Thanksgiving is coming and I am already preparing! This Pecan Slab Pie Recipe embraces everything we Americans love about Thanksgiving: pecan pie and super easy shortcuts in the kitchen! Thanksgiving is one of those American holidays where we either go all out or not at all…this is a very happy medium, as it’s very simple to make, but has all of the flavors of your traditional pecan pie that is such a staple for our holiday dinners!
Do you have a favorite Thanksgiving or Christmas dessert recipe? I tend to stick with the basics, lots of pumpkin, lots of gingerbread and bread puddings! The classics are my favorite, and while I love experimenting with new twists, I tend to stick to flavor combinations that I know and love…as well as the rest of the family! We usually have 20-30 people at our holiday dinners, and it’s best to play it safe and bring a dessert that I know everyone loves!
Pecan Slab Pie Recipe
Ingredients
- 1 box (2 crusts) refrigerated pie crust
- 3 cups pecans
- 1 1/2 cup brown sugar
- 1 cup corn syrup
- 10 tablespoons butter
- 5 eggs
- 1 teaspoon vanilla
Directions
Preheat oven to 350.
Lightly flour a flat surface and place pie crusts into a 15 x 10 jelly roll pan. Place one pie crust into the pan and trim the edges to fit, adding any leftover crust to the edges of the pan. Trim the other crust to fit into the pan to fill the void spaces. Press seams together with fingers.
Sprinkle pecans evenly over crust.
Add brown sugar, corn syrup and butter to a saucepan and heat over medium heat, stirring constantly until smooth and almost bubbling. Remove from heat and add butter, eggs and vanilla and mix well. Pour over pecans.
Bake for 35-40 minutes or until center is set. Let cool completely before cutting into squares.
This Pecan Slab Pie Recipe serves 20, but can easily be doubled and packed nicely to give as hostess gifts, brought to potlucks, etc!
To print this Pecan Slab Pie recipe, click here!
- 1 box (2 crusts) refrigerated pie crust
- 3 cups pecans
- 1½ cup brown sugar
- 1 cup corn syrup
- 10 tablespoons butter
- 5 eggs
- 1 teaspoon vanilla
- Preheat oven to 350.
- Lightly flour a flat surface and place pie crusts into a 15 x 10 jelly roll pan. Place one pie crust into the pan and trim the edges to fit, adding any leftover crust to the edges of the pan. Trim the other crust to fit into the pan to fill the void spaces. Press seams together with fingers.
- Sprinkle pecans evenly over crust.
- Add brown sugar, corn syrup and butter to a saucepan and heat over medium heat, stirring constantly until smooth and almost bubbling. Remove from heat and add butter, eggs and vanilla and mix well. Pour over pecans.
- Bake for 35-40 minutes or until center is set. Let cool completely before cutting into squares.
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