Step 1

Preheat oven to 350°F.

Step 2

Let pie crusts rest at room temperature for 15 minutes.

Step 3

Stack pie crusts on top of each other and roll out into a rectangle 13x18-inches.

Step 4

Transfer dough to a 12x17-inch jellyroll pan and trim overhang to 1 inch. Tuck overhang under and crimp edges. Place in freezer while you work on the filling:

Step 5

In a large bowl, whisk together the eggs, corn syrup, sugar, butter, vanilla, cinnamon, and salt until combined. Stir in pecans.

Step 6

Remove pie crust from freezer and pour filling into crust.

Step 7

Bake until filling has puffed and just set in the middle, 40-45 minutes. Transfer to a wire rack to cool completely before slicing and serving. Enjoy!