Pecan Slab Pie – On A Baking Sheet
Need a pecan pie that’ll feed a crowd? Skip traditional round pies and check out this easy Pecan Slab Pie. It’s made in a baking sheet so you can cut it into bars or squares. It’s easy, fuss-free, and just as good as any round pecan pie.
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This Pecan Slab Pie delivers everything people love about classic pecan pie, just in a format that’s made for sharing. It’s rich, gooey, and perfectly set, with a buttery crust and a filling that slices cleanly without losing that caramel-like texture. Baking it as a slab makes it easy to serve and ideal for holidays, potlucks, and family gatherings.
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One pan feeds a crowd, the slices are neat and generous, and the flavor feels just as special as a traditional pie. The filling bakes up thick and glossy, setting beautifully as it cools, and every bite delivers that deep, cozy pecan pie flavor people expect.
Whether it’s for Thanksgiving, a holiday dessert table, or any occasion where you need a dependable crowd-pleaser, this slab pie always delivers. It’s easy to portion, easy to transport, and never lasts long once it’s on the table.
Ingredients
- Refrigerated pie crusts – Store-bought refrigerated pie crusts work best for this recipe. Homemade pie dough is harder to roll into a large rectangle without tearing.
- Unsalted butter – Salted butter works if you add a pinch of salt to balance the sweetness.
- Brown sugar – Light or dark brown sugar both work. Dark adds a deeper molasses flavor.
- Large eggs
- Vanilla extract – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.
- Corn syrup – Light corn syrup works best. Dark corn syrup has a stronger molasses flavor that can overpower the pecans.
- Cornstarch – Thickens the filling so it sets properly. Don’t skip it or the pie will be too runny.
- Bourbon – Adds depth and cuts the sweetness. If skipping, add an extra teaspoon of vanilla.
- Pecan halves – Pecan halves look better than pecan pieces and toast more evenly. Don’t chop them—whole halves are traditional.
How to Make Pecan Slab Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and generously coat a 12×17-inch rimmed baking sheet with nonstick cooking spray.
Unroll the pie crusts onto a lightly floured work surface and stack them directly on top of each other. Use a rolling pin to roll the dough into a large rectangle, about 15×20 inches, blending the seams as you roll.
Carefully transfer the dough to the prepared baking sheet. Press it gently into the bottom and up the sides, making sure the corners are snug. Trim any excess dough and patch gaps if needed so the crust is evenly sealed.
Spread the pecan halves evenly over the bottom of the crust and set the pan aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and brown sugar. Cream on medium speed until smooth and fluffy, stopping to scrape down the bowl with a silicone spatula as needed.
Add the eggs one at a time, mixing well after each addition. Pour in the vanilla, corn syrup, cornstarch, and bourbon if using, then mix until fully combined and smooth.
Slowly pour the filling over the pecans, making sure they are evenly coated. Gently tap the pan on the counter to help the filling settle between the nuts.
Bake for 50 to 60 minutes, until the edges are browned and the center is set with just a slight jiggle. If the crust starts browning too quickly, loosely tent the edges with foil.
Remove the pie from the oven and let it cool completely in the pan before slicing so the filling can fully set.
Chef Jenn’s Recipe Notes
- Let the pie dough warm up a bit on the counter before rolling it. This makes it much easier to work with.
- If they don’t glue together easily, you can press the seams together with your fingers. Doing this in the baking sheet might be easier than trying to lift and move the entire pie crust at once.
- Let the pie cool completely before cutting or the filling will ooze. I often chill it a bit first.
- The bourbon adds depth but isn’t required. Leave it out if serving kids.
Serving Suggestions
Cut into squares and serve as-is, or add a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. It’s perfect after a holiday meal of Smoked Turkey and all the fixins, or an everyday meal like my favorite Beef Stew. This pie is rich, so smaller slices go a long way. Need more inspiration? Check out more dessert recipes.
Storage
Store leftover slab pie covered or in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Pecan Slab Pie Baked in Baking Sheet
Ingredients
- 3 refrigerated pie crusts thawed if frozen
- 3/4 cup unsalted butter softened
- 1 ½ cups brown sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups corn syrup
- 1 ½ tablespoons cornstarch
- 2 tablespoons bourbon optional
- 4 cups pecan halves
Instructions
- Preheat the oven to 350°F and generously coat a 12×17-inch rimmed baking sheet with nonstick cooking spray.
- Stack the pie crusts on a lightly floured surface and roll them together into a large rectangle about 15×20 inches, blending the seams as you roll.
- Transfer the dough to the prepared baking sheet and press it into the bottom and up the sides, trimming excess dough and patching gaps so the crust is sealed.
- Spread the pecan halves evenly over the bottom of the crust and set the pan aside.
- Cream the softened butter and the brown sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy, scraping the bowl as needed.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla, the corn syrup, the cornstarch, and the bourbon if using until the filling is smooth and fully combined.
- Pour the filling slowly over the pecans and gently tap the pan on the counter so the mixture settles between the nuts.
- Bake for 50 to 60 minutes until the edges are browned and the center is set with a slight jiggle, loosely tenting the edges with foil if the crust browns too quickly.
- Cool the pie completely in the pan before slicing so the filling fully sets.
Video
Notes
Chef Jenn’s Recipe Notes
- Let the pie dough warm up a bit on the counter before rolling it. This makes it much easier to work with.
- If they don’t glue together easily, you can press the seams together with your fingers. Doing this in the baking sheet might be easier than trying to lift and move the entire pie crust at once.
- Let the pie cool completely before cutting or the filling will ooze. I often chill it a bit first.
- The bourbon adds depth but isn’t required. Leave it out if serving kids.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
