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+ servings
5 from 1 vote

Brown Butter Slab Pecan Pie

With maple syrup, brown butter, and bourbon, this Pecan Slab Pie has the best flavor and is an easy way to feed your holiday crowd.


  • 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.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!