Description
Big flavors, bold slices, and buttery Southern charm – this Pecan Slab Pie is your go-to for feeding a happy crowd. Imagine gooey bourbon-caramel filling, toasted pecans, and flaky crust all baked into epic sheet pans. It’s everything you love about pecan pie, multiplied by delicious. Perfect for holidays, potlucks, or surprise cravings that demand more than a single slice. Ready to win hearts (and maybe start a few pie feuds)? Let’s bake.
Ingredients
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6 pie crusts (homemade or 3 boxes refrigerated)
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16 large eggs
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4 cups light corn syrup (or 2 cups maple + 2 cups honey)
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2 cups packed light brown sugar
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1½ cups melted unsalted butter
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4 tbsp bourbon (or 2 tbsp apple cider + 2 tbsp vanilla)
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2 tbsp vanilla extract
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2 tsp ground cinnamon
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2 tsp kosher salt
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12 cups toasted pecans
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Flaky sea salt, to finish
Instructions
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Prep Crusts (30 mins chill)
Roll and press crusts into two greased 13×18” sheet pans. Tuck edges, dock with a fork, and chill for 30 minutes. -
Make Filling
In a large bowl, whisk eggs. Add corn syrup, brown sugar, butter, bourbon, vanilla, cinnamon, and salt. Stir in pecans. -
Assemble
Pour filling evenly into both crusts, filling to just below the rim. -
Bake
Bake at 350°F for 45–55 mins, rotating pans halfway. Pies are done when filling jiggles as one and crusts are golden. -
Cool & Cut
Cool completely in pan (2–3 hours). Sprinkle with flaky salt. Slice each slab into 24 bars.
Notes
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Use maple syrup for a deeper autumn vibe.
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Stir in dark chocolate chunks for a pecan-chocolate twist.
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Chill fully before slicing for clean bars.
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Freezes beautifully – stack with parchment.
- Prep Time: 45 mins
- Cook Time: 55 mins
Nutrition
- Calories: 310Cal per bar
- Sugar: 25g
- Fat: 21g
- Carbohydrates: 30g
- Protein: 25g