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Pecan Slab Pie

Pecan Slab Pie
Nonstick cooking spray for baking sheet • 2 - 14.1 ounce boxes of regenerated pie crust ( 4 crusts total) • 2 cups packed dark brown sugar • 1 cup granulated sugar 4 large eggs • 2 sticks (1 cup) unsalted butter, melted • 1/4 cup milk • 1/4 cup all purpose flour • 4 teaspoons grated lemon zest • 6 tablespoons lemon juice 1 tablespoon vanilla extract • 2 cups chopped pecans • 2 cups pecan halves
Preheat oven to 325 degrees. Spray 17 by 12 inch rimmed baking sheet with nonstick cooking spray. Unroll pie crust and place them on the baking sheet. Line them up so they meet in the center of the baking sheet and overlap a bit. Cut the crusts to fit together in a rectangle slightly larger than the baking sheet, pinching the center seams together. Crimp the dough around the edges of the baking sheet and cut off any excess dough around the edges. Chill in refrigerator while making the filling. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups of chopped pecans until combined. Pour into unbaked pie shell. Arrange the pecan halves scattered around on the top of the pie. Bake until the crust is golden brown and the filling set but still loose in the center (it will set as it cools), about 50 minutes. Serve warm or @ room temperature.