Spoon the filling into the pie crust and bake for 30 minutes until the filling has set.
Before serving, let slab pie cool at room temperature.
Nutrition Information per Serving: Total calories 240g, protein 3.5g, total fat 14.6g, total carbohydrates 24.7g, cholesterol 47mg, sodium 220mg
Blueberry Crumble Slab Pie
Bored of the typical blueberry pie? Here is the recipe for blueberry pie with a fun twist that easily serves 10-12 people, delicious blueberry crumble slab pie comes topped with a mouthwatering cinnamon-flavored crumble.
Serves 12
1 hour
Ingredients:-
2 Pie Crusts
2 pounds fresh Blueberries
2½ cups Sugar
3 tablespoons Cornstarch
¼ teaspoon ground Cinnamon
Peel of 1 Lemon
For the Topping:
1 cup All-Purpose Flour
1¼ cup Brown Sugar
5 tablespoons Butter, melted
½ teaspoon ground Cinnamon
¼ teaspoon Salt
Directions:-
Pre-heat the oven to 400 degrees.
Roll out the pie crust dough into a rectangle that is large enough to fit into the greased baking tray and trim off the excess dough until you get ½-inch border hanging off the edges of the pan.
Fold the ½-inch border inwards and tuck into the sides of the pan.
Mix blueberries, sugar, cornstarch, cinnamon and lemon peel in a large bowl, combining well.
Pour filling into the prepared pie crust.
To make the topping: toss all ingredients together and sprinkle mixture over the top of the blueberry filling.
Pop into the pre-heated oven and bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 506g, protein 3.6g, total fat 15.5g, total carbohydrates 91.6g, cholesterol 13mg, sodium 252mg
Strawberry and Rhubarb Slab Pie
The wonderful combination of strawberry and rhubarb comes together in this easy to make and absolutely tasty slab pie that everyone will love!
Serves 16
1 hour 30 minutes
Ingredients:-
4 Pie Crusts, chilled
2 pounds fresh Strawberries, cut into halves
2 pounds Rhubarb, cut into bite-sized pieces
¾ cup Sugar
1/3 cup Quick-cooking Tapioca
1/3 cup Brown Sugar
1½ teaspoons Orange Zest
2 Egg Yolks + 2 teaspoons, mixed together
Directions:-
Pre-heat the oven to 400 degrees.
Next, prepare the filling: toss strawberries and rhubarb together with both types of sugar, tapioca, orange zest and orange juice.
Roll out 2 portions of pie crust together into a rectangle measuring 12x16-inch. Transfer into a 10x14-inch baking pan.
Pour filling into prepared pie crust, spreading evenly.
Roll out the other 2 portions of pie crusts together into a 12x16-inch rectangle and place over the pie filling.
Press the top crust and bottom crust together to seal. Trim any excess dough, leaving a 1½ -inch border. Fold the excess inward and tuck into the pan.
With a pastry brush, brush egg mixture over the crust.
Cut a few slits over the top crust.
Reduce the heat of the oven to 375 degrees and pop pie into the oven to bake for 55-60 minutes.
Before serving, let pie cool at room temperature for an hour.
Nutrition Information per Serving: Total calories 327g, protein 4g, total fat 16.6g, total carbohydrates 41.9g, cholesterol 26mg, sodium 256mg
Chocolate Chips and Toffee Slab Pie
Serve up this decadent chocolate chip and toffee slab pie with a scoop of ice-cream for a heavenly chocolate-y and gooey dessert that you will want seconds of!
Serves 24
1 hour
Ingredients:-
2 Graham Cracker Pie Crusts, chilled
2 cups Semisweet Chocolate Chips
1 cup Toffee Bits, chopped
1 cup Brown Sugar
1 cup Sugar
1 cup Butter, softened
1½ cups All-Purpose Flour
3 Eggs
2 teaspoons Vanilla Extract
½ teaspoon Salt
Directions:-
Pre-heat the oven to 350 degrees and place a piece of parchment paper onto a 9x13-inch baking tray to line. Set aside.
