Pecan Pie Cobbler is a delightful twist on the traditional pecan pie, combining the best elements of a classic pie with the comforting appeal of a cobbler. This dessert is perfect for holidays, family gatherings, or any occasion where you want to impress your guests with a rich, sweet treat. The cobbler features layers of flaky pie crust, gooey pecan filling, and a beautiful topping of pecan halves, creating a symphony of textures and flavors that are sure to please.
My love for Pecan Pie Cobbler began during a Thanksgiving dinner at my grandmother’s house. She had always been famous for her pecan pie, but one year she decided to surprise us with this cobbler version. The warm, aromatic filling combined with the buttery crust and the crunch of pecans made it an instant family favorite. The added touch of serving it with a scoop of vanilla ice cream elevated the experience to pure bliss. This dessert has since become a staple at our holiday dinners, and I’m thrilled to share this cherished recipe with you.
Ingredients
1 Box refrigerated pie crusts, softened as directed on the box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Instructions
Step 1: Prepare the Baking Dish and Crust
Preheat the Oven:
Preheat your oven to 425°F (220°C). This high initial temperature helps to set the bottom crust quickly, preventing it from becoming soggy.
Prepare the Baking Dish:
Grease a 13×9-inch (3-quart) glass baking dish with shortening or butter-flavor cooking spray to ensure the cobbler does not stick to the dish.
Prepare the First Pie Crust:
Remove one pie crust from the box and unroll it onto a clean work surface. Using a rolling pin, roll it out into a rectangle that fits the dimensions of your baking dish (13×9 inches).
Place the rolled-out crust into the greased baking dish, pressing it gently to fit and trimming any excess dough around the edges.
Step 2: Make the Filling
Mix the Filling Ingredients:
In a large bowl, combine 2 1/2 cups of light corn syrup, 2 1/2 cups of packed brown sugar, 1/2 cup of melted butter, 4 1/2 teaspoons of vanilla, and 6 slightly beaten eggs. Use a wire whisk to blend the ingredients until they are fully incorporated and smooth.
Stir in 2 cups of coarsely chopped pecans, ensuring they are evenly distributed throughout the mixture.
Add the Filling to the Crust:
Spoon half of the pecan filling mixture into the crust-lined baking dish, spreading it evenly to cover the bottom crust.
Step 3: Add the Second Crust and Bake
Prepare the Second Pie Crust:
Unroll the second pie crust onto your work surface and roll it out into a 13×9-inch rectangle.
Carefully place this crust over the filling in the baking dish, pressing the edges to fit and trimming any excess dough.
Spray with Cooking Spray:
Lightly spray the top crust with butter-flavor cooking spray. This will help the crust to brown beautifully and add a slight buttery flavor.
Initial Baking:
Bake the cobbler in the preheated oven for 14 to 16 minutes, or until the top crust is golden brown. This initial baking step ensures the top crust is set and ready for the remaining filling.
Step 4: Add the Remaining Filling and Pecans
Reduce Oven Temperature:
After the initial baking, reduce the oven temperature to 350°F (175°C). This lower temperature will allow the filling to cook through without burning the crust.
Add Remaining Filling:
Carefully spoon the remaining pecan filling over the baked crust, spreading it evenly.
Arrange Pecan Halves:
Decoratively arrange 2 cups of pecan halves on top of the filling. This not only adds to the visual appeal but also provides a delightful crunch.
Step 5: Final Baking and Serving
Final Baking:
Return the cobbler to the oven and bake for an additional 30 minutes, or until the filling is set and the pecan halves are toasted.
Cool the Cobbler:
Allow the cobbler to cool on a wire rack for about 20 minutes. This cooling period helps the filling to firm up slightly, making it easier to serve.
Serve:
Serve the Pecan Pie Cobbler warm, ideally with a scoop of vanilla ice cream. The combination of warm cobbler and cold ice cream is a match made in heaven.
Variations and Substitutions
One of the great things about Pecan Pie Cobbler is its versatility. Here are a few variations and substitutions you can try:
Nut Variations: If you’re not a fan of pecans, you can substitute them with walnuts or almonds for a different flavor profile.
Gluten-Free Option: Use a gluten-free pie crust and ensure all other ingredients are gluten-free to make this dessert suitable for those with gluten sensitivities.
Maple Syrup Substitute: For a richer flavor, substitute some or all of the corn syrup with maple syrup.
Spice It Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the filling for a warm, spiced variation.
Conclusion
Pecan Pie Cobbler is a decadent dessert that combines the best aspects of a traditional pecan pie with the ease and comfort of a cobbler. Its layers of flaky crust, gooey pecan filling, and crunchy pecan topping create a textural and flavorful delight that is hard to resist. This recipe is perfect for holiday gatherings, potlucks, or any time you want to treat yourself and your loved ones to something special.
The straightforward preparation and the possibility for creative variations make this a versatile recipe that can be adapted to suit different tastes and dietary needs. Whether you stick to the classic version or put your own twist on it, Pecan Pie Cobbler is sure to become a favorite in your dessert repertoire. Enjoy the warm, sweet flavors of this delightful dessert, and make it a tradition in your own home.
Pecan Pie Cobbler
Ingredients
- 1 box refrigerated pie crusts softened as directed
- 2 1/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 4 1/2 tsp vanilla extract
- 6 eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream optional
Instructions
Preheat the Oven:
- Preheat oven to 425°F (220°C). Grease a 13×9-inch baking dish with butter-flavor cooking spray.
Prepare the First Crust:
- Roll out one pie crust to fit the baking dish. Place it in the dish, pressing gently to fit, and trim any excess.
Make the Filling:
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs until smooth. Stir in the chopped pecans. Pour half of the filling over the crust.
Add the Second Crust:
- Roll out the second pie crust and place it over the filling. Spray lightly with cooking spray. Bake for 14-16 minutes, until golden brown.
Final Assembly and Baking:
- Reduce oven temperature to 350°F (175°C). Pour remaining filling over the baked crust and arrange pecan halves on top. Bake for an additional 30 minutes.
Cool and Serve:
- Allow the cobbler to cool for 20 minutes before serving. Enjoy warm with vanilla ice cream if desired.
Notes
Nutrition
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