Sheet Pan Pecan Pie
A large-format pecan pie baked in a 9×13-inch pan, featuring a crisp pastry base and a rich filling of pecans, brown sugar, corn syrup, eggs, butter, and vanilla. Once fully cooled, the pie is cut into convenient squares for serving.
Pin it to remember it!
Print Recipe
Ingredients
For the crust:
- 1 batch pie pastry homemade or prepared, sized to line a 9×13-inch baking pan
For the filling:
- ½ cup firmly packed light brown sugar
- 2 cups pecan halves
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup light corn syrup
- ¼ cup butter melted and allowed to cool slightly
Instructions
- Preheat the oven to 350°F (175°C).
- Cover the inside of a 9×13-inch baking pan with parchment paper to help prevent the pastry from sticking.
- Roll the pie pastry into a shape large enough to cover the bottom of the pan and extend slightly upward along the sides.
- Carefully position the pastry in the prepared pan, then shape or crimp the edges as necessary to create an even border.
- Transfer the pastry-lined pan to the freezer while the filling is prepared. Chilling the crust at this stage helps it retain its shape while baking.
- Place the eggs, light corn syrup, packed brown sugar, cooled melted butter, and vanilla extract in a large mixing bowl.
- Whisk thoroughly until the filling is smooth and all ingredients are evenly incorporated.
- Add the pecan halves and gently stir until they are uniformly coated with the filling mixture.
- If desired for presentation, set aside a small handful of the pecan halves before mixing them in so they can be arranged over the surface before baking.
- Take the chilled crust from the freezer and distribute the prepared pecan filling evenly over the pastry.
- Arrange any reserved pecan halves across the top of the filling.
- Place the pan carefully in the preheated oven and bake for 45–50 minutes, until the center of the filling is set and the exposed crust around the edges has developed a golden-brown color.
- If the pastry edges begin to darken too quickly, loosely shield them with aluminum foil during the remaining baking time.
- Leave the baked pecan pie in the pan until it has cooled completely.
- After cooling, use the parchment paper to carefully lift the pie from the pan, then cut it into individual squares.
- For clean, well-defined portions, slice with a sharp knife and wipe the blade between cuts.