I grew up watching my grandmother make pecan pies every holiday season, and the smell alone could pull everyone into the kitchen. This slab version brings back those sweet memories, only now it feeds a bigger crowd and feels even more special laid out on the table.
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I love how this recipe turns a familiar classic into something easy to slice and share. It has all the same cozy charm, only with a bit less fuss and a lot more room for generous pieces.
A Cozy Seasonal Moment
There is something about pecans bubbling in a buttery filling that brings instant warmth to any gathering. The aroma fills the house, the crust turns golden, and before long the kitchen feels like the heart of the season.
Ingredients
How to Make Pecan Slab Pie
Start by heating the oven to 350 degrees. Coat a 12 by 17 baking sheet with nonstick spray. I like using a rimmed sheet because the sturdy sides help hold the filling evenly and make it easier to lift and move.
Unroll all three pie crusts and stack them. Use a rolling pin to gently roll them into one large rectangle about 15 by 20 inches. A rolling pin gives even pressure, which helps the crusts seal together smoothly. Transfer the crust to the baking sheet and press it into the bottom and along the sides. Trim extra dough and patch any thin spots.
Scatter the pecan halves across the bottom of the crust. This keeps them from floating and ensures even bites in every square.
In the bowl of a stand mixer, blend the softened butter and brown sugar until creamy. I love using the mixer here because it incorporates air quickly for a smooth filling. Add the eggs, vanilla, corn syrup, corn starch, and bourbon if you are using it. Let the mixer run until everything is fully combined, scraping the sides of the bowl as needed so no pockets of sugar remain.
Pour the filling evenly over the pecans. Use a rubber spatula to guide the mixture into the corners if needed. The spatula helps you spread without tearing the crust.
Bake for 50 to 60 minutes until the edges are golden and the center is set. The pie should wobble slightly but not look loose. Cool the slab completely so the filling can firm up for clean slices.
Serving Suggestions
Cut the pie into small squares for a buffet table or into generous rectangles for dessert plates. A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream adds a lovely finishing touch. This pie also travels well, so it is great for potlucks or holiday gatherings.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. You can also freeze individual slices by wrapping them tightly and storing them for up to two months. Let frozen portions thaw in the refrigerator before serving. If you like them warm, a quick reheat in a low oven brings back the fresh-baked texture.
More Recipes You’ll Love
If you enjoy pecan desserts, you might love my Pecan Pie Brownies for a chocolaty twist that still gives you that familiar crunch. Mississippi Mud Pie is another rich and comforting option that always feels right for gatherings. For something simple and nostalgic, my Sweet Potato Pie brings the same warm Southern charm that families adore during the holidays.
Pecan Slab Pie
Equipment
- 12 by 17 baking sheet
- Rolling Pin
- Stand mixer
- Rubber Spatula
Ingredients
- 3 refrigerated 9-inch pie crusts
- 12 tablespoons unsalted butter softened
- 1 ½ cups brown sugar
- 6 eggs
- 2 teaspoons vanilla
- 1 ½ cups corn syrup
- 1 ½ tablespoons corn starch
- 2 tablespoons bourbon optional
- 4 cups pecan halves
Instructions
- Heat oven to 350 degrees and spray a 12 by 17 baking sheet with nonstick spray.
- Roll stacked pie crusts into a 15 by 20 inch rectangle and press into the baking sheet. Trim edges as needed.
- Spread pecan halves evenly over the crust.
- Beat butter and brown sugar until smooth. Add eggs, vanilla, corn syrup, corn starch, and bourbon. Mix until combined.
- Pour filling over pecans and bake 50 to 60 minutes until set. Cool before slicing.
