Pecan Pie Cobbler
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.
Servings: 12 servings
Calories: 450kcal
Equipment
- Casserole Dish
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Rolled refrigerated pie crusts Two come in a package.
- 2.5 cups Brown sugar
- 0.5 cup Butter Melted + 1 tablespoon for brushing the crust.
- 2.5 cups Light corn syrup
- 4 teaspoons Vanilla extract
- 6 large Eggs Lightly beaten.
- 2 cups Chopped pecans
- 1.5 cups Pecan halves For topping.
Instructions
- 1. Preheat oven to 425°F (220°C). Grease a 9x13-inch casserole dish.
- 2. Roll out one pie crust to fit the bottom of the dish.
- 3. In a large bowl, mix brown sugar, melted butter, corn syrup, eggs, and vanilla extract. Stir in chopped pecans.
- 4. Pour half of the filling over the bottom crust.
- 5. Roll out the second pie crust and place it over the filling. Brush with 1 tablespoon melted butter.
- 6. Bake at 425°F for 15 minutes.
- 7. Reduce oven temperature to 350°F (175°C). Remove dish from the oven.
- 8. Stir remaining filling and pour over the top crust.
- 9. Arrange pecan halves on top for decoration.
- 10. Bake at 350°F for 30 minutes, or until the filling is set.
- 11. Allow to cool for at least 1 hour before serving.
Notes
For best results, serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 450kcal | Fat: 22g