Pecan Pie Slabs: The Ultimate Sheet Pan Dessert

Pecan Pie Slabs are the answer to every dessert lover’s dream a classic Southern treat reimagined for crowds, parties, and those moments when a single pie just won’t cut it. Hi there! I’m Michael, a passionate culinary artist at FoodyDish.com, and I’ve spent years transforming traditional recipes into show-stopping creations that bring people together. This pecan pie slab recipe holds a special place in my heart because it solves a problem I encountered at my first Thanksgiving potluck: how to serve my famous pecan pie to 30 guests without baking five separate pies. The solution? Sheet pan magic that delivers all the caramel-sweet, nutty goodness of traditional pecan pie in perfectly portable bars.

These Pecan Pie Slabs feature a buttery shortbread crust topped with a rich, gooey pecan filling that sets beautifully for clean slicing. Whether you’re hosting a holiday gathering, contributing to a bake sale, or simply craving that perfect balance of crunchy pecans and sweet filling, this recipe delivers every time. Throughout this guide, I’ll share my expertise in selecting quality ingredients, mastering the baking technique, and customizing flavors to suit any dietary preference because at FoodyDish.com, we believe exceptional desserts should be accessible to everyone.

Why This Pecan Pie Slabs Recipe Works

Pecan Pie Slabs transform a beloved classic into a more practical, crowd-friendly format without sacrificing any of the indulgent flavors that make pecan pie irresistible. Here’s why this recipe has become a staple in my kitchen and for thousands of home bakers in our community:

• Serves a crowd effortlessly: One pan yields approximately 24 generous bars perfect for potlucks, family reunions, or holiday celebrations where you need to feed many without the fuss of multiple pies
• Shortbread crust eliminates soggy bottoms: Unlike traditional pie crust, this pressed shortbread base bakes up golden and sturdy, providing the perfect foundation that won’t get waterlogged by the filling
• Portable and party-friendly: These bars are easy to transport, serve, and eat with your hands no plates or forks required for casual gatherings
• Customizable to dietary needs: The base recipe adapts beautifully for gluten-free, refined sugar-free, and even vegan variations, ensuring everyone at your table can enjoy them

Choosing the Right Ingredients for Pecan Pie Slabs

Quality ingredients make the difference between good and extraordinary Pecan Pie Slabs. Let me guide you through selecting the best components for this recipe.

Best Pecans for This Recipe

Fresh, high-quality pecan halves are essential. Look for pecans that are plump, uniform in color, and free from rancid odors. I always purchase pecans from the baking aisle rather than the snack section they’re typically fresher and less expensive. Toast your pecans lightly before adding them to the filling for an extra dimension of nutty flavor. If you’re using pecans from your freezer (they store beautifully for up to six months), bring them to room temperature and ensure they’re completely dry before incorporating them.

Buying Tips for Quality Results

For the butter, choose European-style or cultured butter with higher fat content it creates a richer, more flavorful crust. Your brown sugar should be fresh and moist; if it’s hardened, place a slice of bread in the container overnight to restore moisture. When selecting corn syrup, light corn syrup produces a clearer, more delicate filling, while dark corn syrup adds robust molasses notes. For a more natural alternative, golden syrup or even pure maple syrup works beautifully, though it will alter the flavor profile slightly.

Substitutions for Dietary Preferences

Adapting Pecan Pie Slabs for various dietary needs is easier than you might think. For gluten-free versions, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Vegan bakers can replace butter with coconut oil (solid, not melted) and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested for 5 minutes). For those reducing refined sugar, coconut sugar substitutes beautifully for brown sugar, and pure maple syrup can replace corn syrup at a 1:1 ratio.

Ingredients & Prep for Pecan Pie Slabs

Ingredients List

For the Crust:

• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 cup (225 g) unsalted butter, cold and cubed
• ½ tsp salt

For the Filling:

• 1 ½ cups (300 g) brown sugar, packed
• 1 cup (320 g) light corn syrup (or golden syrup)
• ½ cup (115 g) unsalted butter, melted
• 4 large eggs, lightly beaten
• 2 tsp vanilla extract
• ½ tsp salt
• 3 cups (330 g) pecan halves

Crust Preparation

The shortbread crust requires just four simple ingredients that work together to create a buttery, crumbly foundation. The key to a perfect crust is keeping your butter cold—this creates those desirable crumbly pockets that press together beautifully. Cut your butter into small cubes and return it to the refrigerator for 10 minutes before incorporating it into the flour mixture. I use a pastry cutter or my food processor to achieve pea-sized crumbs, then press the mixture firmly into the pan using the bottom of a measuring cup for even thickness.

