Sheet Pan Pecan Pie


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

Step 1

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

Step 2

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

Step 3

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

Step 4

Pour the pecan custard mixture into the  prepared crust.

Step 5

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

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