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Pecan Slab Pie Recipe

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4 from 14 reviews

This delicious Pecan Slab Pie features a rich, buttery filling loaded with pecan halves and a perfectly flaky crust. Made with simple ingredients and baked in a large sheet pan, it’s ideal for serving a crowd with convenient square slices. The optional bourbon adds a subtle, warming depth of flavor that elevates this classic Southern dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Pie Crust

  • 3 – 9 inch refrigerated pie crusts

Filling

  • 12 tbsp unsalted butter, softened
  • 1 ½ cups brown sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 1 ½ cups corn syrup
  • 1 ½ tbsp cornstarch
  • 2 tbsp bourbon (optional)
  • 4 cups pecan halves

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly coat a 12 x 17-inch baking sheet with nonstick cooking spray to prevent sticking.
  2. Roll out the pie crust: Unroll all three pie crusts and stack them together. Using a rolling pin, roll the stacked crusts into one large rectangle approximately 15 x 20 inches, sealing the seams to form a single, even sheet of dough.
  3. Fit the dough into the pan: Carefully transfer the rolled dough onto the prepared baking sheet. Press it firmly into the bottom and up the sides of the pan, trimming off any excess dough. Use leftover scraps to patch any thin spots or holes.
  4. Add the pecans: Evenly spread the pecan halves across the bottom of the crust. Set the pan aside while you make the filling.
  5. Make the filling: In the bowl of a stand mixer, beat the softened butter and brown sugar until smooth and creamy. Add the eggs, vanilla extract, corn syrup, cornstarch, and bourbon if using. Continue mixing until the filling is fully combined and smooth, scraping down the sides as needed.
  6. Pour the filling over pecans: Slowly pour the prepared filling over the pecans, ensuring they are completely covered and the mixture is evenly spread.
  7. Bake the pie: Place the baking sheet in the preheated oven and bake for 50 to 60 minutes, or until the crust is golden brown and the filling is set but still has a slight jiggle in the center.
  8. Cool and serve: Allow the pie to cool completely in the pan before slicing into squares. Serve and enjoy this decadent treat.

Notes

  • Using refrigerated pie crusts saves time and ensures a flaky crust, but you can make homemade crust if preferred.
  • The bourbon is optional; it adds extra depth and complexity but can be omitted for a non-alcoholic version.
  • Ensure the pie is fully cooled before slicing to allow the filling to set properly and avoid runny slices.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This pie slices best with a sharp knife wiped clean between cuts to maintain neat portions.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/pecan-slab-pie-recipe/