Last Updated on January 7, 2026 by Kimberly Stroh

This Pecan Slab Pie takes everything you love about classic pecan pie and turns it into a crowd-friendly dessert perfect for holidays, potlucks, and family gatherings. With a buttery flaky crust, a rich caramel-style filling, and plenty of toasted pecans in every bite, it’s an easy, make-ahead treat that slices beautifully and feeds a crowd.

Pecan Slab Pie Ingredients:

Refrigerated Pie Crusts: I prefer the Pillsbury rolled refrigerated pie crusts.
Unsalted Butter
Light Brown Sugar: dark works as well, it’s preference.
Eggs: Use large eggs.
Vanilla Extract
Light Corn Syrup
Cornstarch
Bourbon: Adds depth of flavor, but it’s entirely optional.
Pecan Halves

I love serving a slice of pecan pie with rich vanilla bean or cinnamon ice cream.

How To Prep This Pie Ahead of Time

This pecan slab pie is easy to prep ahead, making it perfect for stress-free entertaining. You can assemble the entire pie up to 24 hours in advance, cover it tightly, and refrigerate until ready to bake. If you prefer, the baked pie can also be made 1–2 days ahead; simply let it cool completely, cover, and store at room temperature or in the refrigerator, then bring to room temperature or warm slightly before serving.

Looking for more great pie recipes? My Cinnamon Pie recipe is perfect for Thanksgiving, but my No-Bake Creamy Pecan Pie is one of my most popular recipes!

Bourbon is Optional in the Pecan Slab Pie

The bourbon in this pecan slab pie is completely optional and added mainly for depth of flavor. It enhances the caramel notes of the filling without making the pie taste boozy, but the recipe works just as well if you leave it out for an alcohol-free version everyone can enjoy.

How to Store Leftovers

Store leftover pecan slab pie tightly covered or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4–5 days. For best texture and flavor, let refrigerated slices come to room temperature before serving or warm them slightly.

How to Make this Pecan Slab Pie Recipe (Step-by-Step)

Preheat the oven to 350F degrees. Spray a 12×17 baking sheet with non-stick spray and set it aside.

Carefully unroll the pie crusts. Stack them on top of each other. Use a rolling pin to flatten the pie crusts together and make into a rectangular shape about 15×20 inches.

Carefully transfer to the baking sheet and press into the bottom and up the sides. Trim the edges. Fill in any gaps, if needed. Place the pecans in the bottom of the pie crust. Set aside.

In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.

Add in the eggs, vanilla, corn syrup, corn starch and bourbon (if using). Mix until thoroughly combined, scraping down the sides often.

Adding the egss to the brown sugar mixture

Pour the mix over the pecans in the pie crust.

Bake in the preheated oven for 50-60 minutes or until the edges are browned and the center is set. Allow to cool.

Yield: 24 Servings

Pecan Slab Pie

Name: Pecan Slab Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 24
Cuisine: Desserts
Ingredients: 3 - 9 Inch Refrigerated Pie Crusts; 12 Tablespoons Unsalted Butter, softened; 1 ½ Cup Light Brown Sugar; 6 Large Eggs; 2 Teaspoon Vanilla; 1 ½ Cup Corn Syrup; 1 ½ Tablespoons Corn Starch; 2 Tablespoons Bourbon (optional); 4 Cups Pecan Halves

This pecan slab pie is a crowd-pleasing dessert with a buttery crust topped by a rich, caramel-like filling packed with toasted pecans. Baked in a sheet pan, it’s perfect for feeding a group while delivering classic pecan pie flavor in every slice.

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

3 - 9 Inch Refrigerated Pie Crusts
12 Tablespoons Unsalted Butter, softened
1 ½ Cup Light Brown Sugar
6 Large Eggs
2 Teaspoon Vanilla
1 ½ Cup Corn Syrup
1 ½ Tablespoons Corn Starch
2 Tablespoons Bourbon (optional)
4 Cups Pecan Halves

Instructions

Preheat the oven to 350F degrees. Spray a 12x17 baking sheet with non-stick spray, set aside.
Carefully unroll the pie crusts. Stack them on top of each other. Use a rolling pin to flatten the pie crusts together and form a rectangular shape about 15x20 inches.
Carefully transfer to the baking sheet and press into the bottom and up the sides. Trim the edges. Fill in any gaps, if needed.
Place the pecans in the bottom of the pie crust. Set aside.
In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.
Add the eggs, vanilla, corn syrup, cornstarch, and bourbon (if using). Mix until thoroughly combined, scraping down the sides often.
Pour the mix over the pecans in the pie crust.
Bake in the preheated oven for 50-60 minutes or until the edges are browned and the center is set. Allow to cool.

Notes

Pie should be stored in an airtight container or covered in the fridge for up to 3 days.
The bourbon is optional, and the pie still tastes great without it.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 81gSaturated Fat: 21gUnsaturated Fat: 60gCholesterol: 62mgSodium: 735mgCarbohydrates: 98gFiber: 9gSugar: 9gProtein: 16g

**Nutrition is calculated by a third party. Actual values may vary.