Sheet Pan Pecan Pie


– eggs – 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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