Move over, round pies—slab pies are here, and they’re here to stay.
Here’s why you should reconsider making a regular ol’ pie this Thanksgiving: One, slab pies can serve a bigger crowd. Second, the pie-crust to pie-filling ratio in a slab pie is more equal than it is with a traditional pie, which is a huge plus for all you pie crust lovers (myself included). And third, slab pies are just as simple and easy—if not easier—to bake as any other kind of pie.
This particular recipe takes pumpkin pie to the next level with a brown butter-brushed crust and a toasted marshmallow topping. Woah, right? Here’s how to make it.
First, on a lightly floured surface, stack two unrolled pie crusts on top of each other and roll them into a large 19x14-inch rectangle. Transfer the crust to an ungreased 17x12-inch rimmed baking sheet. If there is any overhanging crust, fold it under, making it even with the edges of the pan. Pop the crust in the fridge while you prepare the rest of the pie.
In a small saucepan over medium heat, brown the butter. (It’s incredibly easy to make brown butter, but it can also be a bit finicky, so it’s important to keep your eye on it.) Melt the butter over medium heat, stirring it constantly for five minutes or until it begins to turn a deep golden-brown color. At this point, remove it from the heat and brush the butter all over the bottom of the pie crust.
Now, make the filling. Wisk the eggs, sugar, salt and pumpkin pie spice until blended. Next, mix in the canned pumpkin, then stir in the evaporated milk.
Bake the pie at 375°F for 30 to 35 minutes or until the crust is golden and the center of the filling is just set. Transfer to a cooling rack and allow the pie to cool completely.
Once the pie is fully cooled, cover the filling with large halved marshmallows (cut side-down). Use a kitchen torch or the oven broiler (on high) to toast the tops of the marshmallows until they’re a deep brown color.