Pecan Slab Pie

Pecan Sheet Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All-purpose flour: This forms the base of the pastry. I like to keep a little extra nearby for flouring the work surface when I roll out the dough, to keep it from sticking.
Granulated sugar: A small amount sweetens the pastry and the rest goes into the pecan filling.
Salt: There’s salt in both the crust and the filling, so don’t forget that second addition when you make the filling!
Butter: I recommend using cold, cubed butter for the pastry and melted butter for the filling. Cold butter in the filling doesn’t mix as well as melted butter.
Eggs: One egg goes into the pastry dough and the others help the filling to set in the oven.
Ice water: Start with the smaller amount and add more only if the dough is too dry to come together.
Distilled white vinegar: The vinegar helps with the flaky texture of the pastry.
Pecans: I measured the pecan halves first, then chopped them after. This was to make sure I had the right amount before the volume changes from chopping, since you can fit more chopped pecans than halved ones in a measuring cup.
Light corn syrup: This helps prevent the sugar from crystallizing and gives the filling its smooth, sticky consistency.
Light brown sugar: I always pack the brown sugar when measuring it, to ensure the quantity is right. It goes into the filling with the granulated sugar.
Vanilla extract: The vanilla flavors the pecan slab pie filling and is whisked in with the other liquid ingredients.

How to Make Pecan Pie for a Crowd

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the pastry: Whisk the flour, sugar and salt together, then cut in the cold butter until the mixture resembles coarse crumbs. I’d say that pea-sized pieces are good to aim for. Stir in the egg, ice water and vinegar until a shaggy dough forms. Gently work it just enough to bring the dough together, shape it into a rectangle and chill until firm.
Roll out the dough: Roll the pastry into a large rectangle, transfer it to the prepared pan and press it into the corners and up the sides. Crimp or tuck the pastry around the rim.
Add the pecans and filling: Spread the chopped pecans over the pastry. Whisk the corn syrup, sugars, melted butter, vanilla, salt and eggs together, then pour the filling over the pecans.
Bake the pie: Bake until the pastry is golden and the center has just a slight jiggle when you gently shake the pan. I sliced my first attempt before it was cool and the slices weren’t very neat, so wait until it’s cool before cutting that first piece – it’ll be worth it!

Substitutions and Variations

Store-bought pie crust: If you don’t want to make the pastry, use 3 store-bought pie crusts. I like to stack them directly on top of one another and roll them together into a large rectangle. There’s no need to chill them first. I’ve noticed store-bought pastry can brown faster, so it’s a good idea to keep an eye on the crust and then you can cover the edges with foil if they’re getting too dark.
Distilled white vinegar: Use apple cider vinegar or lemon juice instead of white vinegar.
Dark corn syrup: Use dark corn syrup in place of light corn syrup if you want a deeper molasses flavor. I made one batch with maple syrup instead of the dark corn syrup but it wasn’t successful. Corn syrup prevents crystallization and helps you get the intended filling texture. Maple syrup was the right sweetness but the filling consistency wasn’t so good.

Serving Suggestions

With a drink: I love a cold glass of milk with my pecan slab pie, but a pumpkin spice latte is always good too!
With appetizers: If you’re laying on a spread for a crowd, this sheet pan pie is a great idea, since everyone can grab a piece. I like to make several appetizers and serve it all together buffet style! Serve up cowboy sliders, garlic butter steak bites and some of these air fryer appetizers too.
With other desserts: Strawberry slab pie offers another flavor choice, or you could serve carrot cake cookies or pineapple upside down cupcakes.

How to Store

Store: Refrigerate the cooled pecan slab pie in an airtight container or tightly covered with foil for up to 4 days. If your kitchen is quite cool, you could wrap the pie tightly with foil and keep it at room temperature for a day or so.
Freeze: Wrap the unbaked pastry dough tightly and freeze it for up to 3 months.
Thaw: Thaw the pastry dough in the refrigerator before rolling it out.