Pecan Slab Pie Baked in Baking Sheet

A slice of pecan pie with a fork on a white plate, surrounded by spices and nuts on a wooden surface.

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Pecan Slab Pie Baked in Baking Sheet

Pecan Slab Pie delivers all the flavor of classic pecan pie in an easy, shareable format. An easy crowd-pleasing pie that’s perfect for holidays and gatherings.

Prep Time12

Bake Time50

Total Time1 2

Course: Dessert

Cuisine: American

Keyword: easy pecan dessert, holiday pie recipe, pecan pie for a crowd, pecan slab pie, sheet pan pecan pie

Servings: servings

Calories: 398kcal

Author: Chef Jenn

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