Thanksgiving is coming and I am already preparing! This Thanksgiving Pecan Slab Pie Recipe embraces everything we Americans love about Thanksgiving: pecan pie and super easy shortcuts in the kitchen!
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Thanksgiving Pecan Slab Pie Recipe
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!
WHERE CAN I FIND THE RECIPE CARD FOR THIS Pecan Slab Pie Recipe?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Pecan Slab Pie Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.
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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! You can even serve this with a dollop of whipped cream or vanilla ice cream. YUM! I bet the kids will LOVE this easy pecan slab pie, especially with vanilla ice cream. What a fun dessert for Thanksgiving!
ARE YOU LOOKING FOR OTHER FUN Fall RECIPES LIKE THIS Pecan Slab Pie Recipe?
Check out these really fun Pumpkin flavored recipes on The Rebel Chick. I am always adding new pumpkin recipes, especially during the months surrounding Halloween and Thanksgiving holidays. Take a look and see if there is anything that sounds tasty to you!
- Pumpkin Spice Cookie Bars Recipe
- Cream Cheese Pumpkin Spice Cake Recipe
- Pumpkin Spice Crumble Recipe
- Pumpkin Spice Frozen Yogurt Popsicles
- Old Fashioned Pumpkin Spice Cookies Recipe
- Cream Cheese Pumpkin Dessert Recipe
- Pumpkin Pie Cupcakes With Cinnamon Whipped Frosting
- Pumpkin Pie Yogurt Recipe
How to Make This Pecan Slab Pie Recipe
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
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Pecan Slab Pie Recipe Directions
Start with everyone’s first step when it comes to baking – preheat your 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 the pecans evenly over crust, to make sure that they cook evenly.
Add your brown sugar, corn syrup and butter to a saucepan and heat it over medium heat, stirring the mixture constantly until smooth and almost bubbling. I prefer to use a whisk, to keep things blending together while it cooks. Remove this sugary mixture from the heat and add in your eggs and the vanilla and mix them together well, and then pour this mixture over the pecans. Again, make sure that the mixture spreads evenly and coats all of the pecans.
Bake your Pecan Slab Pie for 35-40 minutes or until the 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, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Pecan Slab Pie Recipe
Thanksgiving Desserts Made Easy: A 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
Instructions
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Preheat oven to 350.
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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.
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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.
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Bake for 35-40 minutes or until center is set. Let cool completely before cutting into squares.
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Not sure why we are flouring a mysterious surface? Also you have add eggs twice. When do you actually add eggs?
I’m trying this for the first time today for a family reunion. Half way through I see I add butter 2 different times without direction to separate the butter and then eggs at the end which I’m hoping won’t cook in my brown sugar mixture. I don’t see any good reviews ☹️
That was an error – all of the butter should be added in the first step that it is mentioned. I just corrected this. I hope your dessert turned out well!
I love pecan pie, but this recipe is SO much easier!!! It looks delicious!!!
This looks amazing!!
I love that you made this into a slab pie! What a fabulous idea!
I love the idea of serving a slab pie for Thanksgiving.
Just made it, looks really good and was easy to make. I didn’t understand why you floured a surface either. I just put the crusts in the pan as directed. I also tempered the eggs so they would not cook when added to the hot mixture. Hope it’s good!