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Pecan Slab Pie Recipe

This pecan slab pie recipe takes the classic flavors of pecan pie and transforms it into an effortless dessert that easily feeds a crowd. 

I’ve made this countless times, and it never gets old—especially if you add chocolate chips to the mix!

From the gooey filling and flaky crust to the yummy toasted nuts, it’s sure to be a hit at your next holiday gathering.

Slice of pecan slab pie lifted by a ladle from a jelly roll pan.
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Why You’ll Love This Pecan Slab Pie

Easily Feeds a Crowd: Like any good slab pie, this is super straightforward and perfect for parties. 

Make It Ahead: Make and bake the pie up to two days in advance to save you a bit of stress on the big day. 

Fun Flavor Variations: I like this with chocolate chips, but you can also try pretzel pieces for a sweet and salty twist, crumbled bacon, or even a layer of dulce de leche.

Leftover-Friendly: Pecan slab pie tastes just as delicious the next day, making it the perfect treat for leftover lovers. Enjoy a slice for breakfast with a cup of coffee or as a late-night indulgence.

Pecan slab pie in a roll pan before baking


  • Refrigerated Pie Crusts: The flaky, buttery foundation that cradles the gooey pecan filling. Go for ready-made to keep the prep time short. 
  • Large Eggs: The binding heroes that hold it all together. 
  • Light Corn Syrup: This golden elixir keeps sugar crystals at bay for a silky-smooth texture.
  • Dark Brown Sugar: Molasses-kissed sweetness that brings caramel-like complexity to the party.
  • Unsalted Butter: For creamy, dreamy richness. 
  • Vanilla Extract: The aromatic essence that rounds out the nutty, caramelized flavors. A splash of pure vanilla makes everything taste homemade.
  • Salt and Cinnamon: The salt ensures that every bite is balanced. Meanwhile, the cinnamon (which is optional) adds a lovely warmth. 
  • Pecan Halves: The crown jewels of this Southern sensation. I think they’re best toasted, but you can add them straight to the crust if you prefer.
Pecan slab pie in a jello roll pan after baking

How to Make Pecan Slab Pie

Whether you’re a seasoned baker or a pecan pie newbie, this foolproof recipe is sure to impress.

You’ll find the complete list of steps in the recipe card below. But here’s a quick rundown:

1. PREP. Preheat the oven to 350°F and bring the pastry to room temperature. 

2. LINE: Stack the pastry and roll it into a rectangle 1-2 inches bigger than the jelly roll pan. Line the pan, crimp the edges, and freeze.

3. MIX: Combine all the filling ingredients except the pecans and mix until smooth and well blended. 

4. POUR: Layer the nuts in the chilled pastry case, then pour over the sticky-sweet filling.

5. BAKE: Bake until the middle is puffy and just set. 

6. COOL: The pie needs at least 2 hours on the counter to set; otherwise, the slices will be a gooey mess. If possible, chill in the fridge, too. 

Corner Slice of Pecan Slab Pie on a plate

Tips For the Best Pecan Slab Pie

Since this recipe calls for pre-made pie crust, it really couldn’t be easier. If you can whisk and pour, you’re halfway there!

That said, I do have a few tips and tricks up my sleeve:

  • Toast the pecans. It draws out the natural oils and amplifies the taste. Just spread them on a sheet tray and bake at 350°F until fragrant. 
  • Blind bake the crust. This is a good idea if you’re making it ahead. Line the baking tray as instructed, then add a layer of parchment and some beans or rice. Bake for about 10 minutes, remove the parchment and beans, and bake for another 5 minutes. 
  • Use chopped and whole pecans. I like roughly chopped pecans in the filling, so you get more in every bite. And if you have the time, the pie looks great with whole or halved pecans arranged on top. 
  • Add chocolate. Sprinkle chocolate chips or chopped chocolate over the crust before adding the filling for a delicious chocolate-pecan combination.
  • Sprinkle with salt. Top the pie with a sprinkle of flaky sea salt before or after baking to balance the sweetness.
  • More Variations. Try a layer of sliced apples and cinnamon, use maple syrup instead of corn syrup or add chopped (cooked) bacon for a fun salty finish. 
Slice of pecan slab pie with ice cream

How to Store

As mentioned, you can make this ahead. I suggest blind-baking the crust so it stays flaky, but that’s up to you. 

Either way, here’s how to store pecan slab pie:

To Store: When cool, wrap the tray tightly in plastic or transfer leftovers to an airtight container. Layer slices with parchment paper so they don’t stick. Store in the fridge for up to 4 days.

To Freeze: Wrap the fully cooled pie tightly in plastic wrap followed by foil. Freeze for up to 2 months, then thaw overnight in the fridge before serving.

To Reheat: Let chilled leftovers come to room temperature. Then place in a preheated 200°F oven for 10-15 minutes until warm. Alternatively, heat individual slices in the microwave for 30-60 seconds. 

Note: This pie is good for about 4 days after baking. So remember that if you make it ahead, the clock starts from when it’s baked.

More Pecan Desserts to Try

Caramel Pecan Dream Bars
Bourbon Pecan Pie
Pecan Pie Brownies
Butter Pecan Pound Cake

Pecan Slab Pie

Course: DessertCuisine: American


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Prep time


Cooking time





This quick and simple pecan slab pie recipe takes the classic flavors of pecan pie and transforms it into an effortless dessert that easily feeds a crowd.


  • 1 (14.1 ounce) box refrigerated pie crusts, room temperature (or 2 9-inch pie crusts)

  • 6 large eggs

  • 1 cup light corn syrup

  • 1 cup dark brown sugar, packed

  • 1/2 cup unsalted butter, melted and cooled

  • 2 tablespoons bourbon, optional

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 4 cups pecan halves, divided


  • Preheat the oven to 350 degrees Fahrenheit (175°C).
  • On a lightly floured surface, stack the pie crusts, then roll into a 17×12-inch rectangle. Carefully transfer the pastry to a 15x10x1-inch jelly roll pan, pressing into the corners. Fold and crimp the edges, then place into the freezer while preparing the filling.
  • In a large bowl, whisk the eggs, corn syrup, brown sugar, melted butter, bourbon (if using), vanilla, and salt until smooth.
  • Spread the pecans evenly in the chilled crust, then pour the filling over the top. If desired, reserve a few pecans and arrange them decoratively on top.
  • Bake for 35-40 minutes or until the filling is puffed and just set, and doesn’t jiggle when the pan is tapped. If the crust browns too quickly, cover the edges with foil.
  • Let the pie cool completely in the pan on a wire rack for about 2 hours. Then slice, serve, and enjoy!


  • For the best texture and presentation, combine chopped pecans in the filling with pecan halves arranged on top.
  • Toast the pecans before adding them to enhance their flavor.

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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