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Pecan Slab Pie has all the rich, gooey filling and flaky crust of a classic pecan pie, but it’s baked in a sheet pan and cut into easy-to-serve squares. Crunchy pecans and salty pretzel pieces give every bite a delicious sweet-and-salty contrast.
This easy sheet pan pecan pie is especially handy for holidays and gatherings because one pan makes plenty of servings.
What is a Slab Pie?
A slab pie is baked in a rectangular sheet pan instead of a traditional round pie plate. It’s thinner than a standard pie and can be cut into easy-to-serve squares or bars.
Why You’ll Love This Pecan Slab Pie
- Bakes in a 10×15-inch sheet pan instead of individual pie plates.
- Sweet pecan filling gets a salty, crunchy contrast from pretzels.
- Refrigerated pie crust makes preparation easier.
- Can be made ahead for parties and holiday gatherings.
- Cuts easily into squares or bars for serving.
Pecan Slab Pie Ingredients
For this sheet pan pecan pie recipe you only need a handful of familiar traditional pecan pie ingredients, plus pretzels for a little salty crunch.
These are the ingredients you’ll need: Pie Crusts, Pecans, Pretzels, Eggs, Light Corn Syrup, Granulated Sugar, Brown Sugar, Salt, Butter.
About the Pie Crust
Use 2 refrigerated pie crusts for a thinner crust or 3 for a thicker crust with more dough around the edges.
Let the crusts sit at room temperature for about 10 minutes before unrolling so they’re easier to work with.
Variations
- Without Pretzels: Omit them or replace with extra pecans.
- Chocolate: Sprinkle chocolate chips over the filling before baking for a chocolate-pecan twist.
Make-Ahead Pecan Slab Pie
Bake and cool completely, then cover and refrigerate until ready to serve.
How to Make Pecan Slab Pie
This easy dessert recipe only has a few simple steps:
Fit the pie crust into the sheet pan. Add the eggs to a large bowl, then whisk in the sugars, corn syrup, melted butter, and salt.
Stir in the pecans and pretzels, pour the filling into the crust, and bake until the edges are set and the center has a slight jiggle.
How to Store Pecan Slab Pie
- Refrigerator: Once completely cooled, cover the pie tightly or place the sliced pecan pie bars in an airtight container. Refrigerate for up to about 4 days.
- Freezer: Wrap individual pieces well and place them in a freezer-safe container. Freeze for up to about 2 months for best quality. Thaw overnight in the refrigerator.
More Delicious Dessert Recipes
If you like pecan pie bars, you might also like these desserts:
Crescent Roll Apple Dumplings
Easy Blueberry Crisp
Homemade Blackberry Cobbler
S’mores Bars Recipe
Crock Pot Chocolate Peanut Clusters
Even More Desserts Here
If you make this delicious Pecan Pie Bars sheet pan recipe, let me know! Just leave a comment with a star rating below. Thanks! 😊
Pecan Slab Pie
Equipment
- Silicone Spatula or Wooden Spoon
Ingredients
Pecan Pie Filling
- 3 cups Pecan Halves roughly chopped
- 1 cup Pretzels roughly broken
- 4 large Eggs
- 1 ½ cups Light Corn Syrup
- ½ cup Granulated Sugar
- ½ cup Brown Sugar lightly packed
- 1 teaspoon Salt
- ½ cup Butter melted
Crust
- 2–3 9-inch Refrigerated Pie Crusts (see Notes)
Instructions
Prepare the Pie Crust
- Remove the refrigerated pie crusts from the refrigerator and allow them to sit at room temperature for approximately 10 minutes. This will make the dough easier to unroll and work with.
- Lay the pie crusts on a lightly floured work surface, slightly overlapping the edges. Gently press the overlapping sections together.
- Using a rolling pin, roll the crusts into one large rectangle that is big enough to cover the bottom and sides of a 10×15-inch sheet pan.
- Carefully transfer the dough to the sheet pan, allowing the excess crust to extend over the edges. Gently press the dough into the bottom and corners of the pan.
- Fold or tuck the excess dough around the edges to form the crust.
- Place the prepared crust in the freezer while you make the pecan pie filling.
Make the Pecan Pie Filling
- Preheat the oven to 350°F.
- Add the eggs to a large mixing bowl and whisk until light and slightly foamy, approximately 5 minutes.
- Add the granulated sugar, brown sugar, light corn syrup, melted butter, and salt. Whisk until everything is thoroughly combined and the mixture is smooth.
- Add the roughly chopped pecans and broken pretzel pieces. Stir until they are evenly distributed throughout the filling.
Assemble and Bake
- Remove the prepared crust from the freezer.
- Pour the pecan and pretzel filling evenly over the crust, spreading the pecans and pretzels across the pan as needed.
- Bake in the preheated oven for 30–35 minutes, or until the filling is set around the edges and the center is mostly set with a slight jiggle.
- Remove the slab pie from the oven and place the pan on a wire cooling rack.
Serve
- Allow the pie to cool completely before slicing. This gives the filling time to finish setting and makes the pie much easier to cut into clean squares or bars.
- Slice into 12 3 ½-inch squares (or your desired serving size) and enjoy.
Notes
- Use 2 pie crusts for a thinner crust or 3 for a thicker one.
- Let refrigerated crusts sit at room temperature for about 10 minutes before rolling.
- Let the melted butter cool slightly before mixing it with the eggs.
- Do not overbake; the center can still have a slight jiggle.
- Cool completely before slicing for cleaner squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
