SHEET PAN PECAN PIE FOR A CROWD

Ingredients

• 6 eggs
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1/2 cup butter, melted
• 2 Tablespoons vanilla extract
• 4 cups pecan halves
• 2 refrigerated pie crusts

Instructions

1. Remove pie crusts from the refrigerator and let rest at room temperature for 15 minutes.
2. Preheat oven to 350º F.
3. Stack one refrigerated pie crust on top of the other and roll to an 18"x13" rectangle. Transfer pie crust to a 12"x17" jellyroll pan. Trim to a 1" overhang and tuck overhang under. Crimp pie edges and place in the freezer.
4. In a large bowl, whisk together eggs, corn syrup, sugar, butter, and vanilla. Stir in pecans.
5. Remove the pie crust from the freezer. Pour the filling into the pie crust.
6. Bake for 40-45 minutes. The pie should be puffed and just set in the middle. Transfer pan to a wire rack and let cool completely.

This article and recipe adapted from this site

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