Pecan Slab Pie

INGREDIENTS:

6 eggs

1 cup light corn syrup

1 cup brown sugar, packed

1/2 cup (1 stick) butter, melted

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1 teaspoon salt

4 cups pecan halves

2 9-inch pie crusts

DIRECTIONS:

Preheat oven to 350°F.

Let pie crusts rest at room temperature for 15 minutes.

Stack pie crusts on top of each other and roll out into a rectangle 13×18-inches.

Transfer dough to a 12×17-inch jellyroll pan and trim overhang to 1 inch. Tuck overhang under and crimp edges. Place in freezer while you work on the filling …