Lemon Pecan Pie on a Sheet Pan

Ingredients:

• 2 packages of chilled pie dough (4 layers total) at 400g each
• 2 cups dark brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 220 g melted unsalted butter
• 1/4 cup milk
• 1/4 cup premium flour
• 4 tsp finely grated lemon zest + 6 tbsp lemon juice
• 1 tbsp vanilla extract
• 2 tbsp. chopped pecans + 3 tbsp. pecan halves

Preparation:

1. Preheat oven to 350°F (160°C). Spray a 16×12-inch (42×30 cm) rimmed baking sheet with cooking spray.
2. Roll out the pie dough and place the layers on the prepared baking sheet. Arrange them so they meet in the center of the baking sheet and overlap slightly. Trim the layers to form a rectangle slightly larger than the baking sheet, pinching the center seams. Fold the dough over the edges of the baking sheet and trim off any excess. Refrigerate while preparing the filling.
3. In a large bowl, combine the brown sugar, granulated sugar, and eggs until smooth. Beat in the butter, milk, flour, lemon zest and juice, vanilla, and 2 cups of chopped nuts until smooth.
4. Pour the filling over the crust. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still slightly runny in the center (it will set as it cools), about 50 minutes. Serve the pie warm or let it cool to room temperature.