Pecan Pie Cobbler
Creamy, nutty, and irresistibly gooey — Pecan Pie Cobbler is the kind of dessert that sneaks into your heart the moment you pull it from the oven.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 box refrigerated pie crust softened to room temperature
- 2.5 cups light corn syrup
- 2.5 cups packed brown sugar
- 0.5 cup melted butter
- 4.5 teaspoons vanilla extract
- 6 large eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray as needed to coat the baking dish
- 2 cups pecan halves for decorating the top
- Vanilla ice cream optional, for serving
Instructions
- Preheat the oven to 425 degrees F. Grease a 13×9-inch glass baking dish with shortening or cooking spray so the crust won’t stick.
- Remove one pie crust from the pouch and unroll it on a clean work surface. Roll it gently into a 13×9-inch rectangle if needed.
- Place the rolled crust into the prepared baking dish and trim the edges to fit snugly against the sides.
- In a large mixing bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and beaten eggs until smooth and glossy.
- Stir in coarsely chopped pecans until evenly incorporated into the filling.
- Spoon half of the filling into the crust-lined dish, spreading it gently so it covers the bottom layer.
- Remove the second pie crust from the pouch, unroll it, and roll it into a 13×9-inch rectangle to match the pan.
- Place the second crust over the filling, trimming the edges to fit and sealing gently around the edges to keep the filling contained.
- Lightly spray the top crust with butter-flavor cooking spray to promote browning and a glossy finish.
- Bake at 425 degrees F for 14 to 16 minutes, or until the top crust is nicely browned.
- Reduce the oven temperature to 350 degrees F. Carefully remove the dish from the oven.
- Spoon the remaining filling over the partially baked pastry layer, spreading it carefully to avoid tearing the crust.
- Arrange pecan halves on top in a decorative pattern.
- Return the dish to the oven and bake for an additional 30 minutes, or until the filling is set and no longer jiggly in the center.
- Remove from the oven and allow the cobbler to cool on a rack for about 20 minutes.
- Serve warm, optionally with scoops of vanilla ice cream.
Notes
Use room-temperature eggs and softened pie crust for even mixing and easy handling. If your pecans are not toasted, quickly toast them in a dry skillet over medium heat for 3–4 minutes to boost flavor.