Feed a crowd with this large pretzel-covered pecan pie, which is filled with ooey gooey chocolate chips.
all-purpose flour, for work surface
all-purpose piecrust, doubled
light corn syrup
packed light brown sugar
(1 1/2 sticks) unsalted butter, melted
pure vanilla extract
bittersweet chocolate chips
flaked salt, for sprinkling
1. Preheat oven to 350°F. Press 2 disks of dough together. On a lightly floured work surface, roll dough to a 16- by 21-inch rectangle. Transfer to a and trim to a 1-inch overhang. Tuck overhang under and crimp edges with your fingers or a fork. Freeze 15 minutes.
2. Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, and salt in a bowl. Stir in pecans, pretzels, and chocolate chips. Transfer to prepared piecrust.
3. Bake for 25 minutes or until the pretzels start to darken. Cover with foil and bake until the filling is puffed and the center is just set, 20 to 25 minutes. Transfer pan to a wire rack and sprinkle with flaked salt; cool completely.
When making dough for a slab pie, don't divide it into two disks (as often instructed). Form the dough into one rectangle (instead of the usual rounds) before chilling, and rolling it out will be much easier.