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Salted Peanut Slab Pie

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By Betty Crocker Kitchens
Updated Oct 4, 2017
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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!

Salted Peanut Slab Pie

  • Prep Time 25 min
  • Total 3 hr 0 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 eggs, slightly beaten
  • 1/2 cup packed brown sugar
  • 1 jar (12.25 oz) Smucker’s™ caramel topping
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 2 1/2 cups coarsely chopped Virginia or cocktail peanuts
  • Sweetened whipped cream, if desired

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

260 Calories
16g Total Fat
5g Protein
24g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
180mg
7%
Potassium
125mg
4%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
6%
Sugars
5g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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