Layers of toasted pecans, a rich gooey filling, and a flaky, buttery pastry crust make this Easy Pecan Pie a heavenly dessert. Made with either a homemade crust or a store-bought one, this is a pie that you’re going to love.
Sheet Pan Pecan Pie
After turning this easy pecan pie into a sheet pan pie, you just might never make a traditional pecan pie again.
The sweet filling is nicely matched with the flaky buttery crust and since there’s a more balanced crust to filling ratio, it doesn’t seem nearly as overwhelmingly sweet as traditional pecan pie.
There’s just something fantastically easy about a sheet pan pie recipe. I love how easy it is to feed dessert to a crowd with a sheet pan dessert.
Pecan Pie Filling
The gooey, rich filling coats an abundance of chewy pecans to fill this pie with so much terrific flavor.
If you’re a fan of traditional pecan pies, you’ll likely love this simple sheet pan version of the classic holiday pie.
Pecan Pie Ingredients
1 pie crusteggslight corn syruplight brown sugarbuttervanilla extractpecan halves
I was fortunate to have a whole lot of help in the kitchen this past Thanksgiving. My youngest niece and oldest nephew both spent countless hours preparing food with me. There was a whole lot of fun and laughter involved.
Meredith loved being in the photos and she reminded me so much of my older nieces (and definitely made me laugh) when she realized that “helping” meant being the first person to taste-test all the recipes first.
There are definitely perks to helping the cook, kiddo.
Pecan Pie Bars Recipe
Preheat the oven to 350°F. Line a 9×13 pan with parchment paper. Roll out the pie crust to fit the pan and crimp the edges. Place the crust in the freezer while preparing the filling.Combine the eggs, corn syrup, brown sugar, butter, and vanilla in a mixing bowl. Whisk to combine. Stir in the pecans.Take the crust out of the freezer and pour filling into the crust. Transfer to the oven and bake for 45-50 minutes, until the center is set and the crust is golden.Cool completely before cutting into squares.
Easy Pecan Pie
When flipping through my friend Christy Denny’s new cookbook, Scrumptious, this Easy Pecan Pie caught my eye right away. If you know Christy (a.k.a. The Girl Who Ate Everything) you know that she is all about delicious eats.
There are endless recipes tucked inside that you’re going to love. The Jalapeno Popper Bread is next on our list to make.
But back to this pecan pie? It’s everything I want in a very simple, easy to make, absolutely delicious dessert for a crowd.
Slab pies are typically made on large baking sheets, approximately 18×13 inches in size, creating delicious desserts capable of feeding a crowd with minimal effort. (These pans are often called a half-size baker’s sheet.)
To make this recipe in the original larger size, just double the ingredients. The baking times do not need to be adjusted for a larger pan.
Once you’ve fallen in love with a great slab pie, I’m willing to bet you’ll be as obsessed as I am.