Pecan slab pie is a fantastic twist on the classic dessert. It delivers the familiar warmth and flavor of traditional pecan pie but is built to serve a crowd. Baked in a rimmed baking sheet, this version offers more edge pieces and makes slicing and sharing easy. If you’ve got a holiday gathering, potluck, or family event, this pecan slab pie recipe guarantees plenty to go around. Let’s dive into everything you need to know for a showstopping dessert that blends rich, nutty filling with a flaky, golden crust.
Why This Pecan Slab Pie Stands Out
Crowd-Pleasing Format
The slab pie is designed for group gatherings. Unlike the round pie, it promises uniform slices and generous portions. Think of it as the fast track to seconds (or thirds) at any table.
Flexible for Flavors
Classic pecan is only the start. You can layer in chocolate chips, swap some pecans for walnuts, or sprinkle coarse sea salt on top. Bacon crumbles, bourbon, and maple syrup also fit right in for custom spins.
Prep Ahead & Store
You can bake this pie two days ahead. It tastes just as fresh after resting, and it’s easy to store and reheat without losing texture.
Beginner-Friendly
With a pre-made crust and a straightforward filling, this recipe works for both newcomers and seasoned bakers.
Ingredients for Pecan Slab Pie
Below are the ingredients with suggested alternatives:
| Ingredient | Purpose | Substitutes/Notes |
|---|---|---|
| Refrigerated pie crusts (2-3) | Crust foundation | Make your own if you like |
| Large eggs (4) | Set and structure | Use room-temperature eggs |
| Light corn syrup (2 cups) | Signature silky filling | Try maple or golden syrup |
| Dark brown sugar (1½ cups) | Deep caramel flavor | Light brown sugar for milder taste |
| Unsalted butter (¾ cup, melted) | Richness, flavor | Substitute plant-based butter if needed |
| Vanilla extract (2 tsp) | Rounds out sweetness | Almond or bourbon extract for variety |
| Salt (1½ tsp) | Balances sweetness | Sea salt for a finishing touch |
| Ground cinnamon (1 tsp, optional) | Warmth and depth | Nutmeg or allspice for a twist |
| Pecan halves (3 cups, toasted) | Nutty crunch | Walnuts, hazelnuts, or candied pecans |
| Chocolate chips (optional, 1 cup) | Flavor variation | Omit or swap with toffee bits |
Pro Tip: Toasting pecans first boosts their aroma and crunch. Spread them on a baking sheet and roast at 350°F for 8–10 minutes.
Step-by-Step: How to Make Pecan Slab Pie
Making this dessert is an exercise in simplicity and satisfying results. Here’s how to get it right:
1. Prepare Your Baking Pan
- Use a jelly roll pan (about 15x10x1 inches).
- Unroll or stack pie crusts and roll them out into a large rectangle, about 1–2 inches larger than your pan on each side.
- Gently fit the crust into the pan. Press into corners and up the edges. Trim excess and crimp edges for a finished look.
- Freeze the crust for 10–15 minutes. This helps prevent shrinking and ensures a flaky texture.
2. Mix the Filling
- In a large bowl, beat the eggs until blended and slightly frothy.
- Add corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon. Whisk until smooth and uniform.
- Stir in toasted pecans (and chocolate chips if using). For extra texture, chop half the nuts and keep the rest whole.
3. Assemble
- Retrieve the pan with the chilled crust.
- Spread the pecan mixture evenly across the pastry.
- Pour the liquid filling over the top, making sure everything is distributed evenly.
4. Bake
- Preheat your oven to 350°F.
- Place the pie on the center rack and bake for 30–40 minutes.
- The filling should be puffed, just set in the center, and golden on top. If the crust browns too quickly, cover loosely with foil.
5. Cool Completely
- Remove the pie from the oven and set it on a wire rack.
- Allow at least two hours for cooling. The filling thickens as it cools, making for perfect square slices.
Serving Suggestions
This pie is delicious at room temperature, but you can serve it slightly chilled or gently warmed. For formal occasions, cut into neat rectangles and place on a platter. If you’re feeling decadent, add a scoop of vanilla ice cream or a dollop of whipped cream.
