Easy, impressive, and made for sharing—slab pies are the ultimate crowd-pleaser! Whether you’re hosting a summer BBQ, a holiday gathering, or just craving a slice of comfort, these 18 delicious recipes deliver flaky crusts, luscious fillings, and effortless serving. From fruity classics to savory twists, there’s a slab pie here for every occasion. Ready to bake something unforgettable? Let’s dive in!
Classic Apple Slab Pie with Cinnamon Streusel
Did you ever crave a dessert that’s easy to share but still feels homemade? This apple slab pie with cinnamon streusel is your answer—flaky crust, spiced filling, and a crunchy topping that’s perfect for feeding a crowd.
Ingredients
- Flour – 3 cups
- Salt – 1 tsp
- Butter – 1 cup, cold and cubed
- Ice water – ½ cup
- Apples – 6 cups, peeled and thinly sliced
- Brown sugar – ¾ cup
- Cinnamon – 2 tsp
- Lemon juice – 1 tbsp
- Rolled oats – 1 cup
Instructions
- Preheat oven to 375°F and grease a 10×15-inch baking sheet.
- In a large bowl, mix flour and salt. Cut in butter until pea-sized crumbs form.
- Gradually add ice water, 1 tbsp at a time, until dough just comes together. Tip: Don’t overmix—flaky crust needs visible butter bits.
- Roll dough into a rectangle on a floured surface, then transfer to the baking sheet, pressing into edges.
- Toss apples with brown sugar, cinnamon, and lemon juice. Spread evenly over crust.
- Combine remaining flour, oats, and ½ cup brown sugar in a bowl. Cut in ½ cup butter until crumbly. Sprinkle over apples. Tip: Squeeze handfuls to create bigger streusel clusters.
- Bake for 45–50 minutes until crust is golden and filling bubbles. Tip: Place a tray underneath to catch drips.
- Cool 20 minutes before slicing.
All that’s left? Dig into warm squares with vanilla ice cream or pack them for a picnic—the streusel stays crisp for hours.
Blueberry Lemon Slab Pie with Cream Cheese Glaze
This blueberry lemon slab pie is the perfect summer dessert—easy to make, bursting with flavor, and just the right amount of tangy sweetness. You’ll love the flaky crust, juicy filling, and that creamy glaze on top!
Ingredients
– Pie crust – 2 sheets (9×13-inch)
– Blueberries – 4 cups
– Sugar – ¾ cup
– Lemon juice – 2 tbsp
– Cornstarch – 2 tbsp
– Cream cheese – 4 oz
– Powdered sugar – 1 cup
– Milk – 2 tbsp
Instructions
1. Preheat oven to 375°F.
2. Roll out one pie crust to fit a 9×13-inch baking sheet, pressing it into the edges. (Tip: Chill the crust for 10 minutes if it gets too soft.)
3. In a bowl, mix blueberries, sugar, lemon juice, and cornstarch until evenly coated.
4. Spread the blueberry mixture over the pie crust in an even layer.
5. Roll out the second pie crust and place it over the blueberries, crimping the edges to seal. (Tip: Cut a few slits in the top crust to let steam escape.)
6. Bake for 40–45 minutes, until the crust is golden and the filling is bubbly.
7. While the pie cools, beat cream cheese, powdered sugar, and milk until smooth.
8. Drizzle the glaze over the slightly warm pie. (Tip: Let the pie cool for 15 minutes before glazing so it doesn’t melt off.)
9. Slice into squares and serve.
Mmm, this pie is a dream—flaky, buttery crust with a jammy blueberry center and a tangy-sweet glaze. Try it warm with a scoop of vanilla ice cream for the ultimate summer treat!
Cherry Almond Slab Pie with Crumb Topping
Tired of fussing with intricate pie crusts? This cherry almond slab pie is your answer—easy to make, even easier to love, with a buttery crumb topping that’ll have everyone reaching for seconds.
