Pecan Slab Pie

Ingredients

1. 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2. 4 eggs
3. 1/2 cup butter, melted
4. 1 1/4 cups light corn syrup
5. 1 1/2 cups packed brown sugar
6. 3/4 teaspoon salt
7. 3 cups pecan halves or pieces

Step

Heat oven to 375°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 18x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides, stretching dough to fit, if necessary. Fold extra crust underneath and slightly on top edges of pan. Flute or crimp edges. Bake 7 minutes.

In large bowl, beat eggs, melted butter, corn syrup, brown sugar and salt with whisk until well blended; stir in pecans. Pour evenly into prebaked crust.

Bake 25 to 30 minutes or until center is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store in refrigerator.