Easy Pecan Slab Pie Recipe: Perfect for Crowds and Holidays

Looking for a pecan pie recipe that’s both delicious and easy to make for a large gathering? Skip the traditional round pie and try this incredible Pecan Slab Pie! Baked in a baking sheet, it’s easily cut into bars or squares, making it ideal for sharing. This fuss-free recipe delivers the same amazing taste as a classic pecan pie with a convenient twist.

This Pecan Slab Pie recipe brings everything you love about pecan pie to a shareable format. It boasts a rich, gooey filling, perfectly set with a delightful caramel-like texture, all nestled in a buttery crust. The slab format makes serving simple and is perfect for holidays, potlucks, and family get-togethers.

With this recipe, one pan is enough to feed a crowd. Each slice is generous and easy to handle. You’ll enjoy the same special flavor found in traditional pecan pie. The filling bakes up thick and glossy, setting beautifully as it cools, guaranteeing every bite is filled with that warm, inviting pecan flavor we all crave.

Whether it’s Thanksgiving, a holiday dessert table, or any occasion that calls for a dependable crowd-pleaser, this slab pie will be a winner. It is easy to portion, transport, and most importantly, it disappears quickly once set on the table.

Pecan Slab Pie Ingredients: What You’ll Need

Here’s a list of all the ingredients you’ll need to make this delicious pecan slab pie. Each ingredient plays a key role in achieving the perfect flavor and texture.

• Refrigerated Pie Crusts: Store-bought refrigerated pie crusts are the easiest option for this recipe. Homemade pie dough can be tricky to roll into a large rectangle without tearing.
• Unsalted Butter: Salted butter can be used if you add a pinch of salt to balance the sweetness.
• Brown Sugar: Light or dark brown sugar will work. Dark brown sugar adds a deeper molasses flavor, enhancing the richness of the pie.
• Large Eggs: These provide the structure and richness needed for the perfect pie filling.
• Vanilla Extract: Use artificial or pure vanilla extract, depending on your preference.
• Corn Syrup: Light corn syrup is recommended. Dark corn syrup has a stronger molasses flavor that can overpower the pecans.
• Cornstarch: This is essential for thickening the filling and ensuring it sets properly. Don’t skip it or the pie will be too runny.
• Bourbon: Adding bourbon enhances the pie’s complexity and cuts the sweetness. If you prefer to skip it, add an extra teaspoon of vanilla extract for depth.
• Pecan Halves: Pecan halves look more appealing than chopped pecans and toast more evenly. Keep them whole for a classic presentation.

How to Make Pecan Slab Pie: Step-by-Step Instructions

Follow these simple steps to create a delicious Pecan Slab Pie that will impress everyone.

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Generously coat a 12×17-inch rimmed baking sheet with nonstick cooking spray.
2. Roll Out the Pie Crusts: On a lightly floured work surface, unroll the refrigerated pie crusts. 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.
3. Transfer to Baking Sheet: Carefully transfer the rolled-out dough to the prepared baking sheet. Gently press it into the bottom and up the sides, making sure the corners are snug. Trim any excess dough and patch any gaps if needed to ensure the crust is evenly sealed.

4. Arrange Pecans: Spread the pecan halves evenly over the bottom of the crust. Make sure they cover the entire surface to ensure every slice has plenty of pecans. Set the pan aside.

5. Prepare the Filling: 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. This ensures the filling is light and airy.

6. Add Remaining Ingredients: Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract, corn syrup, cornstarch, and bourbon (if using), then mix until fully combined and smooth. This creates the perfect pecan pie filling.

7. Pour Filling Over Pecans: 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. This ensures the filling is distributed evenly.

8. Bake the Pie: Bake for 50 to 60 minutes, or 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 to prevent burning.
9. Cool Completely: Remove the pie from the oven and let it cool completely in the pan before slicing. This allows the filling to fully set, preventing it from being too runny.

Chef Jenn’s Recipe Notes for the Perfect Pecan Slab Pie

Follow these tips for even better results:

• Warm Up the Pie Dough: Let the pie dough warm up a bit on the counter before rolling it. This makes it much easier to work with and prevents tearing.
• Seal the Seams: If the pie crusts don’t glue together easily, 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.
• Cool Before Cutting: Let the pie cool completely before cutting, or the filling will ooze. Chilling it slightly beforehand can also help.
• Bourbon Option: The bourbon adds depth but isn’t required. Leave it out if serving children or if you prefer a non-alcoholic version.

Serving Suggestions

Cut the cooled Pecan Slab Pie into squares and serve as-is for a classic treat. For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream. This pie is a perfect dessert after a holiday meal, like Thanksgiving dinner, or even an everyday dinner. Because the pie is rich, smaller slices are often satisfying enough.

How to Store Leftover Pecan Slab Pie

Store any leftover Pecan Slab Pie covered or in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture. This pie is best served fresh but remains delicious when stored properly.