Ingredients
– Flour – 2 cups
– Sugar – ¾ cup
– Butter – 1 cup (cold, cubed
– Almond extract – 1 tsp
– Cherries – 4 cups (pitted)
– Salt – ½ tsp
– Cornstarch – 2 tbsp
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking sheet.
2. In a bowl, mix flour, ¼ cup sugar, and salt. Cut in butter until crumbs form. Press ⅔ of the mixture into the pan for the crust.
3. Bake crust for 15 minutes until lightly golden. Cool slightly.
4. Toss cherries with remaining sugar, cornstarch, and almond extract. Spread over crust.
5. Crumble the remaining dough over the cherries.
6. Bake for 35–40 minutes until topping is golden and filling bubbles.
7. Cool for 1 hour before slicing.
**Tips:** Use frozen cherries if fresh aren’t available—just thaw and drain first. For extra crunch, toast the crumb topping separately and sprinkle it on after baking. If the edges brown too fast, tent with foil.
So good, right? The filling is jammy with a hint of almond, while the crumb topping adds a satisfying crunch. Serve it warm with vanilla ice cream for the ultimate summer dessert.
Pumpkin Spice Slab Pie with Whipped Cream
Guess what? It’s never too early for pumpkin spice, especially when it’s in a buttery slab pie topped with fluffy whipped cream. This easy dessert is perfect for feeding a crowd or just treating yourself—no fancy skills required.
Ingredients
– Pie crust – 2 (store-bought or homemade)
– Pumpkin puree – 15 oz can
– Sweetened condensed milk – 14 oz can
– Eggs – 2 large
– Pumpkin pie spice – 2 tsp
– Salt – ½ tsp
– Heavy cream – 1 cup
– Powdered sugar – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Preheat oven to 425°F. Unroll one pie crust and press it into a 9×13-inch baking dish, trimming excess edges.
2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth. (Tip: Scrape the bowl’s sides to ensure no lumps.)
3. Pour the filling into the crust, spreading evenly. Unroll the second crust, place it over the filling, and crimp the edges to seal. Cut 4 small slits in the top crust.
4. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for 30–35 minutes until the crust is golden and the center barely jiggles. (Tip: Shield the edges with foil if they brown too quickly.)
5. Let the pie cool completely on a wire rack, about 2 hours.
6. While cooling, make whipped cream: Beat heavy cream, powdered sugar, and vanilla on medium speed until stiff peaks form, about 3 minutes. (Tip: Chill your bowl and beaters first for fluffier results.)
7. Slice the pie into squares and serve with a dollop of whipped cream.
Ultra-comforting and spiced just right, this slab pie has a creamy filling and flaky crust that’ll disappear fast. Try drizzling with caramel or sprinkling with toasted pecans for extra crunch!
Peach Cobbler Slab Pie with Vanilla Ice Cream
Kind of craving something sweet and summery? This peach cobbler slab pie is your answer—juicy peaches, buttery crust, and a scoop of vanilla ice cream make it pure comfort food. You’ll love how easy it is to throw together for a crowd.
Ingredients
– Pie crust – 2 sheets (9×13-inch)
– Peaches – 6 cups, sliced
– Sugar – 1 cup
– Flour – ¼ cup
– Butter – ½ cup, cold and cubed
– Vanilla ice cream – for serving
Instructions
1. Preheat oven to 375°F.
2. Line a 9×13-inch baking sheet with one pie crust, trimming excess edges.
3. In a bowl, toss peaches, sugar, and flour until evenly coated.
4. Spread peach mixture over the crust in an even layer.
5. Dot the top with cubed butter.
6. Cover with the second pie crust, crimping edges to seal. Cut slits in the top for venting.
7. Bake for 45–50 minutes, until crust is golden and filling bubbles. (Tip: Place a baking sheet underneath to catch drips.)
8. Let cool for 15 minutes before slicing. (Tip: A sharp knife cuts cleaner through the warm crust.)
9. Serve warm with vanilla ice cream. (Tip: For extra flair, drizzle with caramel sauce.)
Buttery, flaky crust gives way to sticky-sweet peaches in every bite. The vanilla ice cream melts into the warm filling, making it irresistible—try serving it straight from the pan for a casual backyard vibe.
