# Bourbon Pecan Slab Pie - Made In

Rhoda Boone brings us the ultimate holiday slab pie—a rich, bourbon-spiked filling with plenty of pecans and robust cane syrup in an all-butter crust.

Rhoda Boone, our Culinary Creative Director, developed a recipe for this beloved southern dessert in slab pie form as part of our [1st Annual Thanksgiving Menu](/blogs/thanksgiving-menu-2022). This style of pie is for crust lovers with a high crust to filling ratio, and is baked to perfection in our French [Porcelain Baking Slab](https://madeincookware.com/products/porcelain-baking-slab) designed by [Chef Nancy SIlverton](https://madeincookware.com/blogs/behind-the-design-nancy-silverton-porcelain-baking-slab).

Pecan pie can be cloyingly sweet, but this recipe employs cane syrup, a caramelly, thick, rich liquid made by boiling sugar cane juice in open kettles, which lends a more complex flavor than the standard corn syrup. Additions of (optional) bourbon and a hint of unsweetened cocoa powder add bitter notes to round out the sweetness and make for a more balanced pie.

We love making pie dough using a food processor because the results are so consistent, but you can certainly make the dough by hand instead. The key to a good pie dough is keeping all the ingredients really cold, so don’t forget to stop and chill if things start to warm up and get too soft. The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The baked pie will keep, loosely covered with aluminum foil, at room temperature for up to 3 days. 

---
URL: https://madeincookware.com/recipes/bourbon-pecan-slab-pie