Filling Components and Assembly

The filling combines brown sugar, corn syrup, melted butter, beaten eggs, vanilla extract, salt, and three generous cups of pecan halves. Whisking the wet ingredients thoroughly before adding the pecans ensures a smooth, evenly sweetened filling. I’ve found that lightly beating the eggs in a separate bowl before adding them prevents scrambling when they hit the warm melted butter. The vanilla extract should be pure it makes a noticeable difference in the final flavor complexity.

Essential Pantry Staples

Beyond the primary ingredients, keep parchment paper on hand for easy removal and cleanup. A quality vanilla extract, preferably Madagascar bourbon vanilla, elevates the overall flavor profile. Fine sea salt or kosher salt works better than table salt, offering a cleaner taste without the metallic notes.

Step-by-Step Cooking Instructions for Pecan Pie Slabs

Pre-Cooking Prep for Pecan Pie Slabs

Begin by preheating your oven to 350°F (175°C) this temperature is crucial for achieving the perfect balance between a fully baked crust and properly set filling. Generously grease a 10×15-inch rimmed baking pan with butter or cooking spray, then line it with parchment paper, leaving a 2-inch overhang on the short sides. This overhang becomes your handle for lifting the entire slab out of the pan after cooling. Measure and prepare all ingredients before you begin having everything ready streamlines the process and prevents the butter from warming while you search for ingredients.

Cooking Method for Pecan Pie Slabs

Start by creating the crust: combine flour, granulated sugar, and salt in a large bowl, then cut in the cold cubed butter until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into your prepared pan don’t skip the “firmly” part, as a well-compacted crust holds together better. Bake for 20 minutes until the edges turn lightly golden.

While the crust bakes, prepare your filling by whisking together brown sugar, corn syrup, melted butter, beaten eggs, vanilla, and salt until completely smooth. Fold in the pecan halves gently to distribute them evenly throughout the filling.

When the crust comes out of the oven, immediately pour the filling over the hot crust and spread it evenly with a spatula, ensuring the pecans are distributed across the entire surface. Return the pan to the oven and bake for an additional 25-30 minutes. You’ll know it’s done when the center is set but still has a slight jiggle it will firm up completely as it cools.

Doneness Check for Pecan Pie Slabs

The filling should no longer look wet or liquid in the center. Insert a toothpick into the filling (not all the way to the crust) it should come out with just a few moist crumbs, not liquid filling. The edges will set first and may darken slightly, which is normal and adds a delicious caramelized flavor.

Resting and Cooling Pecan Pie Slabs

This step requires patience but is absolutely critical: let the Pecan Pie Slabs cool completely in the pan at room temperature for at least 2 hours. For the cleanest slices, refrigerate for an additional hour before cutting. The filling needs this time to set properly; cutting too early results in gooey, messy bars that won’t hold their shape. Use the parchment overhang to lift the entire slab onto a cutting board, then use a large, sharp knife to cut into bars, wiping the blade clean between cuts.

Pro Tips for Perfect Pecan Pie Slabs

Avoiding Common Pecan Pie Slabs Mistakes

The most common issue with Pecan Pie Slabs is underbaking the filling, which leads to bars that won’t hold their shape when cut. Trust the visual and texture cues rather than just the timer. Another frequent mistake is skipping the parchment paper without it, even the best-greased pan may stick. Don’t overcrowd your pecans thinking more is better; the ratio in this recipe ensures the filling sets properly while still providing generous nut coverage.

Tool Recommendations for Pecan Pie Slabs

Invest in a quality 10×15-inch rimmed baking sheet (also called a jelly roll pan) it’s the perfect size for this recipe and countless other sheet pan desserts. A bench scraper makes cutting clean bars effortless, and an offset spatula helps spread the filling evenly. Keep a ruler handy for precise measurements if you want uniformly sized bars for presentation.

Storage & Reheating Your Pecan Pie Slabs

Store Pecan Pie Slabs in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They actually taste better after a day, as the flavors meld and intensify. For longer storage, freeze individually wrapped bars for up to 3 months. Thaw at room temperature for an hour before serving. While these are typically enjoyed at room temperature or chilled, you can warm them briefly in a 300°F oven for 5 minutes for a fresh-baked experience.

Flavor Variations for Pecan Pie Slabs

Chocolate Lovers’ Twist

Sprinkle 1 cup of dark chocolate chips over the hot crust before adding the pecan filling, or drizzle melted chocolate over the cooled bars for an elegant finish. A tablespoon of espresso powder in the filling enhances the chocolate notes beautifully.