Strawberry Rhubarb Slab Pie with Lattice Crust
Fancy a dessert that’s equal parts sweet and tangy? This strawberry rhubarb slab pie is your answer—easy to make, even easier to share. You’ll love the buttery lattice crust and juicy filling.
Ingredients
– Flour – 2 ½ cups
– Salt – 1 tsp
– Butter – 1 cup (cold, cubed)
– Ice water – 6 tbsp
– Strawberries – 3 cups (sliced)
– Rhubarb – 2 cups (chopped)
– Sugar – 1 cup
– Cornstarch – 3 tbsp
– Egg – 1 (beaten, for egg wash)
Instructions
1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in cold butter until pea-sized crumbs form.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough—it keeps the crust flaky.
4. Divide dough in half, shape into disks, and chill for 30 minutes.
5. Roll out one disk to fit a 9×13-inch baking sheet. Trim edges, leaving a ½-inch overhang.
6. In another bowl, toss strawberries, rhubarb, sugar, and cornstarch until coated.
7. Spread filling evenly over the crust.
8. Roll out the second disk and cut into 1-inch strips. Weave strips over the filling to create a lattice.
9. Brush lattice with beaten egg for a golden finish. Tip: Use a pastry brush for even coverage.
10. Bake for 45–50 minutes, until crust is golden and filling bubbles. Tip: Place a baking sheet underneath to catch any drips.
11. Cool for at least 1 hour before slicing.
Buttery, flaky crust meets a jammy strawberry-rhubarb filling in every bite. Serve warm with a scoop of vanilla ice cream or enjoy it straight from the pan—no judgment here.
Chocolate Pecan Slab Pie with Caramel Drizzle
Very few desserts hit the spot like a rich, gooey slab pie—especially when it’s packed with chocolate and pecans, then drizzled with caramel. You’ll love how easy this is to make, and it’s perfect for feeding a crowd (or just treating yourself). Let’s get baking!
Ingredients
– Pie crust – 2 sheets (store-bought or homemade)
– Semi-sweet chocolate chips – 1 ½ cups
– Pecans – 1 ½ cups, chopped
– Butter – ½ cup, melted
– Brown sugar – ¾ cup
– Eggs – 2
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Caramel sauce – ½ cup
Instructions
1. Preheat oven to 350°F. Unroll one pie crust and press it into a 9×13-inch baking dish, trimming excess edges.
2. Sprinkle 1 cup chocolate chips evenly over the crust.
3. In a bowl, whisk melted butter, brown sugar, eggs, vanilla, and salt until smooth.
4. Stir in chopped pecans and remaining ½ cup chocolate chips.
5. Pour filling over the crust, spreading evenly.
6. Unroll the second pie crust and place it on top, crimping edges to seal. Cut 4-5 slits in the top crust for venting.
7. Bake for 35-40 minutes, until golden brown and the filling is set (a toothpick inserted should come out clean).
8. Let cool for 15 minutes, then drizzle with caramel sauce.
Keep it simple by using store-bought crust, but for extra flakiness, try brushing the top with an egg wash before baking. The pie is best served warm—the chocolate stays melty, and the caramel adds a sweet, sticky finish. Try it with a scoop of vanilla ice cream for the ultimate indulgence.
Mixed Berry Slab Pie with Oatmeal Crumble
Dessert cravings don’t stand a chance with this easy mixed berry slab pie. You get sweet-tart berries, buttery crust, and a crunchy oat topping—all in one pan.
Ingredients
- Pie crust (store-bought or homemade) – 1 sheet
- Mixed berries (strawberries, blueberries, raspberries) – 4 cups
- Sugar – ½ cup
- Cornstarch – 2 tbsp
- Lemon juice – 1 tbsp
- Rolled oats – 1 cup
- Flour – ½ cup
- Brown sugar – ½ cup
- Butter (cold, cubed) – ½ cup
- Salt – ¼ tsp
Instructions
- Preheat oven to 375°F. Line a 9×13-inch baking sheet with parchment paper.
