Craving a dessert that perfectly blends the richness of pecan pie with the comfort of a cobbler? Look no further than this mouthwatering Pecan Pie Cobbler! With its buttery layers, gooey pecan filling, and flaky crust, this dessert is perfect for family gatherings, holidays, or anytime you want a sweet treat that’s sure to impress. The recipe combines the classic flavors of a Southern pecan pie with the simplicity of a cobbler, giving you the best of both worlds. Whether served warm with a scoop of ice cream or enjoyed on its own, this cobbler will have everyone asking for seconds.
Ingredients
- 2 rolled refrigerated pie crusts (two come in a package)
- 2 ½ cups brown sugar
- ½ cup butter, melted + 1 tablespoon for brushing the crust
- 2 ½ cups light corn syrup
- 4 teaspoons vanilla extract
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- 1 ½ cups pecan halves (for topping)
Instructions
1. Preheat the Oven
Begin by preheating your oven to 425°F (220°C). This initial high temperature helps the crust achieve a beautiful golden color while baking. While the oven heats up, grease a 9×13-inch casserole dish with non-stick spray or butter to prevent sticking.
2. Prepare the Pie Crust
Roll out one of the refrigerated pie crusts into a rectangle shape, large enough to cover the bottom of your prepared casserole dish. Carefully press the crust into the dish. Unlike a traditional pie, this crust doesn’t need to go up the sides, just enough to form the bottom layer of your cobbler.
3. Make the Pecan Filling
In a large mixing bowl, combine the 2 ½ cups brown sugar, ½ cup melted butter, 2 ½ cups light corn syrup, 6 lightly beaten eggs, and 4 teaspoons vanilla extract. Stir everything together until smooth and well-mixed. Then, fold in the 2 cups of chopped pecans, making sure they are evenly distributed throughout the filling. The mixture will be rich and syrupy, which is exactly what you want for a gooey cobbler base.
4. Assemble the First Layer
Pour half of the pecan filling over the crust in your casserole dish, spreading it out to cover the entire surface. This layer will bake to form the base of the cobbler, offering the perfect contrast between the flaky crust and the sweet, nutty filling.
5. Add the Top Crust
Next, roll out the second pie crust and carefully place it on top of the pecan filling. This top crust adds a satisfying flaky layer that crisps up beautifully in the oven. Brush the top of the crust with 1 tablespoon of melted butter, which helps achieve that golden-brown finish we all love.
6. First Bake
Place the casserole dish in the preheated oven and bake at 425°F (220°C) for 15 minutes. This initial high-temperature bake ensures the crust becomes flaky and golden without overbaking the filling.
7. Reduce Oven Temperature
After 15 minutes, take the dish out of the oven and lower the oven temperature to 350°F (175°C). This slower bake will allow the cobbler filling to set without burning the crust.
8. Second Layer of Filling
Stir the remaining pecan mixture to redistribute any nuts that may have settled, and then pour it over the top crust in the casserole dish. This second layer of filling will seep through the crust, creating an irresistibly gooey middle.
9. Add Pecan Halves
For a beautiful finish, arrange the 1 ½ cups of pecan halves on top of the filling. You can place them randomly or arrange them in a pattern to give the cobbler a more decorative look. As the pecan halves bake, they’ll toast to perfection, adding a crunchy texture that balances the soft filling.
10. Second Bake
Return the dish to the oven and bake at 350°F (175°C) for an additional 30 minutes, or until the filling is set and the top is golden brown. You’ll know it’s done when the filling is no longer jiggly and the pecans on top have toasted to a rich, golden hue.
11. Cool and Serve
Once the cobbler is baked to perfection, remove it from the oven and let it cool for at least one hour before serving. This cooling time allows the filling to firm up, making it easier to slice. For an extra indulgent treat, serve your Pecan Pie Cobbler warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.