Lemon Pecan Slab Pie Recipe | Trisha Yearwood | Food Network

Ingredients

• Nonstick cooking spray, for the baking sheet
• Two 14.1-ounce boxes refrigerated pie crust (4 crusts total)
• 2 cups firmly 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 finely grated lemon zest plus 6 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 cups chopped pecans plus 3 cups pecan halves