- Unroll the pie crust and press it into the prepared pan, trimming excess edges. Poke the crust all over with a fork to prevent bubbling.
- In a bowl, toss mixed berries with sugar, cornstarch, and lemon juice until evenly coated. Tip: Frozen berries work too—just thaw and drain first.
- Spread the berry mixture evenly over the crust.
- In another bowl, combine oats, flour, brown sugar, salt, and cold butter. Use your fingers to pinch the butter into the dry ingredients until crumbly. Tip: Keep the butter cold for the flakiest crumble.
- Sprinkle the oat mixture over the berries, covering them completely.
- Bake for 35–40 minutes, or until the crust is golden and the berry filling bubbles at the edges. Tip: Place a baking sheet underneath to catch any drips.
Out of the oven, this slab pie is a dream—juicy berries, crisp topping, and a tender crust. Serve it warm with a scoop of vanilla ice cream or pack squares for a picnic.
Key Lime Slab Pie with Graham Cracker Crust
You’ve got a crowd to feed or just a serious craving for something tangy and sweet? This key lime slab pie is your answer—easy to make, impossible to resist, and perfect for sharing (or not). The graham cracker crust adds that classic crunch, while the filling is pure citrusy bliss.
Ingredients
– Graham cracker crumbs – 3 cups
– Unsalted butter (melted) – ¾ cup
– Granulated sugar – ½ cup
– Sweetened condensed milk – 2 (14-oz) cans
– Key lime juice – 1 cup
– Egg yolks – 4 large
– Whipped cream (for serving) – 1 cup
Instructions
1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Tip: Press the crumbs firmly into the pan to prevent a crumbly crust.
3. Press the mixture into the prepared pan in an even layer, then bake for 10 minutes. Let cool slightly.
4. In another bowl, whisk sweetened condensed milk, key lime juice, and egg yolks until smooth. Tip: Use freshly squeezed key lime juice for the brightest flavor.
5. Pour the filling over the cooled crust and spread evenly.
6. Bake for 15–18 minutes, or until the edges are set but the center still jiggles slightly. Tip: Overbaking can cause cracks, so keep an eye on it.
7. Let the pie cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to set.
8. Slice into squares and top with whipped cream before serving.
Creamy, tart, and just the right amount of sweet, this slab pie is a crowd-pleaser. Try serving it with a sprinkle of lime zest or alongside fresh berries for a pop of color and extra freshness.
Banana Cream Slab Pie with Toasted Coconut
How about a dessert that’s creamy, crunchy, and downright dreamy? This banana cream slab pie with toasted coconut is your new go-to—easy to make, perfect for sharing, and packed with flavor. You’ll love the mix of silky custard, ripe bananas, and that crispy coconut topping.
Ingredients
– Pie crust – 1 (9×13-inch)
– Whole milk – 2 cups
– Granulated sugar – ¾ cup
– Cornstarch – ⅓ cup
– Egg yolks – 4
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Bananas – 4, sliced
– Sweetened shredded coconut – 1 cup
– Heavy cream – 1 cup
Instructions
1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9×13-inch baking dish, trimming excess edges. Prick the bottom with a fork.
2. Bake the crust for 15 minutes or until golden brown. Let cool completely.
3. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8 minutes.
5. In a bowl, whisk egg yolks. Slowly pour 1 cup of the hot milk mixture into the yolks, whisking constantly.
6. Pour the yolk mixture back into the saucepan and cook for 2 more minutes, stirring. Remove from heat and stir in vanilla.
7. Spread half the custard over the cooled crust. Layer banana slices evenly, then top with remaining custard.
8. Chill the pie for at least 2 hours.
9. Toast coconut in a dry skillet over medium heat, stirring often, until golden, about 3 minutes. Let cool.
10. Whip heavy cream to stiff peaks and spread over the pie. Sprinkle with toasted coconut.
Light, creamy, and just sweet enough, this pie is a crowd-pleaser. Serve it chilled with extra banana slices or a sprinkle of chocolate shavings for a fun twist.
