Sheet Pan Pecan Pie

When you need to feed a huge crowd, this is what you want on the dessert table. Pecan pie is loved by southerners old and young. Sheet pan desserts can be cut small into bite size pieces for parties where guests graze or like bite-sized snacks.

Ingredients:

For the Crust:

• 1 package of refrigerated pie crust or homemade pie crust that makes two rounds

For the Filling:

• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1 cup light brown sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 teaspoons bourbon (optional)
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust onto a parchment paper-lined sheet pan, covering the bottom.
3. Arrange the pecan halves evenly over the crust.
4. In a mixing bowl, beat the eggs. Add in the corn syrup, sugar, melted butter, vanilla extract, bourbon and salt. Mix until well combined.
5. Pour the pecan pie filling over the pecans, ensuring an even distribution.
6. Bake in the preheated oven for about 25-30 minutes or until the filling is set and the crust is golden brown.
7. Remove from the oven and allow the sheet pan pecan pie to cool for at least 1 hour before slicing.
8. Slice into squares and serve. Optionally, you can add a dollop of whipped cream or a scoop of vanilla ice cream on top.

*Note: Additions that I will often add are shredded coconut and/or coconut to the mixture. I will also spread a layer of cream cheese on the crust before adding the pecans and filling.