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Pecan Slab Pie is an easy way to feed your Thanksgiving crowd their favorite Pecan Pie. Flavored with bourbon and sweetened perfectly with Karo® Corn Syrup, this Pecan Slab Pie will be a new holiday family favorite.

Pecan Slab Pie is the perfect dessert to feed a Thanksgiving crowd. It comes together in less than 20 minutes!

This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.

I have a confession to make: I’m a Thanksgiving control freak.

They say the first step is admitting it, right?

I host Thanksgiving dinner every year. And every year this control freak side of me comes out as I plan my menu.

Pecan Slab Pie is an easy way to feed a crowd! Simple, classic, and totally delicious!

I know some families divvy out the courses, with different family members each bringing a dish, potluck style.

But not at my house. I typically always make 90% of the food with the exception of sides like carrots and corn.

It’s not that my family members can’t cook. I mean, I learned to bake from my Nana, so it’s not like I’m the only one in the family who knows her way around the kitchen.

Pecan Slab Pie is going to quickly become your new favorite way to feed a crowd. So perfect for the holidays!

I just can’t seem to let the Thanksgiving meal go. From our favorite stuffing to Sweet Potato Casserole to perfectly smooth mashed potatoes, I just really love making Thanksgiving dinner. Seeing everyone sit down together to chat and laugh over a meal I made really is the best feeling.

This year, I’m adding this Pecan Slab Pie to the dessert menu alongside my traditional Pumpkin Roll.

Pecan Slab Pie is an easy way to feed your Thanksgiving crowd. Simple, delicious and totally festive!


Slab pie is the perfect option for a holiday meal. Slab pies actually come together pretty quickly, especially if you use a frozen or refrigerated pie crust. Of course, you can totally use your favorite homemade crust as well.

If you’ve never had a slab pie, it is a pie that is baked in a sheet pan or jelly roll pan instead of a pie plate. The pie is cut into squares or bars.

Pecan Slab Pie is simple to make and delicious to eat. Perfect for holiday entertaining.

Slab pies are great for feeding crowds.

They usually feed closer to 12 or more people, depending on how big you cut the pieces, while I have a hard time getting more than about 8-10 slices out of a regular pie, I can easily serve 10-12 people hearty portions with a slab pie.

Pecan Slab Pie is an easy way to feed your Thanksgiving crowd their favorite Pecan Pie. Easy and totally delicious!


This Pecan Slab Pie is a twist on Karo® Corn Syrup’s Bourbon Pecan Pie recipe. To turn it into a slab pie – and make it easier to feed to a crowd – I used two 9-inch pie crusts stacked on top of each other and rolled them into a rectangle instead of a circle.

Most Pecan Pie recipes use corn syrup in the filling, and this one also uses this classic ingredient in this holiday favorite. This bourbon pecan pie filling uses Karo® Corn Syrup to bind everything together and sweeten it to perfection. It’s the best when paired with the brown sugar in the filling.

Pecan Slab Pie is going to be your new favorite Thanksgiving dessert. It's easy to make and feeds a crowd!

And don’t forget about that splash of bourbon. I promise it doesn’t make this Pecan Slab Pie boozy at all. It just adds a little something extra to the filling. Don’t skip it!

Your family will love ending the Thanksgiving meal with this Pecan Slab Pie, and I know you’ll love how easy it is to make.

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Pecan Slab Pie

By: Jamie
4.30 from 20 ratings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 16
Pecan Slab Pie is an easy way to feed your Thanksgiving crowd their favorite Pecan Pie. Flavored with bourbon and sweetened perfectly with Karo® Corn Syrup, this Pecan Slab Pie will be a new holiday family favorite.


  • 2 9-inch refrigerated pie crusts
  • 8 tablespoons butter softened
  • 1 cup dark brown sugar
  • 4 eggs slightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup Karo® Light Corn Syrup
  • 1 tablespoon Argo® Corn Starch
  • 2 tablespoons bourbon
  • 3 ½ cups pecan halves


  • Preheat oven to 350°F.
  • Lightly flour your work surface. Unroll the pie crusts and stack one on top of the other. Use a rolling pin to roll the crusts into a large rectangle, about 17 x 12-inches. This size will fit perfectly into a 15 x 10-inch sheet pan with a little extra dough to crimp, or fold over to create an edge. Place the pan into the refrigerator while you prepare the filling.
  • Cream together butter and brown sugar in medium bowl. Add eggs, vanilla, corn syrup, corn starch and bourbon. Blend well.
  • Place 2 cups pecans in bottom of pie crust. Pour pie mixture over the pecans, then top with remaining 1 1/2 cups pecans.
  • Bake at 350°F for 40 to 45 minutes or until center appears barely set. Cool to room temperature on wire rack.


Calories: 432kcal, Carbohydrates: 44g, Protein: 5g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 165mg, Potassium: 145mg, Fiber: 3g, Sugar: 31g, Vitamin A: 247IU, Vitamin C: 0.2mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Jane Keith says:

    Have you tried adding Chocolate Chips, maybe 1 cup to make a choc. pecan slab pie? Do you think it would work?

    1. Jamie says:

      Yes! Totally works. Enjoy!

  2. Robert says:

    I love these small servings in comparison to a full slice of pie. Hard to go wrong with butter, brown sugar, and bourbon. De-lish!

    1. Jamie says:

      Thanks so much for stopping by, Robert! I appreciate you taking the time to comment. Happy Baking!

  3. Gloria says:

    Hi Jamie,
    My son requested this slab pecan pie for his birthday.  I will have an 11 and 15yr old at dinner celebration.  Will the bourbon cook off for young kids or not.  Don’t want their parents to get upset.  Thanks

    1. Jamie says:

      Hi Gloria – Yes, the alcohol will bake out so it is safe to share with kids. Hope this helps! Happy baking.

  4. Susan S. says:

     Making it for our Thanksgiving dinner tomorrow. Snuck a taste of the raw filling and OH MY STARS it’s delicious. 

    1. Jamie says:

      So happy to hear you enjoyed the pie, Susan! Thanks so much for stopping by and leaving your feedback!

  5. Leslie Stewart says:

    Hi, I have this in the oven! Does this need to be refrigerated? I was going to cut it tomorrow and plate it. I just want to make sure if I can leave it on counter or throw in the fridge. Thanks!

    1. Jamie says:

      Hi Leslie – Pecan pie is fine to be left at room temp. Thanks for stopping by!

    1. Jamie says:

      Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!

  6. Cindy says:

    What might be an acceptable substitute for the bourbon? Or is it OK to omit it? Thanks for your input. Happy Thanksgiving!

    1. Jamie says:

      Hello! I haven’t attempted this recipe without the bourbon, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.

  7. Liz S. says:

    Thanksgiving control freaks, unite!

    1. Jamie says:

      Haha! Glad to know I’m not the only one. Thanks so much for stopping by, Liz! I appreciate you taking the time to comment. Happy Baking!