Brown Butter Slab Pecan Pie
Made with maple syrup, brown butter, and a hint of bourbon, this Pecan Slab Pie has the *best* flavor and is an easy way to feed your crowd at Thanksgiving or any special occasion. Less stress than a regular pie and just as beautiful!
If you love the idea of baking a pie from scratch but find the idea of it a bit stressful, this easy slab pecan pie is the answer for you!
I grew up eating a steady stream of pumpkin pie on Thanksgiving, but my husband is a pecan pie kind of dude, 100 percent. After experimenting with all sorts of recipes, this variation is hands down my favorite to make — and to eat. 😉
What makes this the best pecan pie
- Incredible flavor. Maple syrup, browned butter, brown sugar + bourbon = aaaall the flavor.
- Feeds a crowd. More slices mean more happy people!
- Easy and unfussy. Traditional pies can be really frustrating with falling and uneven crusts. Slab pies are way more reliable! Also, because the filling is in a thinner layer, it bakes more evenly and slices more easily without oozing out everywhere.
What is a slab pie?
If you’ve never had or heard of slab pie before, it’s simply a pie baked in a sheet pan or jelly roll pan instead of a traditional pie plate. The slab pie is then cut into squares or bars.
You can usually serve more people from a slab pie — 10 or 12 easily — which makes them great for holidays and feeding a crowd.
What type of pan do I use for slab pie?
This recipe fits perfectly in a rimmed 10-by-15 inch cookie sheet and will work in any pan close to those dimensions. A jelly roll pan or anything with a decently-sized rim will work, too.
Can I leave out the bourbon?
Yes, you can absolutely omit the bourbon. The pie will still be absolutely delicious!
How do I make decorative pie crust shapes?
This recipe uses two standard pie crusts, and as a bonus, will probably yield a bit of extra crust that can be used to make pretty decorative shapes like the leaves shown here. These add such a festive touch for a holiday pie!
Roll out the extra crust on a floured work surface, cut into shapes, and brush them lightly with a bit of milk or beaten egg. You can make any shape that you like, but if you’re looking for cute mini cookie cutters, try an inexpensive, versatile set like this. To make the little leaf veins, just trace lines into the shapes with a small, sharp paring knife.
Bake on a parchment-lined baking sheet for about 10 minutes at 350 degrees F, until lightly browned. Set aside to cool, then arrange however you like on top of the pie.
How to tell when a slab pecan pie is done?
Since this is a slab pie, it will bake more quickly than a traditional pie. It’s also a bit more forgiving, which is SO nice! The key things to watch for? The crust should be lightly golden brown, and the filling should be just set in the middle. This means that if you jostle the pan slightly, the middle will just barely jiggle, if at all.
Storage and make ahead tips
One more bit of good news: pecan pie is totally fine to leave out at room temperature for at least 2-3 days! So you can easily make this pie ahead of time, and simply wrap it up tightly — still in the baking sheet — with plastic wrap and/or aluminum foil until ready to slice and serve.
Serve this pie with a scoop of ice cream or whipped cream. Top it off with a light dusting of cinnamon for an extra magical touch!
A slice of this pie is *amazing* with a piping hot cup of coffee, too!
If you try this slab pecan pie, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
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Brown Butter Slab Pecan Pie
- 2 pie crusts see note
- 1/2 cup butter
- 1 cup brown sugar light or dark, tightly packed
- 1/2 cup maple syrup
- 1/2 cup light corn syrup
- 1/4 cup heavy cream
- 4 large eggs
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt plus more to sprinkle
- 6 cups pecan halves
- Roll and press pie crusts together into a large rectangle. Gently lift and transfer into a rimmed baking sheet, pressing into the corners and up the sides. Trim and crimp edges as desired. Transfer baking sheet to the freezer for about 25 minutes while you prepare the pie filling.
- Preheat oven to 350 degrees F.
- To make the filling, melt butter in a large saucepan over medium heat. Let it bubble, foam, and start to brown. When butter is fragrant and flecked with dark brown specks, add brown sugar, maple syrup, corn syrup, and cream. Whisk briskly until the mixture is smooth and the sugar is dissolved. Bring to a boil, let bubble for 3 minutes, then remove from the heat. Stir in bourbon, vanilla, cinnamon, and 1/2 teaspoon sea salt.
- Crack eggs into a small bowl or liquid measuring cup. Spoon a small amount of the syrup mixture over the eggs, whisking constantly so the eggs don’t scramble. Slowly pour the egg mixture back into the saucepan, continuing to whisk constantly. Stir in pecans.
- Remove sheet pan from freezer and pour the filling into the prepared crust. Bake 25-30 minutes, until crust is golden brown and filling is just set in the middle. Let cool before slicing and digging in.
- Pie Crusts. You can use either refrigerated or homemade pie crusts for this. Just be sure they are cold and that you have two crusts—enough for two standard pecan or pumpkin pies, for instance.
- Pan Size. The pie shown here was baked in this 10”x15” nonstick cookie sheet. I love it and it’s very affordable! Use anything with a rim that is close to this size.
- Pie Crust Leaves. If you have a bit of extra crust after trimming the edges, use it to make cute shapes and decorate the top of the pie! Roll out the extra on a floured work surface, cut into shapes, and brush them lightly with a bit of milk or beaten egg. Bake on a parchment-lined baking sheet for about 10 minutes at 350 degrees F, until lightly browned. Set aside to cool, then arrange however you like on top of the pie. You can cut these into any shape that you like, but if you’re looking for cute mini cookie cutters, try an inexpensive, versatile set like this.
- Storage. Pie keeps well at room temperature for at least 2-3 days.
This post was originally published November 22, 2016. I’ve updated it with an improved recipe, new photos, and more helpful tips and tricks.
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