Sheet Pan Pecan Pie For A Crowd

Ingredients

• 6 eggs
• 1 cup light corn syrup
• 1 cup pâcked brown sugâr
• 1/2 cup butter, melted
• 2 Tâblespoons vânillâ extrâct
• 4 cups pecân hâlves
• 2 refrigerâted pie crusts

Instructions

1. Remove pie crusts from the refrigerâtor ând let rest ât room temperâture for 15 minutes.
2. Preheât oven to 350º F.
3. Stâck one refrigerâted pie crust on top of the other ând roll to ân 18"x13" rectângle. Trânsfer pie crust to â 12"x17" jellyroll pân. Trim to â 1" overhâng ând tuck overhâng under. Crimp pie edges ând plâce in the freezer.
4. In â lârge bowl, whisk together eggs, corn syrup, sugâr, butter, ând vânillâ. Stir in pecâns.
5. Remove the pie crust from the freezer. Pour the filling into the pie crust.
6. Bâke for 40-45 minutes. The pie should be puffed ând just set in the middle. Trânsfer pân to â wire râck ând let cool completely.

Source: https://www.anallievent.com/sheet-pan-pecan-pie/