Raspberry White Chocolate Slab Pie
Baking a dessert that’s both easy and impressive? This raspberry white chocolate slab pie is your answer—juicy berries, creamy chocolate, and a buttery crust come together in one big, shareable treat. Perfect for summer gatherings or just treating yourself!
Ingredients
– Pie crust (store-bought or homemade) – 1 sheet
– Fresh raspberries – 3 cups
– White chocolate chips – 1 cup
– Sugar – ½ cup
– Cornstarch – 2 tbsp
– Egg – 1 (for egg wash)
Instructions
1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9×13-inch baking sheet, trimming excess edges.
2. In a bowl, gently toss raspberries with sugar and cornstarch until evenly coated. Tip: Don’t overmix to keep berries intact.
3. Sprinkle white chocolate chips evenly over the pie crust, then spread the raspberry mixture on top.
4. Fold the edges of the crust over the filling, crimping lightly to seal. Tip: Leave gaps for steam to escape.
5. Whisk the egg with 1 tbsp water and brush it over the crust for a golden finish.
6. Bake for 35-40 minutes until the crust is golden and filling is bubbly. Tip: Place a baking sheet underneath to catch drips.
7. Let cool for at least 30 minutes before slicing.
Just out of the oven, this pie is a crisp crust with a gooey, jammy center. Serve it warm with vanilla ice cream or chill it overnight for cleaner slices—either way, it’s a crowd-pleaser!
Caramel Apple Slab Pie with Salted Caramel Sauce
Oh, you’re going to love this one—a caramel apple slab pie with salted caramel sauce that’s perfect for feeding a crowd (or just treating yourself). It’s got all the cozy flavors of fall, with a buttery crust and gooey caramel that’ll have everyone asking for seconds.
Ingredients
– Flour – 2 cups
– Salt – ½ tsp
– Butter – 1 cup, cold and cubed
– Ice water – ¼ cup
– Apples – 6 cups, thinly sliced
– Sugar – ¾ cup
– Cinnamon – 1 tsp
– Lemon juice – 1 tbsp
– Heavy cream – ½ cup
– Vanilla extract – 1 tsp
– Sea salt – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Tip: Don’t overwork the dough—just mix until it holds its shape.
4. Roll the dough into a rectangle on a floured surface, then transfer it to a baking sheet.
5. In another bowl, toss the apples with sugar, cinnamon, and lemon juice. Spread them evenly over the dough, leaving a 1-inch border.
6. Fold the edges of the dough over the apples, crimping slightly to seal.
7. Bake for 40–45 minutes, or until the crust is golden and the apples are tender. Tip: Rotate the pan halfway through for even browning.
8. While the pie bakes, heat the heavy cream in a small saucepan until simmering. Stir in vanilla and sea salt, then drizzle over the warm pie. Tip: Let the pie cool slightly before slicing to keep the caramel from running everywhere.
The crust is flaky, the apples are tender, and the salted caramel adds the perfect sweet-salty finish. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.
Black Forest Slab Pie with Whipped Cream Topping
Dessert just got a whole lot easier—and more shareable. This Black Forest Slab Pie with Whipped Cream Topping combines rich chocolate, tart cherries, and fluffy cream in a simple, crowd-pleasing treat that’s perfect for summer gatherings.
Ingredients
- Pie crust – 2 sheets (9×13-inch)
- Cherry pie filling – 2 cans (21 oz each)
- Semi-sweet chocolate chips – 1 cup
- Heavy cream – 1 ½ cups
- Powdered sugar – ¼ cup
- Vanilla extract – 1 tsp
Instructions
- Preheat oven to 375°F. Unroll one pie crust and press it into a greased 9×13-inch baking dish, trimming excess edges.
- Spread both cans of cherry pie filling evenly over the crust. Tip: Use a spatula to avoid tearing the dough.
- Sprinkle chocolate chips evenly over the cherry filling.
