Nancy Fuller's Pecan Slab Pie

Step 1

Preheat oven to 350°F. On a lightly floured surface, roll dough to an 18-by-13-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under; crimp as desired. Freeze 25 minutes.

Step 2

Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, cinnamon, and salt in a bowl. Stir in pecans. Transfer to prepared piecrust.

Step 3

Bake until filling is puffed and the center is just set, 40 to 45 minutes. Transfer pan to a wire rack and sprinkle with flaked salt. Let cool completely.