Pecan Slab Pie

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This pecan slab pie has a flaky homemade crust and a soft corn syrup and pecan filling. It bakes in a sheet pan, giving the finished pie its broad, shallow shape.

Prep Time30

Cook Time40

Chill Time1

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: pecan pie baked in a baking sheet, pecan pie for a crowd, pecan sheet pie, pecan slab pie, sheet pan pecan pie

Servings: squares

Author: Bella Bucchiotti

Equipment

Measuring Cups and Spoons
Mixing Bowls
Whisk
Pastry Cutter
Rolling Pin
Sharp Knife
Cutting Board
Cooling Rack
15 x 10-Inch Rimmed Baking Sheet or Jelly Roll Pan

Ingredients

For the Crust

3 Cups all-purpose flour 360 Grams, plus more as needed
1 Tablespoon granulated white sugar
½ Teaspoon salt
¾ Cup salted butter 1 ½ Sticks, cold and cubed
1 egg large
1 to 2 tablespoons ice water plus more as needed
1 Teaspoon distilled white vinegar

For the Filling

2 Cups pecan halves chopped, measure before chopping
1 ½ Cups light corn syrup
1 Cup granulated white sugar
½ Cup salted butter 1 Stick, melted
3 Tablespoons light brown sugar packed
2 Teaspoons vanilla extract
1 Teaspoon salt
2 eggs large

Instructions

To make the pie crust, in a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, and salt.
Add the ¾ cup of cold, cubed butter. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
Pour the egg, 1 tablespoon ice water, and white vinegar into the flour mixture and stir gently with a fork until a shaggy dough forms, adding an extra tablespoon of ice water if needed.
Stir or gently knead the dough just until it comes together. Shape the dough into a smooth, flattened rectangle, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour until firm.
Preheat your oven to 375°F and lightly grease a 15 x 10-inch rimmed baking sheet (jelly roll pan).
Turn the chilled dough out onto a generously floured work surface. Roll the dough into a uniform 17 x 12-inch rectangle using a rolling pin,

I like to work from the center outwards, to maintain an even thickness.

Carefully transfer the dough to the prepared baking sheet. Press the pastry gently into the corners and up the sides of the pan, then crimp or tuck the edges neatly along the rim.
Sprinkle the 2 cups of chopped pecans in an even layer across the bottom of the raw pie crust.
In a large bowl, whisk together the light corn syrup, granulated sugar, melted butter, light brown sugar, vanilla extract, salt, and eggs until completely combined
Gently pour the liquid filling over the pecans in the crust. The nuts will naturally float to the top as it bakes.

I like to gently tap the pan against the counter to help the pecans float evenly and release any air bubbles.

Bake for 35 to 40 minutes, or until the crust edges are golden brown and the filling center is set with just a subtle jiggle when gently shaken.
Remove from the oven and cool completely on a wire rack to cool before cutting into clean squares.

You can cut the slab pie into 16 squares or up to 20 smaller ones.

Notes

Keep the butter cold: I've discovered that using very cold butter is crucial for flaky pastry. If the butter starts softening while you’re working with the dough, it's best to put the dough back in the refrigerator to chill before continuing. This is because cold fats release steam as the pie bakes, creating airy pockets that produce those flaky layers.
Roll before chilling if you have the fridge space: I like to roll out the dough, fit it into the pan and crimp the edges before chilling it. I find the dough easier to roll before it gets firm in the fridge.
Check the edges before the pie is done: I start watching the pastry at around the 25-minute mark. If the edges are browning too fast, I use foil to loosely cover the perimeter and let the filling finish baking.

Nutrition

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