Sheet Pan Pecan Pie
– Eggs – Light corn syrup – Light brown sugar – Butter – Vanilla extract – Pecan halves (4 cups) – Refrigerated pie crusts
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 a 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 custard mixture into the prepared crust.
Bake for 40-45 minutes or until the center is just set.