- Unroll the second pie crust and place it over the filling. Crimp the edges with a fork to seal. Cut 4-5 slits in the top crust for venting.
- Bake for 35-40 minutes, until the crust is golden brown. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool completely on a wire rack, about 1 hour.
- While the pie cools, make the whipped cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, about 3-4 minutes. Tip: Chill the bowl and beaters beforehand for fluffier results.
- Spread the whipped cream over the cooled pie. Slice and serve immediately.
The crust is buttery and crisp, while the cherries and chocolate melt together into a gooey, decadent filling. For a fun twist, top each slice with extra chocolate shavings or fresh cherries before serving.
Lemon Meringue Slab Pie with Torched Meringue
Lemon meringue slab pie with torched meringue is the kind of dessert that makes you feel like a baking pro without all the fuss. You get the tangy lemon filling, the fluffy meringue, and that gorgeous toasted finish—all in a shareable slab form.
Ingredients
- Pie crust – 1 (14 oz) package
- Granulated sugar – 1 ½ cups
- Cornstarch – ¼ cup
- Salt – ½ tsp
- Water – 1 ½ cups
- Egg yolks – 4
- Lemon juice – ½ cup
- Butter – 3 tbsp
- Egg whites – 4
- Cream of tartar – ¼ tsp
Instructions
- Preheat oven to 375°F.
- Unroll pie crust and press into a 9×13-inch baking dish. Trim edges and prick bottom with a fork.
- Bake crust for 15 minutes or until lightly golden. Let cool slightly.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually stir in water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils, about 5 minutes.
- Remove from heat. Whisk in egg yolks one at a time, then stir in lemon juice and butter.
- Pour filling into baked crust and spread evenly. Tip: Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add remaining ½ cup sugar, beating until stiff peaks form, about 3 minutes.
- Spread meringue over filling, sealing to edges. Tip: Use a spoon to create peaks for extra texture.
- Torch meringue with a kitchen torch until golden brown, or broil for 1-2 minutes, watching closely.
- Let pie cool completely before slicing, about 2 hours. Tip: For clean slices, dip your knife in hot water between cuts.
You’ll love the contrast of the crisp meringue against the creamy lemon filling. Serve it with fresh berries or a dollop of whipped cream for an extra touch of indulgence.
Peanut Butter Chocolate Slab Pie with Pretzel Crust
Ready to make your dessert dreams come true? This peanut butter chocolate slab pie with a salty pretzel crust is the ultimate sweet-and-salty treat you’ll want to make on repeat. It’s easy, indulgent, and perfect for sharing (or not).
Ingredients
– Pretzels – 2 cups
– Butter – ½ cup, melted
– Cream cheese – 8 oz, softened
– Peanut butter – 1 cup
– Powdered sugar – 1 cup
– Heavy cream – 1 cup
– Dark chocolate chips – 1 cup
– Flaky salt – ½ tsp
Instructions
1. Preheat oven to 350°F.
2. Crush pretzels into fine crumbs using a food processor or rolling pin.
3. Mix pretzel crumbs with melted butter until fully combined.
4. Press mixture evenly into a 9×13-inch baking dish. Bake for 10 minutes, then let cool completely.
5. Beat cream cheese, peanut butter, and powdered sugar until smooth. Tip: Scrape the bowl halfway for even mixing.
6. Spread peanut butter mixture over the cooled crust.
7. Heat heavy cream in a saucepan until just simmering, then pour over chocolate chips. Let sit for 2 minutes.
8. Stir chocolate mixture until smooth and glossy. Tip: If lumps remain, microwave in 10-second bursts, stirring between.
9. Pour chocolate ganache over the peanut butter layer, spreading evenly.
10. Sprinkle with flaky salt. Chill for at least 2 hours until set. Tip: For clean slices, dip your knife in hot water before cutting.
A rich, creamy peanut butter layer meets a crunchy pretzel crust, all topped with silky chocolate. Serve chilled with a drizzle of extra peanut butter or a scoop of vanilla ice cream for the ultimate bite.
