Pecan Slab Pie Recipe

Overhead view of a large rectangular dessert with a glossy, nut-covered surface.

Prep Time 15

Cook Time 40

This easy pecan slab pie recipe features flaky pie crusts, a rich brown sugar and corn syrup filling, and plenty of pecans, making it perfect for feeding a crowd.

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Servings

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

Instructions

Preheat the Oven

Preheat the oven to 350°F (175°C). Lightly flour a work surface. Stack the pie crusts on top of each other and roll into a rectangle approximately 17x12 inches in size. Carefully transfer the dough to a 15x10x1-inch jelly roll pan. Press the pastry firmly into the corners and up the sides, then fold and crimp the edges decoratively. Place the prepared crust in the freezer while preparing the filling.

Prepare the Filling

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, bourbon (if using), vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.

Assemble the Pie

Spread the pecan halves evenly across the chilled crust. Pour the prepared filling over the pecans, ensuring an even distribution. For a decorative touch, reserve several pecans and arrange them neatly on top of the filling.

Bake the Pie

Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is puffed and just set in the center. If the crust edges begin to brown too quickly, shield them with strips of aluminum foil.

Cool and Serve

Allow the pie to cool completely in the pan on a wire rack for approximately 2 hours. Once cooled, slice into squares and serve.

Notes

To make this pecan slab pie gluten-free, substitute the refrigerated pie crusts with a certified gluten-free pie crust. Additionally, ensure that the corn syrup and vanilla extract are labeled gluten-free to avoid any cross-contamination.

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