A delicious variation on classic pecan pie, this cobbler has pecans instead of walnuts. The filling is a gooey mixture of sweet pecans and corn syrup, while the crust is a soft and fluffy cobbler batter. It’s a crowd-pleasing dessert that is ideal for any occasion.
Ingredients
- 1 box refrigerated pie crust softened to room temperature
- 21/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 41/2 teaspoons vanilla
- 6 eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream optional
Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
How To Make Pecan Pie Cobbler
- Heat oven to 425 degrees F.
- Grease 13×9, glass baking dish with shortening or cooking spray.
- Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9″ rectangle. Place crust in dish; trim edges to fit.
- In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
- Open the second pie crust’s pouch and unfold it on the work surface. Form a 13 x 9 inch rectangle. Place crust on top of filling and trim to fit. Apply cooking spray with a butter flavor to the crust.
- Bake 14 to 16 mins or until browned. Reduce oven temp. to 350.
- Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
- Bake 30 mins longer or until set. Cool 20 mins on cooling rack.
- Serve warm with vanilla ice cream. if desired.
With a sweet, gooey pecan filling and a tender cobbler topping, this Classic Pecan Pie Cobbler is a wonderful variation on the classic pecan pie. It is a favorite dessert for family get-togethers and holiday festivities because of its rich, nutty flavors and warm, comforting textures. Enjoy a delicious dish that combines the deliciousness of pecan pie and cobbler.