Sheet Pan Pecan Pie For A Crowd

Sheet Pan Pecan Pie is perfect for holidays, family reunions and whenever you need a pie for a crowd. This pecan pie is a twist on traditional pecan pie. It’s a keeper! 

When the family gets together for the holidays, I always have a dessert bar. Yes, I make several desserts because everyone has their favorite. Holidays are all about giving my guests what they want. And that means dessert. 


My favorite holiday dessert is Pecan Pie Cobbler or Carrot Cake. Or both. Hey, it’s the holidays. The extra calories don’t count. Wink. 

My husband, however, likes traditional pecan pie. He likes his pie chilled and he wants leftovers. He usually eats the second piece of pie the next morning for breakfast, with a cup of coffee. 

Instead of making two pies, I decided to try my hand at a sheet pan pecan pie (also known as a slab pie). This pie is made in a jelly roll or sheet pan (12″ x 17″). And, no, I don’t know how this will work in different-sized pans. I’ve only made this pie in a sheet pan.


When I made this pie for the first time, it got rave reviews. Everyone likes it and I like that it’s thinner than a traditional pecan pie. And that it feeds a crowd. Score! 

This is definitely a special occasion pie at my house. It calls for four cups of pecans. I’m all out of my Georgia pecans from my dad’s pecan trees. I had to purchase pecans for this one and well, it’s worth the extra expense.

Sheet Pan Pecan Pie

You will need:

  • Eggs
  • Light corn syrup
  • Light brown sugar
  • Butter
  • Vanilla extract
  • Pecan halves (4 cups)
  • Refrigerated pie crusts 

The Crust

You can definitely make your own crusts for this pie. I almost tried using puff pastry (store-bought) for this one but chickened out at the last minute. If I do try it, I’ll let you know how it turns out.

If you do make your own pie crust, you’ll need to make two pie crusts because this is a very large pie. I take the easy route on this one.

I purchase a package of refrigerated pie crusts (Pillsbury). There are two pie crusts in the package and you’ll use them both.

Stack one of the pie crusts on top of the other and roll out a little larger than the sheet pan.

Crust for Pecan PIe

Transfer the pie crust to the sheet pan. Trim to a 1″ overhang. Tuck overhang under and crimp, if desired.

Pecan Pie Crust in Pan

Place in the freezer while you whisk the filling together. 

If you’d like to make a homemade crust, try this one. It’s created especially for a sheet pan. 

The Filling

Whisk together the eggs, corn syrup, sugar, and butter in a large bowl. Stir in the pecans.

Pecan Pie Filling

Pour into the prepared crust. 


Bake until the center is just set, 40-45 minutes. 


How Do You Know When A Pecan Pie Is Done?

We’ve all been to that dinner party or family reunion when someone else made the pecan pie. And, well, you could tell. It was either really, really break-your-teeth hard (overcooked) or runny (undercooked). 

How do you know when a pecan pie is done? Pecan pie is done when it’s puffy and slightly set in the middle. The center should not wobble – just a slight jiggle –  and a knife inserted near the center will come out clean. Remember, the filling will continue to cook and fully set while the pie cools. 


If you’re still not sure whether the pie is done, the center should register 200ºF on a cooking thermometer. 

Sheet Pan Pecan Pie

Sheet Pan Pecan Pie

Yield: 16-20 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

Sheet Pan Pecan PIe is perfect for a crowd and tastes like a traditional pecan pie.


  • 6 eggs
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 Tablespoons vanilla extract
  • 4 cups pecan halves
  • 2 refrigerated pie crusts


  1. Remove pie crusts from the refrigerator and let rest at room temperature for 15 minutes.
  2. Preheat oven to 350º F.
  3. Stack one refrigerated pie crust on top of the other and roll to an 18"x13" rectangle. Transfer pie crust to a 12"x17" jellyroll pan. Trim to a 1" overhang and tuck overhang under. Crimp pie edges and place in the freezer.
  4. In a large bowl, whisk together eggs, corn syrup, sugar, butter, and vanilla. Stir in pecans.
  5. Remove the pie crust from the freezer. Pour the filling into the pie crust.
  6. Bake for 40-45 minutes. The pie should be puffed and just set in the middle. Transfer pan to a wire rack and let cool completely.
Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 463 Total Fat 32g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 22g Cholesterol 85mg Sodium 179mg Carbohydrates 42g Net Carbohydrates 0g Fiber 3g Sugar 30g Sugar Alcohols 0g Protein 6g


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About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!



    This has become one of my new faves!

  2. I will be making this. I know lots of people who love pecan pie, myself included. This looks scrumptious!

  3. What a beautiful, tasty sheet pan recipe! My fork is ready. I want a piece of this yummy pecan pie right now!

  4. Girl, you don’t even know how much I love a pecan pie. And how jealous I am that you can get free pecans from your dad’s tree. The sheet pan pecan pie looks like a real winner of a recipe to me. I’ll definitely be making that for Thanksgiving this year!

  5. Pecan pie is such a treat. And now that I know it’s so easy and quick to make, I’ll have to prepare one soon. Yum!

  6. Pecan pie is so good. It’s probably one of my favorite pies too. I have never tried making it on a sheet pan though. Looking forward to trying it.

  7. My grandma always made pecan pies for the holidays. It was never my favorite though. I’d rather have peach, apple, or cherry pie. 🙂

    I do like the idea of making a sheet pan pie. Less crust is always a good thing. 🙂

  8. Ahh, I want this right now! I think this would be a perfect gift for christmas too. My friends would be so happy!

  9. I am tempted to make pecan pie now. Looks delicious. I love it, but never tried it myself. I need to your recipe is so perfect

  10. I love how simple it is to make! I love pecan pie, a must-have dessert item for fall!

  11. Pecan Pie is our favorite dessert. I should make your recipe, may family will thank you for sure!

  12. Trying to take my mind off the terrible sore throat I have and all I can think about is staying hydrated and indulging on some homemade pecan pie or carrot cake. I just might try this Sheet Pan Pecan Pie when I feel better.

  13. Annemarie LeBlanc says

    We order this from our favorite restaurant for dessert. I did not know it was so easy to make. I saved the recipe and will bake this pie this weekend. Yum.

  14. Hi Alli,
    That sheet pan pecan pie looks tasty! Pecan Pie for breakfast – agree with your husband:) I think I’ve tried making a pecan pie like once that didn’t run so great! How fun though that your dad owns a pecan tree (pecans are so expensive, especially this time of year). I fee your disappointment of having to buy since you ran out!

  15. This is what I love making for the holidays. I’m going to make your recipe and let you know how it goes.

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