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.
Sheet pan desserts like the Texas Sheet Cake, Monster Cookie Bars, Cinnamon Toast Bars, and my Aunt Judy’s Almond Bars are some of my family’s favorite recipes.
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.
And if you love pecans as much as we do, save these recipes for Sea Salt Pecan Toffee and Pecan Praline Blondies too. Your holiday baking is going to be delicious this year.
Pecan Pie Ingredients
- 1 pie crust
- light corn syrup
- light brown sugar
- vanilla extract
- pecan 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.)
I’ve tweaked this version to create a simplified slab pie that you can make in a 9×13 pan (this covered one is my forever favorite) or a quarter-size sheet pan.
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.
This German Apple Pie is next on my list to convert to a slab style. You’ll definitely want to try this Apple & Blueberry Slab Pie with Ginger Crust too.
Servings: 12 servings
Prevent your screen from going dark
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. Enjoy!
Calories: 317kcal · Carbohydrates: 29g · Protein: 4g · Fat: 22g · Saturated Fat: 5g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 11g · Trans Fat: 1g · Cholesterol: 51mg · Sodium: 119mg · Potassium: 118mg · Fiber: 2g · Sugar: 21g · Vitamin A: 188IU · Vitamin C: 1mg · Calcium: 32mg · Iron: 1mg