We love our Easy Pecan Pie recipe so much, we just knew we had to make a sheet-pan pie version! Flaky Pillsbury™ pie crust pairs perfectly with a simple and decadent gooey pecan filling in this crowd-pleasing slab pie that's made for the holidays.
Pecan Slab Pie
- Prep Time 20 min
- Total 3 hr 0 min
- Ingredients 7
- Servings 16
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 4 eggs
- 1/2 cup butter, melted
- 1 1/4 cups light corn syrup
- 1 1/2 cups packed brown sugar
- 3/4 teaspoon salt
- 3 cups pecan halves or pieces
Instructions
-
Step1Heat oven to 375°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough to fit, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 7 minutes.
-
Step2In large bowl, beat eggs, melted butter, corn syrup, brown sugar and salt with whisk until well blended; stir in pecans. Pour evenly into prebaked crust.
-
Step3Bake 25 to 30 minutes or until center is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.
Nutrition
480
Calories
26g
Total Fat
4g
Protein
55g
Total Carbohydrate
28g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 480
- Calories from Fat
- 240
- Total Fat
- 26g
- 41%
- Saturated Fat
- 8g
- 38%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 320mg
- 13%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 28g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the
Pillsbury Kitchens
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