Salted Caramel Slab Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

2. 2

   In a large bowl, combine the flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Use a food processor if you prefer a more uniform texture.

3. 3

   Gradually pour in the granulated sugar, brown sugar, and vanilla extract while gently stirring the mixture with a fork until it forms a dough.

   Tip: Be careful not to overmix the dough.

4. 4

   Roll out the dough on a lightly floured surface to a thickness of about 3mm (1/8 inch). Transfer the dough to the prepared baking tray.

   Tip: Use a rolling pin to achieve an even thickness.

5. 5

   Bake the crust for 15-20 minutes, or until it is lightly golden brown.

   Tip: Rotate the baking tray halfway through the baking time.

6. 6

   While the crust is baking, prepare the salted caramel sauce by heating the heavy cream in a saucepan over medium heat until it starts to simmer.

   Tip: Be careful not to let the cream boil.

7. 7

   Gradually pour the salted caramel sauce into the baking dish with the baked crust, followed by the unsalted chocolate chips.

   Tip: Let the chocolate melt slightly before pouring it into the baking dish.

8. 8

   Remove the baking dish from the oven and let it cool for 5 minutes.

   Tip: Be careful when handling the hot baking dish.

9. 9

   Let the pie cool completely in the baking dish before slicing and serving.

   Tip: This will help the filling set and the crust to retain its shape.