbs ice water mixed with 0.5 tsp vinegar into the flour/fat mixture, 1 tablespoon at a time, tossing gently after each addition until dough just holds when squeezed (you may not need all water). Do not overwork.

Turn the dough onto a lightly floured surface, form into a flattened disk (about 5 inches), wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

Roll and blind-bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish (or individual tart pans) and trim/patch the edges; crimp as desired. Chill crust 10 minutes in fridge. Line crust with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes, remove weights and parchment, brush the bottom lightly with beaten egg wash if desired, then bake an additional 6–8 minutes until the bottom begins to set and top edges are lightly colored. Reduce oven to 350°F (175°C) for filling bake.

Reduce oven to 350°F (175°C) if not already. Roughly chop 1.5 cups pecans if desired for texture (reserve some halves for top decoration).

In a medium bowl, whisk 3 large eggs until combined. Add 0.75 cup light corn syrup, 0.5 cup packed dark brown sugar, 0.25 cup melted unsalted butter (slightly cooled), 1 tsp vanilla extract, 0.25 tsp salt, and 2 tbs heavy cream. Whisk until smooth and sugar is mostly dissolved.

Stir chopped pecans into the filling mixture until evenly distributed.

Pour the pecan filling into the pre-baked pie shell, smoothing the top. Arrange reserved pecan halves on the surface for a decorative top, if using.

Place pie on a baking sheet and bake at 350°F (175°C) for 45–55 minutes, or until the filling is set but still slightly jiggly in the center (it will firm as it cools). If the crust edges brown too quickly, tent them with foil after 25 minutes.

Remove pie from oven and let cool on a wire rack for at least 2 hours to allow filling to fully set. Sprinkle with 0.25 tsp flaked sea salt if desired.

Once cooled to room temperature and set, slice into 8 pieces. Serve each slice with whipped cream or a scoop of vanilla ice cream, if desired.

Store leftover pecan pie covered at room temperature for up to 2 days or refrigerated for up to 5 days.