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Salted Peanut Slab Pie

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Salted Peanut Slab Pie
  • Prep 25 min
  • Total 3 hr 0 min
  • Servings 24
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Try a new version of the classic pecan pie! Rich, gooey filling with loads of chopped salted peanuts stirred in, baked in a pie that’s perfect for a crowd. It’s bound to be the new hit with pecan pie lovers!
Jan 22, 2018

Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 3 eggs, slightly beaten
  • 1/2 cup packed brown sugar
  • 1 1/2 cups caramel topping
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 2 1/2 cups coarsely chopped cocktail peanuts
  • Sweetened whipped cream, if desired

Steps

  • 1
    1. Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
  • 2
    2. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts on top of the other. Roll to 17x12-inch rectangle. Fit crust into pan, smoothing crust on bottom and pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Flute or crimp edges.
  • 3
    3. In large bowl, beat eggs, brown sugar, caramel topping, melted butter and vanilla with whisk until well blended. Stir in peanuts. Pour mixture into pan; spread evenly over bottom of pan.
  • 4
    4. Bake 28 to 32 minutes or until filling is set. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Serve pieces with whipped cream.

Expert Tips

  • Tip 1
    As the pie bar bakes, there may be a little rising of the filling, but filling will settle down as the bar cools.

Nutrition Information

260 Calories, 16g Total Fat, 5g Protein, 24g Total Carbs

Nutrition Facts

Serving Size: 24
Calories
260
Total Fat
16g
Saturated Fat
4.5g
Trans Fat
0g
Cholesterol
30mg
Sodium
180mg
Total Carbs
24g
Dietary Fiber
1g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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