Roll out graham cracker pie crust and press into the lined baking tray.
Pop crust into the oven to bake for 10 minutes. Let pie crust cool at room temperature while you make the filling.
Set up an electric mixer and whip together butter, eggs and vanilla at high speed until mixture is lump-free and smooth.
Pour in both types of sugar and continue beating on medium speed, until all ingredients are well mixed together.
Add flour and salt and beat for a couple more minutes.
Finally, fold in chocolate chips and toffee bits and give the mixture a few stirs to combine.
Spoon mixture into pre-baked pie crust and spread evenly with the back of a spatula.
Bake for 35-40 minutes and let pie cool at room temperature for at least 1 hour.
Serve with a large scoop of ice-cream.
Nutrition Information per Serving: Total calories 387g, protein 2.9g, total fat 22g, total carbohydrates 45.9g, cholesterol 46mg, sodium 229mg
Chocolate Pudding Slab Pie
A creamy and rich chocolate pudding topped with peanut butter mascarpone whipped cream is perfect as a after-dinner treat.
Serves 16
1 hour 20 minutes
Ingredients:-
3 Pie Crusts, chilled
For the Pudding:
1 cup Semisweet Chocolate
8 Egg Yolks, lightly beaten
2 cups Sugar
1½ cups Heavy Cream
1½ cups Buttermilk
1/3 cup Cornstarch
2 tablespoons Butter
2 teaspoons Vanilla Extract
1/8 teaspoon Salt
For the Whipped Cream:
1 cup Mascarpone Cheese
2 cups Heavy Cream
¾ cup Chunky Peanut Butter
2 tablespoons Sugar
2 tablespoons Vanilla Extract
Directions:-
Pre-heat the oven to 400 degrees and place a piece of parchment paper onto a large baking pan to line.
Roll out pie crust dough into a 18x13-inch rectangle and transfer onto the lined pan.
Place dried beans or pie weights on the pie crust and bake for 20-30 minutes until crust turns a golden brown in color. Let pie crust cool at room temperature while you prepare the filling.
Heat up sugar, cream, buttermilk, cornstarch and salt in a saucepan over medium heat. Let the mixture come to a boil, stirring all the time, cook for 5-6 minutes to thicken.
Place the lightly beaten egg yolks in a heatproof bowl and pour a third of the hot mixture over the yolks, taking note to keep stirring the eggs. Return the yolk and milk mixture back into the saucepan.
Let the mixture come to a simmer and cook for 3 minutes, stirring all the time. The mixture should be extremely thick and rich.
Take the saucepan off the heat and add chocolate, butter and vanilla, stir to combine well.
Wrap with a piece of clingwrap and chill for 30 minutes.
Once the mixture has cooled, spoon and spread the chocolate pudding into the pie crust. Pop pie into the fridge to chill.
In the meantime, mix peanut butter and mascarpone cheese to combine evenly.
In a separate bowl, beat heavy cream, sugar and vanilla with an electric mixer until stiff peaks form.
Stir the whipped cream in with the mascarpone mixture and combine thoroughly.
Spoon whipped cream over the pie filling and spread evenly over the top.
Before serving, chill the pie for at least 6 hours.
Nutrition Information per Serving: Total calories 582g, p
rotein 9.9g, total fat 36.5g, total carbohydrates 57g, cholesterol 154mg, sodium 324mg
Double Cherry Slab Pie
Gorgeous mixed berries in a delicious flaky crust that simply screams summer!
Serves 16
1 hour 15 minutes
Ingredients:-
3 Pie Crusts, chilled
5 cups fresh Sweet Cherries, pitted
¾ cup dried Red Cherries
1 cup Sugar
1 cup Corn Flakes
1 Egg White + 1 tablespoon Water, mixed together
1 teaspoon Lemon Peel, shredded
Directions:-
Pre-heat the oven to 350 degrees.
Toss both types of cherries with sugar, cornflakes and lemon peel, mixing well.
