Sheet Pan Pecan Slab Pie Recipe

Everything you love about pecan pie, baked in a sheet pan. One pecan slab pie yields 18–24 generous slices, making it ideal for gatherings and potlucks.

You might also enjoy pumpkin slab pie, apple slab pie, or blueberry crumb slab pie.

Pecan slab pie is rich, nutty, and unexpectedly easy to slice and serve. Once completely cooled, the filling sets enough to pick up a slice by hand, though many prefer a fork. Because it bakes in a shallow jelly roll pan, serving is simple and cleanup is straightforward. The recipe keeps well in the refrigerator for several days, so it’s perfect to make in advance for holiday dinners or large get-togethers.

Why I Like This Recipe

• Feeds a crowd. One slab pie serves 18–24 people when cut into bars. I use a standard 10×15″ jelly roll pan; it’s easier to work with than a half-sheet pan when rolling out pastry.
• Simple, reliable crust. The crust is a blend of shortening, butter, and oil for a flaky, rollable dough that doesn’t require long chilling. This combination creates great texture and flavor—avoid substituting the fats for best results.
• Loaded pecan filling. The filling is straightforward—sugar, corn syrup, eggs, melted butter, and plenty of pecans. I like a mix of pecan halves and roughly chopped pieces for contrast between crunchy nuts and smooth custard.
• No parbaking required. With the method below the crust bakes through and becomes golden on the bottom, so you won’t need to pre-bake it.
• Holds up several days. Store the pie covered in the refrigerator; it stays fresh for at least 3–4 days, making it a great make-ahead dessert.

Tips and Tricks

1. Bake in the lower third of the oven: Placing the pan on the second-to-bottom rack helps the bottom crust brown and set evenly.
2. Use a baking stone if you have one: A preheated pizza or baking stone evens out bottom heat and gives a more even crust. If you don’t have a stone, bake lower in the oven and allow a few extra minutes.
3. Metal pans brown best: Light-colored metal pans give a better golden bottom than glass or dark pans. This recipe is calibrated for a 10×15″ jelly roll pan, so times and thickness are based on that size.

Ingredients

Below are the full ingredient quantities for a 10×15″ jelly roll pan slab pie.

Pie Crust

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 1/4 cup cold butter, cut into small cubes
• 2 teaspoons vegetable oil
• 1/3 cup milk
• 1 1/2 teaspoons lemon juice

Pecan Pie Filling

• 3 cups pecan halves, roughly chopped
• 4 large eggs
• 1 1/2 cups light corn syrup
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/2 cup melted butter

Egg Wash

• 1 large egg
• 1 tablespoon water

How to Make Pecan Slab Pie

Step 1: In a large bowl mix the flour and salt. Cut in the shortening with a pastry cutter, then cut in the cold butter until pieces are the size of small peas. In a small bowl combine milk and lemon juice. Add the oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Flatten into a disk, wrap in plastic, and chill 30–45 minutes.

Step 2: Roll the chilled dough on a lightly floured surface to a rustic 13×18″ rectangle. It does not need to be perfectly even. Carefully transfer the dough to a 10×15″ jelly roll pan, letting the excess hang over the edges.

Step 3: Tuck the excess crust into the pan, folding or rolling it to create a finished edge. Pinch or crimp the edge and brush with the egg wash (1 egg + 1 Tbsp water).

Step 4: Whisk the eggs in a large bowl, then add the granulated and brown sugars, melted butter, corn syrup, and salt. Mix until combined, then stir in the chopped pecans.

Step 5: Pour the pecan filling into the prepared crust and smooth the top with a spatula or spoon.

Step 6: Preheat the oven to 350°F (175°C). Bake on the lower third of the oven: bake for 35 minutes, then loosely tent with foil and bake an additional 15–20 minutes until the filling is set and the crust is golden. If using a baking stone, allow the stone to preheat on the bottom rack and slide the pan onto it for more even bottom baking.

Step 7: Cool the pie at room temperature for at least 2 hours so the filling can fully set before slicing. Serve plain or with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 4 days.

Pecan Slab Pie FAQs

More Pie Recipes to Try

Made this recipe and loved it? Please leave a star rating and a comment with any notes or changes you tried. I love hearing which variations you enjoyed!

Nutrition (per serving, approximate)

• Calories: 347 kcal
• Carbohydrates: 37 g
• Protein: 4 g
• Fat: 22 g
• Sugar: 28 g