Name: Pecan Slab Pie Recipe
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 14.1 ounce box refrigerated pie crusts, at room temperature (or two 9-inch pie crusts); 6 large eggs; 1 cup light corn syrup; 1 cup packed dark brown sugar; ½ cup unsalted butter (melted and cooled); 2 tablespoons bourbon (optional); 2 teaspoons vanilla extract; ½ teaspoon ground cinnamon; ½ teaspoon salt; 4 cups pecan halves (divided)

Flaky pie crusts, pecans, brown sugar, corn syrup, butter, and vanilla come together to make this easy Pecan Slab Pie Recipe for a crowd.

Okay, so picture this: it’s Thanksgiving, and the kitchen’s already a madhouse. You’ve got casseroles coming out your ears, someone’s burning the rolls (again), and there’s zero counter space left. Meanwhile, you realize — oh no — you need to bring a dessert for twenty people.

Cue panic. Then cue this Pecan Slab Pie Recipe, my little lifesaver.

I made it for the first time during one of those chaotic family holidays when I was just… desperate. Regular pecan pies weren’t gonna cut it. I needed something bigger, easier, and honestly? Something that didn’t stress me out before I even got it in the oven.

When I tell you people went nuts (pun absolutely intended) for this thing? There wasn’t even a crumb left. And every single year since then, somebody in the family starts hinting in early November: “Sooo, you’re making that slab pie again, right?

Why You’ll Love This Pecan Slab Pie Recipe?

Big Pie Energy: Seriously, it’s a party pie. Enough buttery, gooey goodness to feed everyone and have seconds.
Low Effort, High Wow Factor: No lattice crust. No tiny pie dish stress. Just one pan of magic.
Bourbon Optional (But Encouraged): Adds that little grown-up twist that makes people close their eyes and go, “Mmmm.”
Classic Flavors, New Vibe: Same sticky, nutty, caramely center you love, but in a shareable, crowd-happy form.

Ingredient Notes:

Here’s what you’re working with:

Refrigerated Pie Crusts: Shortcut? Yep. Regrets? Absolutely none.
Eggs: Gotta get that dreamy, custardy filling to set up just right.
Light Corn Syrup: The MVP for that silky, shiny texture.
Dark Brown Sugar: Deep, rich flavor that feels like a hug from a cozy sweater.
Butter: Melted, because we’re not here to make things harder.
Bourbon: Optional but fabulous. (Life motto, honestly.)
Vanilla Extract: Warmth and depth in every single bite.
Cinnamon: Just a little, for that cozy, autumn-y vibe.
Pecan Halves: Lots of ’em. Because “pecan pie” should mean pecan overload, right?

How To Make Pecan Slab Pie?

Step 1: Preheat and Prep
Set your oven to 350°F (175°C). On a floured surface, roll out the stacked pie crusts into a big ol’ rectangle — about 17×12 inches. Gently place it into a jelly roll pan (you know, one of those rimmed 15x10x1-inch pans). Fold and crimp those edges like you mean it. Then pop the whole thing into the freezer while you whip up the filling. (Trust me, it helps!)

Step 2: Whisk the Filling
Grab a big bowl and whisk together the eggs, corn syrup, brown sugar, cooled melted butter, bourbon (if you’re feeling fancy), vanilla, cinnamon, and salt. It’ll smell so good, you might wanna dive right in.

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Step 3: Assemble It
Scatter those beautiful pecan halves evenly over your chilled crust. Pour the filling over the top, letting it sneak into every nook and cranny. Want extra pretty points? Save a few pecans to artfully lay on top.

Step 4: Bake
Slide it into the oven and bake for 35-40 minutes. You’re looking for a puffed-up filling that doesn’t wobble like a waterbed when you give the pan a gentle shake. If the crust edges start getting a little too golden, loosely tent them with foil.

Step 5: Cool and Slice
Let it cool completely, about 2 hours — I know, it’s torture. Then slice into squares and try to resist eating one straight from the pan.

Storage Options:

Room Temp: Covered tight, it’ll hang out happily on your counter for about 2 days.
Fridge: Keep it chilled and it’ll last closer to 5 days — and honestly, some say it’s even better cold.
Freezer: Yep! Wrap slices individually and freeze up to 2 months. Midnight snack goals, right?

Variations and Substitutions:

No bourbon? Just skip it and maybe add a splash more vanilla.
Want it extra nutty? Mix in some chopped walnuts or almonds with your pecans.
Love chocolate? Toss a handful of mini chocolate chips on top before baking. Game. Changer.
Gluten-Free Pie Crust? Totally works. Just be sure it’s sturdy enough to hold that luscious filling.

What to Serve with Pecan Slab Pie?

Coffee or Espresso: That bittersweet bite + buttery pie = love story.
Whipped Cream: The cool, creamy cloud your pie deserves.
Vanilla Ice Cream: Classic. Melty. Essential.
Holiday Feasts: Thanksgiving, Christmas, heck, even Friendsgiving — this pie was built for a crowd.

Frequently Asked Questions:

Can I make Pecan Slab Pie ahead of time?
Absolutely. It’s actually better when made a day ahead — the flavors get all cozy together.

Can I skip the corn syrup?
You can swap it for maple syrup, but heads up: it’ll change the flavor and texture a bit.

Can I use a regular 9×13 pan?
If that’s what you’ve got, go for it! The pie will be a smidge thicker but no less delicious.

If you’re even thinking about baking something sweet this season, you need this Pecan Slab Pie Recipe in your life. It’s easy, impressive, and pretty much guarantees you’ll be the hero of the dessert table.

Now tell me — would you eat your slice warm with melty ice cream or cold straight from the fridge? (Honestly, no wrong answers here.)

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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Cheesy Spinach and Mushroom Quiche

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