Easy Pecan Slab Pie Recipe

I make this pecan slab pie when I want something ridiculously impressive with minimal dignity—big, sticky, nutty, and built for a crowd. It’s basically a giant, shortcut-friendly pecan pie that bakes in a rimmed sheet pan so you don’t have to wrestle with rounds of crust or weird pie geometry. It’s perfect for parties, potlucks, or when you want to show up with a dessert that screams effort without the tears.

My little family loses their minds over this one. My husband will literally stand over the cooling rack like it’s a newborn, taking tiny, reverent slices until I glare and hide the knife. One Thanksgiving I forgot to score the slices and everyone just went at it with forks like savages—best meal ever. It’s become our comfort dessert: school concerts, neighborhood baseball wins, and those evenings when an apology is owed (and pie fixes everything).

Kitchen Talk

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Honestly, the first few times I tried a slab pie I underbaked the center because the edges looked done and my brain said “pull it.” Do not be like me. Give it time. Also, I once swapped half the corn syrup for maple syrup and nearly wept because it tasted like velvet. If you don’t want to fuss with a homemade crust, a sturdy store-bought dough saves you an hour and still gets applause. Toast the pecans quickly on the stovetop for that toasted, toasted smell—worth the five minutes.

Shopping Tips

– Flour: Use all-purpose for the crust unless you need gluten-free, then look for a 1:1 cup replacement blend that includes xanthan.
– Sugar: Light or dark brown sugar both work; darker brown gives a deeper molasses flavor, which is nice with pecans.
– Fats & Oils: Butter gives the best flavor in the crust and filling edge, but you can use a neutral oil in a pinch for the crust if dairy’s a problem.
– Nuts & Seeds: Fresh pecans are the star—avoid those old, rancid bags; smell them if you’re unsure.
– Flavor Boosts: Pure vanilla and a pinch of flaky sea salt make a huge difference—don’t skip the vanilla.

Prep Ahead Ideas

– Make the crust a day ahead and keep it chilled and wrapped; it relaxes and is much easier to roll or press into the pan.
– Toast and chop pecans up to two days ahead; store in an airtight container to keep them crisp.
– Mix the filling (without baking) and refrigerate overnight in a sealed bowl; stir gently before pouring over the crust.
– Use shallow lidded containers or a sheet pan wrapped in plastic to transport if you’re bringing it to a party. These prep steps turn a stressful evening into a fifteen-minute bake-and-serve situation.

✔Time-Saving Tricks

– Use a rimmed sheet pan so you don’t fuss with multiple pie plates; it bakes more evenly and serves faster.
– Store-bought pie dough or a pre-made crust slashed to fit still tastes fine—no one will complain at a party.
– Toast pecans in a skillet in small batches for maximum smell and minimal time.
– Don’t rush the cooling; the filling firms up as it cools, which makes slicing cleaner.

✔Common Mistakes

– Underbaking the center because the edges look done—leave it in until the center has a slight jiggle but isn’t liquid. I once pulled mine early and ended up spooning goo until the next day when it set.
– Over-toasting pecans until they’re bitter—they should be fragrant and slightly darker, not charred.
– Pouring a too-hot filling onto a chilled crust—give the filling a minute to cool so it doesn’t make the crust soggy.
– Cutting too soon—let it rest long enough or you’ll have sticky, ruined slices; use a hot knife warmed under running hot water for cleaner cuts.

What to Serve It With

– Vanilla ice cream or salted caramel ice cream for the ultimate indulgence.
– A simple cup of strong coffee or espresso cuts the sweetness beautifully.
– Bright, slightly bitter greens like arugula tossed with lemon and olive oil if you need a palate cleanser.
– Serve alongside whipped cream and a sprinkle of flaky sea salt for texture contrast.

✔Tips & Mistakes

– Preheat your oven well; slab pies need steady heat to set right.
– If the top browns too fast, tent with foil partway through baking.
– Don’t overmix the filling—beat just until combined to avoid too many bubbles.
– One time I forgot the salt in the filling and it tasted flat—salt is small but mighty.

✔Storage Tips

Store leftover slab pie covered in the fridge for up to 4 days; the texture actually gets a little denser and makes an excellent breakfast (no judgment). You can freeze uncut bars for up to 2 months—wrap tightly and thaw in the fridge before serving. If you eat it cold straight from the fridge, embrace the sticky chew; warm it briefly for that just-baked feeling.

✔Variations and Substitutions

– Swap half the pecans for walnuts or a mix of mixed nuts for different textures—pecans are classic, but mixes can be fun.
– Replace corn syrup with maple syrup or a mix of maple and honey for a more complex sweetness; the texture may shift slightly but it’s delicious.
– Use a gluten-free crust if needed—think pressed almond flour crust for a nut-forward twist.
– For a vegan version, use vegan butter and a binder like aquafaba or a commercial egg replacer; it’s not exactly the same but still very comforting.

Frequently Asked Questions

Easy Pecan Slab Pie Recipe

This easy slab pecan pie bakes in a 9x13 pan for tidy slices. A flaky crust cradles a gooey, nutty filling.

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Prep Time: 25 minutes minutes

Cook Time: 47 minutes minutes

Total Time: 1 hour hour 12 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 28 oz refrigerated pie dough, chilled enough to line a 9x13-inch pan
• ▢ 3.25 cup pecan halves, roughly chopped
• ▢ 1.75 cup light corn syrup
• ▢ 1 cup packed light brown sugar
• ▢ 0.25 cup granulated sugar
• ▢ 0.75 cup unsalted butter, melted let cool slightly
• ▢ 1.25 cup beaten eggs from about 6 large eggs
• ▢ 2.5 tsp pure vanilla extract
• ▢ 0.75 tsp fine sea salt
• ▢ 1 tbsp bourbon optional, for depth

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch pan and line with parchment, leaving an overhang.
• Roll the pie dough into a large rectangle. Fit it into the pan, trim, and crimp the edges.
• Dock the crust with a fork and chill for 15 minutes to help prevent shrinkage.
• Line the crust with parchment and fill with pie weights. Bake 12 minutes, then remove weights and bake 5 minutes more.
• Whisk corn syrup, brown sugar, granulated sugar, melted butter, beaten eggs, vanilla, salt, and bourbon until smooth.
• Stir in the chopped pecans to evenly distribute them in the filling.
• Pour the filling into the warm crust and smooth the surface.
• Bake 28–30 minutes, until the edges are set and the center still has a slight jiggle.
• Cool completely in the pan. Lift out using the parchment and cut into squares to serve.

Notes

Try a maple twist by swapping 1/2 cup of the corn syrup with pure maple syrup. For a chocolate finish, drizzle melted dark chocolate over cooled bars. Store covered at room temperature for 2–3 days, or refrigerate up to 5 days. Freeze well-wrapped bars for up to 2 months; thaw in the fridge.

This recipe is an original creation inspired by classic Easy Pecan Slab Pie Recipe flavors. All ingredient ratios and instructions are independently developed.