Sheet Pan Pecan Pie
Sheet Pan Pecan Pie (also known as Pecan Slab Pie) is perfect for serving to a crowd without the effort of preparing multiple individual pies. It still has that rich, gooey filling along with crunchy, toasted pecans and a buttery, flakey crust – but now it’s ready in less than half of the time of a traditional pecan pie.
Sheet Pan Pecan Pie Recipe
I don’t know why it never occurred to me before now to make a pie in a sheet pan!
We make sheet cakes, giant cookies – even sheet pan pancakes are a thing – so why shouldn’t pies be made quicker and simpler by using a sheet pan?!
Today’s sheet pan pecan pie still has all of the rich, sweet and caramelized flavor of a traditional pecan pie – only now you have a thinner pie that is cut into squares rather than thick triangular slices.
Personally, I think the amount of filling you get with this pecan slab pie is perfect for people like me who don’t want a big slice of pie after a heavy meal, but still want a taste of something sweet. It’s also great if you tend to serve a few options for Thanksgiving dessert (or a dessert buffet), so you can still get a slice of pecan pie and have room for other treats!
Another wonderful aspect of pecan slab pie is that the pecans offer two different experiences – the pecans on the top get toasted and crunchy, while the pecans in the filling stay melt-in-your-mouth chewy and toothsome.
Unlike most pies, this pecan pie slab pie doesn’t require you to pre-bake the crust before adding in the filling, making for an easier and quicker baking process. (Plus it cooks in less than half of the time as a traditional pecan pie).
It’s a simple and sweet take on a classic Thanksgiving dessert!
Sheet Pan Pecan Pie Variations:
- use premade pie crust
- add a layer of chocolate chips before pouring on the pecan pie filling
- add a sprinkle of flaked sea salt right after baking
- add pumpkin pie spice or cinnamon to the pecan pie filling for a touch of warmth
- add some cute cut-out pie crust shapes to the top for an added design and elegance
Note: the pie crust recipe below makes enough for two sheet pies, so you can choose to make two pecan slab pies or make an apple slab pie, pumpkin slab pie, etc.
How to tell when sheet pan pecan pie is done cooking: The cooking time is important because overcooked pecan pie can be rock hard (like, chip-your-tooth hard) while undercooked pecan pie is runny and lacks that gorgeous, sugar-pie filling texture.
Pecan pie is done when it reads 200F on an inserted thermometer or when the centre only lightly jiggles when the pan is shaken – it shouldn’t wobble like Jell-O or a water bed, if it does, continue cooking for a few more minutes. The pie will continue to set up after removing from the oven.
How to store sheet pan pecan pie: If making the day before, you can keep it out at room temperature.
If preparing in advance (or you have leftovers), this pecan slab pie can be refrigerated for up to 4-5 days.
How to freeze sheet pan pecan pie: Wrap and store in airtight ziptop freezer bags or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) Freeze for up to a month. Warm in the oven to regain the crispy, golden pie crust texture.
For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)
More Pecan Desserts:
- Caramel Pecan Magic Bars
- Candied Pecans
- Pecan Pie Brownies (with Video)
- Pecan Pie Cheesecake
- Pecan Pie Cake Roll (with Video)
- Maple Pecan Pie
- Butterscotch Pecan Dessert from Taste of Home
- Pecan Pie Cookies from Julie Blanner
Sheet Pan Pecan Pie Ingredients
For the Pie Crust:
- All-Purpose Flour
- Salt
- Shortening
- Eggs, lightly beaten
- Milk
For the Pecan Pie Filling:
- Brown Sugar
- Light Brown Sugar
- Large Eggs
- Butter, melted
- Salt
- Pecans, chopped
Scroll down to the printable recipe card for full measurements.
Tip: this pie crust recipe makes enough for two sheet pan pies – you can either choose to make two pecan slab pies or make two different sheet pan pies.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Pastry Cutter
- Electric mixer <— this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Sheet Pan
- Wooden Spoon or Spatula <— I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty
How to Make Sheet Pan Pecan Pie
Preheat oven to 400 degrees.
In a large mixing bowl, combine flour and shortening. Cut shortening into flour until the mixture is crumbly.
Add in eggs and milk and mix until doughy. Break dough into two (save second for another pie), and chill for 20 minutes.
Roll one of the balls of dough out to fit the bottom and sides of a 15×10 baking sheet.
Mix all the ingredients for the filling. Pour into the pie shell.
Bake at 400 degrees for 15 minutes and then reduce the heat to 350 and bake for another 25-30 minutes or until nicely golden.
Makes 20 servings.
Pin this Sweet and Simple Sheet Pan Pecan Pie to make your Thanksgiving preparations even easier:
Grab your free printable recipe card for our sheet pan pecan pie recipe:
Sheet Pan Pecan Pie
Ingredients
For the Pie Crust:
- 3 ¾ cups flour
- ½ teaspoon salt
- ¾ cup shortening
- 3 eggs, lightly beaten
- 1/3 cup milk
For the Pecan Pie Filling:
- 2 cups brown sugar
- 1 ½ cups light brown sugar
- 6 large eggs
- 2/3 cup butter, melted
- ½ teaspoon salt
- 3 cups pecans, chopped
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine flour and shortening. Cut shortening into flour until the mixture is crumbly.
- Add in eggs and milk and mix until doughy. Break dough into two (save second for another pie), and chill for 20 minutes.
- Roll one of the balls of dough out to fit the bottom and sides of a 15x10 baking sheet.
- Mix all the ingredients for the filling. Pour into the pie shell.
- Bake at 400 degrees for 15 minutes and then reduce the heat to 350 and bake for another 25-30 minutes or until nicely golden.
Recommended Products
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 105mgSodium: 198mgCarbohydrates: 52gFiber: 2gSugar: 32gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy sheet pan pecan pie recipe as much as mine does!
For more decadent desserts, check out our full dessert recipe collection here:
