Pecan Pie Cobbler
A delightful twist on the traditional pecan pie, this cobbler combines layers of flaky pie crust, gooey pecan filling, and a crunchy pecan topping. Perfect for holidays or any special occasion, this rich, sweet dessert is sure to impress your guests. Serve it warm with a scoop of vanilla ice cream for an indulgent treat.
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
Substitute walnuts or almonds for pecans, or use gluten-free pie crust for a dietary-friendly version.
Nutrition
Serving: 150gCalories: 450kcal
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