Pecan Pie Cobbler combines the best of two classic desserts into one irresistible treat. This dessert is a showstopper with its layers of flaky pie crust, rich pecan filling, and a final touch of whole pecans that bake into a beautiful, caramelized topping.
It’s perfect for holiday gatherings, family dinners, or any occasion where you want to impress with a comforting, decadent dessert.
This Pecan Pie Cobbler is the perfect combination of gooey filling, crunchy pecans, and flaky crust, making it an unforgettable dessert that will have everyone coming back for seconds.
Ingredients:
- 2 rolled refrigerated pie crusts (2 come in a package)
- 2-1/2 cups brown sugar
- 1/2 cup butter, melted + 1 tablespoon
- 2-1/2 cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs, lightly beaten
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
Directions:
- Preheat the Oven: Set your oven to 425°F. (Note: You will lower the temperature to 350°F after baking the first layer.)
- Prepare the Baking Dish: Grease the bottom of a 9×13-inch casserole dish with non-stick spray.
- Layer the First Pie Crust: Roll out one of the pie crusts into a rectangular shape and place it in the bottom of the prepared dish. It doesn’t need to be perfect or cover the sides of the dish completely.
- Mix the Pecan Pie Filling: In a large bowl, combine the brown sugar, 1/2 cup melted butter, corn syrup, eggs, and vanilla extract. Mix well until fully combined. Stir in the 2 cups of chopped pecans.
- Assemble the First Layer: Pour half of the pecan pie mixture over the pie crust in the dish.
- Add the Second Pie Crust: Roll out the second pie crust and place it over the pecan mixture. Again, it doesn’t need to be perfectly shaped. Brush or spoon the remaining 1 tablespoon of melted butter over this crust.
- Bake the First Layer: Bake in the preheated oven for approximately 15 minutes, or until the crust is golden brown. Remove from the oven and lower the temperature to 350°F.
- Add the Final Layer: Stir the remaining pecan pie mixture and pour it over the baked crust. Arrange the 1-1/2 cups of pecan halves on top, either randomly or in a pattern.
- Bake Again: Return the cobbler to the oven and bake for an additional 30 minutes at 350°F.
- Cool and Serve: Allow the pecan pie cobbler to cool for at least one hour before serving. This helps the filling to set properly.
- Optional: For an extra indulgence, top each serving with a scoop of vanilla ice cream while the cobbler is still warm.