Sweet Potato Slab Pie with Marshmallow Topping
Ready to dive into a dessert that’s as fun to make as it is to eat? This sweet potato slab pie with marshmallow topping is a game-changer for your next gathering or cozy night in. It’s the perfect blend of creamy, spiced sweet potato filling and gooey, toasted marshmallows on top.
Ingredients
- Sweet potatoes – 2 cups, mashed
- Pie crust – 1, pre-made
- Brown sugar – 1/2 cup
- Eggs – 2
- Milk – 1/2 cup
- Butter – 2 tbsp, melted
- Cinnamon – 1 tsp
- Nutmeg – 1/2 tsp
- Salt – 1/4 tsp
- Marshmallows – 2 cups
Instructions
- Preheat your oven to 375°F.
- Roll out the pie crust to fit a 9×13 inch baking dish. Press it in gently, trimming any excess.
- In a large bowl, mix the mashed sweet potatoes, brown sugar, eggs, milk, melted butter, cinnamon, nutmeg, and salt until smooth. Tip: For extra smooth filling, blend the mixture with a hand mixer.
- Pour the filling into the pie crust, spreading it evenly.
- Bake for 25 minutes, or until the filling is set. Tip: The pie is ready when the edges are slightly puffed and the center doesn’t jiggle.
- Remove the pie from the oven and evenly top with marshmallows.
- Return to the oven for 5 minutes, or until the marshmallows are golden and puffy. Tip: Watch closely to prevent burning.
Now, this pie is all about contrasts—the creamy, spiced sweet potato against the light, airy marshmallows. Serve it warm for the ultimate gooey experience, or try it chilled for a firmer texture that’s just as delightful.
Cinnamon Roll Slab Pie with Cream Cheese Frosting
Ever find yourself craving something sweet, comforting, and a bit indulgent? This cinnamon roll slab pie with cream cheese frosting is your answer, combining the best of both worlds into one irresistible dessert.
Ingredients
- Refrigerated cinnamon roll dough – 2 cans
- Butter – ½ cup, melted
- Brown sugar – 1 cup
- Ground cinnamon – 2 tbsp
- Cream cheese – 4 oz, softened
- Powdered sugar – 1 cup
- Vanilla extract – 1 tsp
- Milk – 2 tbsp
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking pan.
- Unroll the cinnamon roll dough and press it into the bottom of the prepared pan, sealing any gaps.
- In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined.
- Spread the cinnamon mixture evenly over the dough in the pan.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- While the pie bakes, beat the cream cheese, powdered sugar, vanilla extract, and milk together until smooth to make the frosting.
- Once the pie is done, let it cool for 5 minutes before spreading the frosting over the top.
- Cut into squares and serve warm.
Craving satisfied? This slab pie is all about that soft, gooey center with a crispy edge, topped with a tangy cream cheese frosting that balances the sweetness perfectly. Try serving it with a scoop of vanilla ice cream for an extra decadent treat.
Chocolate Chip Cookie Slab Pie with Ice Cream
Dessert dreams do come true, especially when you combine the gooey goodness of chocolate chip cookies with the creamy delight of ice cream in one epic slab pie. It’s the kind of treat that makes any day feel special, and luckily, it’s easier to make than you might think.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, softened
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Chocolate chips – 1 ½ cups
- Vanilla ice cream – for serving
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the chocolate chips.
- Press the dough evenly into the prepared baking pan. Tip: Wet your hands slightly to prevent the dough from sticking.
- Bake for 20-25 minutes, or until the edges are golden but the center is still slightly soft.
- Let cool for at least 10 minutes before slicing.
- Serve warm with a scoop of vanilla ice cream on top.
The edges are crisp, the center is soft and chewy, and the chocolate chips are perfectly melted. For an extra touch, drizzle with caramel sauce or sprinkle with sea salt before serving.
Summary
Vibrant and varied, these 18 slab pie recipes are a treasure trove of flavors perfect for any gathering. Whether you’re a seasoned baker or trying your hand at slab pies for the first time, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!
