| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the baking sheet
- Two 14.1-ounce boxes refrigerated pie crust (4 crusts total)
- 2 cups firmly packed dark brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 sticks (1 cup) unsalted butter, melted
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2 cups chopped pecans plus 3 cups pecan halves
Instructions
- Preheat the oven to 325 degrees F. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray.
- Unroll the pie crusts and place them in the prepared baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill while preparing the filling.
- In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
- Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 50 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 824 |
| Total Fat | 49 g |
| Saturated Fat | 18 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 3 g |
| Sugar | 53 g |
| Protein | 6 g |
| Cholesterol | 103 mg |
| Sodium | 312 mg |
Reviews
rave reviews. but i think it came out more like a lemon bar with pecans. we all loved it but would probably half the lemon if you’re looking for more of a traditional pecan pie situation. we did a thanksgiving football mashup instead of a sit down dinner, so this pie turned bar situation was perfection for a buffet style menu with everything served at once. thank you trisha! love your recipes!!!
Really good and simple, made it per instructions
The recipe says to mix the sugars and eggs first and then add the other ingredients. The video shows adding the melted butter with the sugars and eggs in the first mixing. Unfortunately, I didn’t watch the video and only went by the recipe and the mixture separated and RUINED the pie!!!
This has become a must have at our house. Super easy to make and so delicious.
Great dessert
Too lemony for our pecan pie fanatic family. I’ll make it again but leave out the lemon. Love the sheet pan format.
I have made this for two years straight LOVE this pecan pie recipe!
I cut back on the lemon based on other reviews and I’m glad that I did. I like the lemon, but definitely less of it. I also wish I had made homemade crust. The store bought name brand roll-out crust leaves a really strange aftertaste and is “waxy”, not flaky. The filling is amazing, though, and I like this SO much better than the corn syrup versions.
Absolutely DELICIOUS!! I’ve already made 3 this x-mas and have 1 more to make for dinner at relatives. LOVE the lemon….
If you really like a strong lemon taste then it’s good. If I was ever to make this again I would definitely cut most of the lemon out. What she has makes it to lemony, no one hardly touched it once they tasted it & I followed the recipe as written & I’m a seasoned baker.