Praline Slab Pie

Instructions

1. 1

   Preheat the oven to 180°C. In a large saucepan, combine butter, white sugar, brown sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a heavy-bottomed pan to prevent scorching.

2. 2

   In a separate saucepan, whisk together heavy cream, eggs, and vanilla extract. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture thickens.

   Tip: Be careful not to scramble the eggs.

3. 3

   Pour the cream mixture over the sugar mixture and cook, stirring constantly, until the mixture reaches 150°C on a candy thermometer.

   Tip: Use a candy thermometer to ensure the mixture reaches the correct temperature.

4. 4

   Remove from heat and stir in flour until just combined. Pour into a greased 20x20cm baking dish.

   Tip: Use a greased dish to prevent the pie from sticking.

5. 5

   Allow the mixture to cool slightly, then sprinkle with chopped pecans.

   Tip: Don't overmix the pecans, as they can become tough.

6. 6

   Pour the remaining sugar mixture over the pecans and smooth the top.

   Tip: Use a spatula to spread the sugar evenly.

7. 7

   Bake for 25-30 minutes, or until the edges are golden brown.

   Tip: Check the pie every 10 minutes to prevent overcooking.

8. 8

   Remove from the oven and let cool completely in the pan.

   Tip: Don't cut into the pie until it has cooled completely.

9. 9

   Once cooled, slice into squares and serve.

   Tip: Use a sharp knife to cut the pie cleanly.

10. 10

    Store any leftovers in an airtight container at room temperature for up to 3 days.

    Tip: Keep the pie away from direct sunlight to prevent browning.