Easy Pecan Slab Pie Recipe for Holidays and Family Gatherings

Classic pecan pie is always a favorite, but this Pecan Slab Pie makes serving a crowd so much easier. Baked in a sheet pan instead of a traditional pie dish, it delivers the same buttery crust, rich brown sugar filling, and crunchy pecans in every bite. It’s an excellent choice for Thanksgiving, Christmas, bake sales, and any gathering where you need a dessert that goes a little further.

If you’re looking for another easy dessert that’s perfect for sharing, try these Caramel Apple Tartlets for a bite-sized treat everyone will enjoy.

How to Make Pecan Slab Pie

Here are the ingredients you need to make these Pecan Slab Pie Dessert Bars, plus step by step instructions for how to make them.

Ingredients

• 3 – 9 in refrigerated pie crusts
• 12 tbsp unsalted butter, softened
• 1 ½ cups brown sugar
• 6 eggs
• 2 tsp vanilla
• 1 ½ cups corn syrup
• 1 ½ tbsp corn starch
• 2 tbsp bourbon, optional
• 4 cups pecan halves

Step by Step Instructions

1. Preheat your oven to 350°F and lightly coat a 12 x 17-inch baking sheet with nonstick cooking spray.

2. Unroll all three pie crusts and stack them together. Using a rolling pin, roll the stacked pie crusts into a large rectangle, about 15 x 20 inches, sealing the seams as you go so you have one even sheet of dough.

3. Carefully transfer the dough to the prepared baking sheet. Press it into the bottom and up the sides of the pan, trimming away any excess. Patch any thin spots or gaps with leftover dough if needed.

4. Spread the pecan halves over the bottom of the crust and set the pan aside while you prepare the filling.

5. In the bowl of a stand mixer, beat the softened butter and brown sugar until the mixture is smooth and creamy.

6. Add the eggs, vanilla extract, corn syrup, cornstarch, and bourbon, if using. Mix until the filling is smooth and well combined, stopping to scrape down the sides of the bowl as needed.

7. Slowly pour the filling over the pecans, making sure they are evenly covered.

8. Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set with only a slight jiggle in the center.

9. Let the pie cool completely before slicing into squares and serving.

Note

For the best freshness, enjoy the pie the day it’s made. If you’re making it ahead or have leftovers, cover it tightly or store it in an airtight container in the refrigerator for up to 3 days.

This Pecan Slab Pie is a simple way to serve a classic holiday favorite to a larger group without making multiple pies. The flaky crust, rich caramel-like filling, and crunchy pecans make every slice irresistible. Make it for your next celebration, serve it with whipped cream or a scoop of vanilla ice cream, and enjoy a dessert that’s sure to become a holiday tradition.

More Pecan Dessert Recipes

• Pecan Shortbread Cookies
• Pecan Snowball Cookies
• Christmas Chocolate Pecan Turtle Clusters

Print Recipe

Pecan Slab Pie

This Pecan Slab Pie recipe combines a flaky crust with a rich pecan filling for an easy dessert that's perfect for holidays, parties, and family gatherings.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Servings: 12

Author: Carol

Ingredients

• 3 – 9 in refrigerated pie crusts
• 12 tbsp unsalted butter, softened
• 1 ½ cups brown sugar
• 6 eggs
• 2 tsp vanilla
• 1 ½ cups corn syrup
• 1 ½ tbsp corn starch
• 2 tbsp bourbon (optional)
• 4 cups pecan halves

Instructions

• Preheat your oven to 350°F and lightly coat a 12 x 17-inch baking sheet with nonstick cooking spray.
• Unroll all three pie crusts and stack them together. Using a rolling pin, roll the stacked pie crusts into a large rectangle, about 15 x 20 inches, sealing the seams as you go so you have one even sheet of dough.
• Carefully transfer the dough to the prepared baking sheet. Press it into the bottom and up the sides of the pan, trimming away any excess. Patch any thin spots or gaps with leftover dough if needed.
• Spread the pecan halves over the bottom of the crust and set the pan aside while you prepare the filling.
• In the bowl of a stand mixer, beat the softened butter and brown sugar until the mixture is smooth and creamy.
• Add the eggs, vanilla extract, corn syrup, cornstarch, and bourbon, if using. Mix until the filling is smooth and well combined, stopping to scrape down the sides of the bowl as needed.
• Slowly pour the filling over the pecans, making sure they are evenly covered.
• Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set with only a slight jiggle in the center.
• Let the pie cool completely before slicing into squares and serving.

Notes

Storage:

For the best freshness, enjoy the pie the day it’s made. If you’re making it ahead or have leftovers, cover it tightly or store it in an airtight container in the refrigerator for up to 3 days.