Sheet Pan Pecan Pie
– light corn syrup
– packed brown sugar
– butter, melted
– vanilla extract
– pecan halves
– Pillsbury Refrigerated Pie Crusts ( 14.1 oz.)
Sprinkle a little flour on a hard surface. Stack one of the pie crusts on top of the other and roll out a little larger than the sheet pan.
Transfer the pie crust to the sheet pan. Trim to a 1″ overhang. Tuck overhang under and crimp, if desired.
Whisk together the eggs, corn syrup, sugar, and butter in a large bowl. Stir in the pecans.
Pour the pecan mixture into the prepared crust.
Bake until the center is set, 40-45 minutes
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