Bourbon Pecan Pie Slabs

Replace the vanilla extract with 2-3 tablespoons of quality bourbon for a sophisticated, adult twist. The alcohol cooks off during baking, leaving behind rich, complex flavor notes that complement the pecans perfectly.

Maple Pecan Variation

Substitute half the corn syrup with pure maple syrup and add 1/2 teaspoon of maple extract to the filling. This creates a more nuanced, less cloying sweetness that showcases the pecans’ natural flavor.

Serving Suggestions for Pecan Pie Slabs

Pecan Pie Slabs are incredibly versatile in their presentation. Serve them simply dusted with powdered sugar for an elegant look, or top each bar with a dollop of bourbon whipped cream for decadence. They pair beautifully with vanilla ice cream or a scoop of cinnamon gelato. For holiday gatherings, arrange them on a platter with fresh berries and mint leaves for a stunning dessert table centerpiece.

Coffee and tea pairings work wonderfully try them with a robust French roast or Earl Grey tea. For beverage pairings, a tawny port or sweet dessert wine complements the rich pecan filling, while a hoppy IPA provides an interesting sweet-bitter contrast for adventurous palates.

FAQs About Pecan Pie Slabs

Can I make Pecan Pie Slabs ahead of time? Absolutely! These bars are ideal make-ahead desserts. Prepare them up to 3 days in advance and store covered at room temperature, or refrigerate for up to a week. The flavors actually improve after 24 hours.

Why is my Pecan Pie Slabs filling runny? Underbaking is the most common culprit. The filling needs the full baking time to set properly. If you removed them too early, return them to the oven for 5-10 more minutes. Also ensure you’re using the correct pan size a larger pan spreads the filling too thin, preventing proper setting.

Can I use a different type of nut in this recipe? Certainly! Walnuts, almonds, or a mixed nut combination work beautifully. Keep the total quantity at 3 cups. Hazelnuts create an especially elegant variation.

Are Pecan Pie Slabs safe during pregnancy? Yes, when fully baked, all ingredients are safe for pregnant women. The eggs cook thoroughly during baking, eliminating any food safety concerns.

Conclusion

Pecan Pie Slabs represent everything I love about reimagining classic recipes they honor tradition while adding practical innovation that makes sharing exceptional food easier. This recipe has traveled from my kitchen to thousands of homes in the FoodyDish.com community, becoming a beloved staple for celebrations throughout the year. The beauty of these bars lies not just in their incredible taste, but in their ability to bring people together over dessert that everyone can enjoy.

Fire up your oven and try this recipe tonight whether you’re planning for an upcoming celebration or simply treating yourself to something special, these Pecan Pie Slabs deliver every time. Join the 5,000+ home bakers who’ve made this recipe a favorite, and don’t forget to share your creations with our community. Happy baking

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Pecan Pie Slabs: The Ultimate Sheet Pan Dessert

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• Author: Michael
• Total Time: 1 hr 10 mins
• Yield: 24 bars 1x
• Diet: Vegetarian

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Description

Pecan Pie Slabs are the ultimate crowd-pleasing dessert  a buttery shortbread crust topped with a rich, gooey pecan filling. Easier to slice and share than traditional pecan pie, these bars are perfect for holidays, potlucks, or anytime you crave a classic Southern treat in slab form.

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Ingredients

Scale 1x2x3x

For the Crust:

2 cups (250 g) all-purpose flour

½ cup (100 g) sugar

1 cup (225 g) unsalted butter, cold and cubed

½ tsp salt

For the Filling:

1 ½ cups (300 g) brown sugar, packed

1 cup (320 g) light corn syrup (or golden syrup)

½ cup (115 g) unsalted butter, melted

4 large eggs, lightly beaten

2 tsp vanilla extract

½ tsp salt

3 cups (330 g) pecan halves

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 10×15-inch rimmed baking pan with parchment paper.

2. Make the crust: Mix flour, sugar, and salt in a bowl. Cut in cold butter until mixture is crumbly. Press evenly into the prepared pan.

3. Bake crust for 20 minutes, until lightly golden.

4. Prepare the filling: In a large bowl, whisk brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.

5. Stir in pecan halves, then pour filling evenly over the hot crust.

6. Bake 25–30 minutes, until the center is set.

7. Cool completely in the pan before slicing into bars or slabs.

Notes

For extra depth, toast pecans before adding to the filling.

These bars store well in an airtight container at room temperature for 2–3 days or refrigerated for up to a week.

Serve with a scoop of vanilla ice cream or whipped cream for a decadent dessert.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 280
• Sugar: 26g
• Sodium: 120mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg

Keywords: Pecan Pie Slabs, Pecan Pie Bars, Holiday Dessert, Easy Pecan Pie