Combine 2 portions of pie crust dough together and roll out into a rectangle measuring 17x12-inches. Transfer to a 15x10-inch baking sheet.
Pour filling into prepared pie crust.
Roll the remaining portion of pie crust dough into a 16x11-inch rectangle. Gently place over the pie filling, pinching at the edges to seal the pie.
Trim any excess dough hanging off the sides of the baking sheet.
With a pastry brush, brush egg white mixture over the top of the pie crust.
Bake for 45 minutes and let pie cool at room temperature before slicing to serve.
Nutrition Information per Serving: Total calories 354g, protein 4g, total fat 14g, total carbohydrates 54g, cholesterol 10mg, sodium 276mg
Chocolate Strawberry Slab Pie
Gooey and rich chocolate filled pie topped with sliced fresh strawberries for a gorgeous and delectable summer sweet treat!
Serves 8
50 minutes
Ingredients:-
1 Pie Crust
¾ cup Bittersweet Chocolate, chopped
1 cup Pecans, chopped
1 cup Strawberries, cut into slices
¼ cup Sugar
¼ cup Strawberry Jam
2 Eggs Whites, at room temperature
1 teaspoon Vanilla Extract
¼ teaspoon Cream of Tartar
1/8 teaspoon Salt
Directions:-
Pre-heat the oven to 400 degrees and line a baking pan with a piece of parchment.
Roll the pie crust dough into a 9x14-inch oval and fold in half.
Transfer the pie crust onto the prepared baking pan. Fold and roll the sides of the crust.
Pop into the oven to bake for about 10-12 minutes or until it turns a light golden brown in color.
Remove pie crust form oven and spread strawberry jam over the surface of the crust.
Place a heat-proof bowl over a pot of simmering water and add chocolate into the bowl. Stir to melt the chocolate completely. Once the chocolate sauce is lump-free and creamy, take off the heat. Let chocolate mixture cool.
Set up an electric mixer and whisk egg whites, cream of tartar and vanilla extract on medium speed.
When soft peaks form, gradually pour in the sugar and finally salt.
Whisk until stiff peaks form before folding in chocolate and chopped pecans.
Spoon filling over the pie crust and spread evenly.
Bake for 10-12 minutes.
Nutrition Information per Serving: Total calories 534g, protein 7g, total fat 35.6g, total carbohydrates 50g, cholesterol 45mg, sodium 234mg
Apricot Cherry Slab Pie
Gooey and rich chocolate filled pie topped with sliced fresh strawberries for a gorgeous and delectable summer sweet treat!
Serves 24
2 hours
Ingredients:-
3 Pie Crusts
3 cans (15oz) Apricot Halves, cut into quarters
1 can (14.5oz) Tart Red Cherries, pitted
½ cup Sugar
3 tablespoons Cornstarch
For the Glaze:
2/3 cup Powdered Sugar
¼ teaspoon Vanilla Extract
Water or Milk
Directions:-
Pre-heat the oven to 375 degrees and line a 15x10-inch baking pan with a piece of foil. Set aside.
Roll out 2 portions of pie crust dough into a 19x13-inch rectangle, trimming edges to complete a 18x12-inch rectangle. Transfer into the lined baking pan.
Prepare the filling by tossing apricots and cherries together with sugar and cornstarch.
Pour filling into the pie crust.
Roll out the other portion of pie crust dough into a 16x11-inch rectangle and poke a few holes into the crust with a fork.
Gently place this sheet of pie crust over the pie filling, pinching at the edges to seal the pie.
Bake for 45 minutes and let pie cool at room temperature for at least 30 minutes.
In the meantime, prepare the glaze by combining sugar and vanilla. Drop in enough milk to get the right consistency for the glaze, it should take about 2-3 teaspoons of milk.
Generously drizzle glaze over the pie to serve.
