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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Servings:
Ingredients
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.