For variation:
– Drizzle with chocolate or caramel sauce.
– Sprinkle with flaky salt or a dusting of cinnamon before serving.
– Serve with spiced poached pears or fresh berries for a contrast in flavor.
Tips and Flavor Variations
Maximize Flavor and Presentation
- Blind bake the crust: To ensure crispness (especially if making ahead), line the crust with parchment, fill with pie weights or rice, and bake at 350°F for 12 minutes. Remove weights and bake 5 minutes more.
- Toasted nuts: Always toast nuts for extra flavor. Even a quick toast makes a difference.
- Chopping pecans: Roughly chop half and leave half whole for the best distribution and visual appeal.
- Balance the sweetness: Sprinkle flaky sea salt before serving for a modern finish.
Creative Additions
- Add bourbon: Swap 2–3 tablespoons of corn syrup for bourbon for a smooth twist.
- Go chocolatey: Layer bittersweet chocolate chips under the filling.
- Sweet and salty: Mix in broken pretzel pieces for crunch.
- Bacon or maple: For a smoky-sweet spin, use chopped cooked bacon or replace half the corn syrup with maple syrup.
Storing, Freezing, and Reheating
Pecan slab pie keeps exceptionally well. Here’s the best way to store:
Storing
- After cooling, cover the entire pan well with plastic wrap or transfer slices to an airtight container.
- Place parchment between layers to prevent sticking.
- Store in the refrigerator for up to four days.
Freezing
- Once fully cooled, wrap the pie tightly in a double layer of plastic wrap.
- Cover with aluminum foil and freeze for up to two months.
- To serve, thaw overnight in the fridge, then bring to room temperature.
Reheating
- Warm the whole pan, covered loosely in foil, in a 275°F oven for about 15 minutes.
- For individual portions, microwave on medium for 30–60 seconds.
Frequently Asked Questions
Can I make the crust from scratch?
Absolutely. Use your favorite pie dough recipe and roll it into a large rectangle.
Can I use dark corn syrup?
Yes, but expect a deeper, richer molasses note. Light corn syrup yields a milder result.
Is this recipe gluten-free?
Not as written. Swap in a gluten-free pie crust to make it suitable for gluten-sensitive guests.
What if I don’t have a jelly roll pan?
Any rimmed baking sheet with close dimensions works. Adjust crust size and baking time if needed.
Pecan slab pie makes holiday entertaining easy and impressive. With a crispy crust, gooey filling, and plenty of rich pecan flavor in each bite, there’s nothing quite like it. It slices up perfectly for sharing, but don’t expect leftovers to last—this dessert tends to disappear fast. Whether you keep yours classic or experiment with flavor additions, the result is sure to please every sweet tooth at your table.
Pecan Slab Pie
This quick and simple pecan slab pie recipe takes the classic flavors of pecan pie. It transforms them into an effortless dessert. The slab pie easily feeds a crowd.
Ingredients
- 1/2 teaspoon ground cinnamon
- 1 cup light corn syrup
- 4 cups pecan halves, divided
- 1/2 teaspoon salt
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons bourbon, optional
- 1 (14.1 ounce) box refrigerated pie crusts, room temperature (or 2 9-inch pie crusts)
- 1 cup dark brown sugar, packed
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C).
- On a lightly floured surface, stack the pie crusts, then roll into a 17x12-inch rectangle. Carefully transfer the pastry to a 15x10x1-inch jelly roll pan, pressing into the corners. Fold and crimp the edges, then place into the freezer while preparing the filling.
- In a large bowl, whisk the eggs, corn syrup, brown sugar, melted butter, bourbon (if using), vanilla, and salt until smooth.
- Spread the pecans evenly in the chilled crust, then pour the filling over the top. If desired, reserve a few pecans and arrange them decoratively on top.
- Bake for 35-40 minutes or until the filling is puffed and just set, and doesn't jiggle when the pan is tapped. If the crust browns too quickly, cover the edges with foil.
- Let the pie cool completely in the pan on a wire rack for about 2 hours. Then slice, serve, and enjoy!