Brown Butter Slab Pie
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This brown butter slab pie is one of my favorite easy desserts to pull together when I want something impressive without the fuss. The beauty of baking it in a sheet pan means it comes together in under an hour from start to finish, making it perfect for weeknight dinners or last minute gatherings. I love using pecans in the filling because they're packed with heart healthy fats and antioxidants, so I feel a little better about indulging. The nutty depth of brown butter paired with warm cinnamon creates something truly special, and honestly, the whole thing is so straightforward that even novice bakers can nail it. It's rustic, it's delicious, and it never fails to impress.
Ella x
Ingredients
- 400 gall-purpose flour(null)
- 200 gcold unsalted butter(null)
- 200 gbrown sugar(null)
- 100 ggranulated sugar(null)
- 2 egglarge eggs(null)
- 250 mlmilk(null)
- 1 tspsalt(null)
- 1 tspbaking soda(null)
- 1 tspvanilla extract(null)
- 150 gpecans(chopped)
- 100 gbrown butter(null)
- 150 mlheavy cream(null)
- 50 gunsalted butter(melted)
- 1 tspcinnamon(null)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 18x20cm slab tin with parchment paper.
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- 2
In a medium bowl, whisk together flour, brown sugar, granulated sugar, baking soda, and salt.
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- 3
Add the cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.
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- 4
Press the mixture into the prepared tin, making sure to evenly cover the bottom.
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- 5
Bake the crust for 15 minutes. Let it cool completely.
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- 6
In a large bowl, whisk together the eggs, milk, vanilla extract, and melted butter.
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- 7
Pour the filling over the cooled crust and smooth the top.
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- 8
Bake the pie for an additional 10-12 minutes, or until the filling is set and the crust is golden brown.
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- 9
Remove from the oven and let it cool for 5 minutes.
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- 10
Sprinkle the chopped pecans over the top of the pie and drizzle with brown butter.
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- 11
Serve warm and enjoy!
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