Nutrition Information per Serving: Total calories 196g, protein 2g, total fat 8g, total carbohydrates 29.7g, cholesterol 0mg, sodium 126mg
SWEET POTATO PIE RECIPES
Easy Sweet Potato Pie
The sweet potato pie is a classic favorite and here is a recipe for a simple and absolutely scrumptious one that is ready in less than an hour.
Serves 6-8
50 minutes
Ingredients:-
2 Pie Crusts
2 cups Mashed Sweet Potato, cooled
1½ cups Sugar
1 cup Milk
¼ cup Butter, melted
2 Eggs
1 pack (3.4oz) Instant Vanilla Pudding
Directions:-
Pre-heat the oven to 350 degrees.
Roll out both portions of pie crust dough separately and transfer onto 2 pie plates.
Set up an electric mixer with the paddle attachment and beat sweet potatoes until creamy and lump-free.
Pour melted butter in and mix to combine well.
Add eggs and milk and continue beating until all ingredients are thoroughly mixed together.
Finally, pour sugar and vanilla pudding powder in and combine everything well.
Pour the filling into both prepared pie crusts.
Pop into the oven and bake for 30-35 minutes, moving the pie 180-degrees after 20 minutes so that the pie will bake evenly.
Let pie cool completely before serving.
Nutrition Information per Serving: Total calories 569g, protein 6.6g, total fat 23g, total carbohydrates 86g, cholesterol 59mg, sodium 536mg
Coconut Sweet Potato Pie
This is a healthier version of the traditional sweet potato pie that you can indulge in with no worries at all!
Serves 6-8
1 hour 15 minutes
Ingredients:-
1 Pie Crust, chilled
2 Sweet Potatoes, roughly chopped
½ cup Sugar
½ cup Coconut Milk
½ cup Coconut Oil, melted
¼ cup Maple Syrup
2 Eggs
2 teaspoons Lemon Juice
1 teaspoon Vanilla Extract
½ teaspoon ground Nutmeg
½ teaspoon ground Cinnamon
1/8 teaspoon Salt
Directions:-
Pre-heat the oven to 350 degrees.
Roll out the pie crust dough and transfer into a pie plate. Chill in the fridge while you prepare the filling.
Place sweet potatoes in a medium pot and pour in enough water to cover the potatoes. Bring to a boil over high heat and cook for 10 minutes or until the sweet potatoes are tender (poke with a fork to test).
Remove sweet potatoes from the pot and place into a medium bowl. Mash with a potato masher.
Add coconut oil, coconut milk, eggs, sweet potatoes, nutmeg, cinnamon, vanilla, maple syrup, sugar, lemon juice and salt into a food processor or blender and blend until lump-free and creamy.
Pour the pie filling into the prepared pie crust and bake for 45-50 minutes.
To serve, let the pie cool completely at room
temperature.
Nutrition Information per Serving: Total calories 454g, protein 3.8g, total fat 25.9g, total carbohydrates 54g, cholesterol 41mg, sodium 229mg
Sweet Potato Chess Pie
Serve up this gorgeous and absolutely delicious sweet potato chess pie over the holidays to bring a smile to the faces of your guests!
Serves 8
1 hour
Ingredients:-
1 Pie Crust, chilled
2 cups mashed Sweet Potato
1 cup Sugar
1 cup Marshmallows
½ cup Brown Sugar
½ cup Butter, melted
4 Eggs
3 tablespoons All-Purpose Flour
1 tablespoon Vinegar
2 teaspoons Vanilla Extract
1 teaspoon ground Cinnamon
Directions:-
Pre-heat the oven to 350 degrees.
Roll out the pie crust dough and transfer onto a pie plate.
Combine mashed sweet potatoes and melted butter in a mixing bowl until mixed well, after which add the remaining ingredients, except the marshmallows, and stir well to combine.
Spoon filling into the prepared pie crust and bake for 40-45 minutes.
Arrange the marshmallow on top of the cooked pie and pop under the broiler and broil for about 5 minutes, take note to keep a close watch on the pie as marshmallows brown very quickly.
Let the pie cool at room temperature before serving.
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