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.

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.

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.

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.