to begin, some thoughts on blogging about slab pie: yes, i realize i’ve been going a little overboard with the slab pie posts as of late. and yes, i realize i am not the only slab pie-obsessive out there. and, no, i will not reiterate all of the slab pie’s amazing traits, as i have already done so here. instead, i will merely remind you that all of the slab pies on this blog (all made in half sheet pans, by the way), such as this one or this one, can easily be converted into a 9-inch traditional pie by cutting the filling recipe in half (the dough recipes on the blog (here and here) are already for a 9-inch pie, and are doubled for the slabs). okay, phew: got the blogging-about-slab-pies housekeeping out of the way. now, let’s talk about this particular slab pie:
so, i don’t know about you, but up until this past summer, i had never heard of, read about, tasted, or even imagined a carrot chocolate cake. and yet when a friend of a friend asked if i’d like the recipe for one (after she clicked on the link to my website in an email and discovered my preoccupation with all things sweet) i couldn’t email her back fast enough with a, “yes, please.” the combo of carrots and chocolate seemed suddenly so obvious, and yet so perfect. i mean, duh: it works for zucchini.
there is so much good stuff to say about this pie, i almost don’t know where to begin. this is a pecan pie that is not overly sweet (like, not at all). it has a slightly gooey, deeply chocolate-flavored, rich brown filling (from the cocoa powder and dark corn syrup) that pairs beautifully with the ultra-flakey and uber-buttery crust. it includes a healthy glug of bourbon (i’m partial to the one produced by my neighborhood distillery) and a copious amount of toasted and roughly chopped pecans. it comes together quickly (optional par-baking and no cooking of fillings) and might just end up with a permanent place at your thanksgiving table.
okay, first let me just say that i get it that this is not the most seasonal of posts, but it’s hard to hold back a berry fanatic, even in november. second, i know i am going over board with all these posts about slab pie, but i’m a tiny bit obsessed. now it’s possible my obsession is just a response to having made almost nothing but icebox cakes for the last two years – a fruit-filled slab pie is about as far away as you can get from a cake made of pudding, whipped cream, and graham crackers. but i really think slab pies are kind of unusually special.