Pecan Slab Pie takes everything you love about a classic pecan pie—rich, gooey filling and a flaky crust—and stretches it across a sheet pan so you can serve it in convenient squares. Toasted pecans and broken pretzels add a satisfying crunch and a sweet-and-salty contrast that makes each bite irresistible. This sheet-pan version is ideal for holidays, potlucks, and large gatherings because it yields many servings with minimal fuss.
Because it’s baked in a 10×15-inch pan, Pecan Slab Pie is thinner than a traditional pie and easier to slice into uniform bars. Prep is straightforward and uses familiar ingredients: refrigerated pie crusts, pecans, corn syrup, sugars, eggs, butter, and a pinch of salt. Pretzels bring a salty crunch, but you can omit them or swap in extra pecans if you prefer.
What is a Slab Pie?
A slab pie is simply a pie baked in a rectangular sheet pan instead of a round pie plate. It results in a thinner, more portable dessert that’s perfect for serving large groups. Cutting the baked pie into squares makes portioning quick and consistent.
Why You’ll Love This Pecan Slab Pie
- Made in a single 10×15-inch sheet pan for easy serving and scaling.
- Sweet, buttery pecan filling balanced with salty pretzels for contrast.
- Uses refrigerated pie crusts to save time without sacrificing texture.
- Can be baked ahead and chilled, making it ideal for entertaining.
- Slices into neat bars or squares for easy plating and transport.
Pecan Slab Pie Ingredients
This recipe keeps the ingredient list short and approachable. You’ll need pie crusts, pecans, pretzels, eggs, light corn syrup, granulated sugar, brown sugar, salt, and melted butter.
Key ingredients: refrigerated pie crusts (2–3 nine-inch crusts), 3 cups pecan halves (roughly chopped), 1 cup pretzels (broken), 4 large eggs, 1 ½ cups light corn syrup, ½ cup granulated sugar, ½ cup lightly packed brown sugar, 1 teaspoon salt, and ½ cup melted butter.
About the Pie Crust
For a thinner crust, use two refrigerated crusts; use three if you prefer a thicker edge and more dough around the pan. Let crusts sit about 10 minutes at room temperature before unrolling so they’re flexible and easier to press together. Roll overlapping crusts into a single rectangle large enough to line a 10×15-inch sheet pan, then trim or tuck edges for a neat border.
Variations
- Without Pretzels: Leave them out or replace with additional chopped pecans for a purely nutty texture.
- Chocolate: Stir in or sprinkle chocolate chips on top of the filling before baking for a chocolate-pecan twist.
Make-Ahead Pecan Slab Pie
This slab pie stores well. Bake it, cool completely, then cover and refrigerate until ready to serve. Chilled bars are easy to slice and transport, making this a practical choice for parties and potlucks.
How to Make Pecan Slab Pie
Follow these straightforward steps for a reliable result. The process takes a little over three hours including cooling time, with about 25 minutes active prep.
Prepare the Crust
- Allow refrigerated crusts to sit at room temperature for 10 minutes. Overlap and press edges together on a lightly floured surface, then roll into one large rectangle to fit your 10×15-inch sheet pan.
- Transfer the dough to the pan, press into corners, and fold or tuck excess dough to form a neat edge. Place the prepared crust in the freezer while you make the filling—this helps prevent a soggy bottom.
Make the Pecan Filling
- Preheat the oven to 350°F (175°C).
- Whisk the eggs in a large bowl until light and slightly foamy, about 5 minutes. Add granulated sugar, brown sugar, light corn syrup, melted butter (cooled slightly), and salt; whisk until smooth.
- Fold in the chopped pecans and broken pretzels so they’re evenly distributed throughout the filling.
Assemble and Bake
- Remove the crust from the freezer and pour the pecan mixture evenly over it, spreading the pecans and pretzel pieces across the surface.
- Bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle but is mostly set.
- Transfer the pan to a wire rack and allow the pie to cool completely so the filling finishes setting—this makes slicing cleaner and easier.
How to Store Pecan Slab Pie
- Refrigerator: Once cooled, cover tightly or place sliced bars in an airtight container. Refrigerate for up to about 4 days.
- Freezer: Wrap individual pieces well and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe Details
Prep: 25 mins • Cook: 35 mins • Cooling time: 2 hrs • Total: ~3 hrs • Servings: about 12 squares
Ingredients
- 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 and slightly cooled
- 2–3 nine-inch refrigerated pie crusts (see notes)
Instructions
- Let refrigerated crusts sit at room temperature for 10 minutes. Overlap and press crusts together, then roll into a rectangle to fit a 10×15-inch sheet pan. Transfer to the pan and tuck or fold edges. Freeze the prepared crust briefly.
- Preheat oven to 350°F. Whisk eggs until light and slightly foamy, about 5 minutes. Add granulated sugar, brown sugar, corn syrup, cooled melted butter, and salt; whisk until smooth.
- Fold in pecans and broken pretzels. Pour the filling over the chilled crust, spreading evenly.
- Bake 30–35 minutes, until edges are set and the center has a slight jiggle. Cool completely on a wire rack before slicing into 12 (3½-inch) squares or desired sizes.
Notes
- Use 2 crusts for a thinner crust or 3 for a thicker edge.
- Let the melted butter cool slightly before adding to the eggs to prevent curdling.
- A slight jiggle in the center is normal; avoid overbaking to keep the filling tender.
- Cool completely before cutting for neat squares.
Nutrition (approximate per serving)
Calories: 595 kcal • Carbohydrates: 70 g • Protein: 6 g • Fat: 35 g • Saturated Fat: 9 g • Cholesterol: 82 mg • Sodium: 415 mg • Fiber: 3 g • Sugar: 43 g
If you try this Pecan Slab Pie, leave a comment or rating to share how it turned out. Enjoy!
