Description
A decadent pecan pie cobbler with two layers of flaky pie crust and a gooey, nutty pecan filling. This crowd-pleasing dessert delivers all the flavors of classic pecan pie in a comforting, sliceable cobbler form.
Ingredients
- 1 box refrigerated pie crust, softened
- ½ cup butter, melted
- 2½ teaspoons vanilla extract
- 1½ cups sugar (or use brown sugar for deeper flavor)
- 2½ cups dark corn syrup
- 6 large eggs, slightly beaten
- 2 cups pecan halves or chopped pecans
- Butter-flavored cooking spray (for greasing)
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch glass baking dish with butter or cooking spray.
- Roll out one pie crust to fit the bottom of the dish. Lay it gently in place and pinch together any torn areas.
- In a large bowl, whisk together dark corn syrup, melted butter, vanilla extract, sugar (or brown sugar), and beaten eggs until fully combined and smooth.
- Stir in the pecans.
- Pour half of the pecan mixture into the baking dish over the bottom crust.
- Roll out the second pie crust and place it over the filling as evenly as possible.
- Pour the remaining pecan mixture over the top crust, spreading it evenly.
- Bake for 40–50 minutes, or until the filling is fully set and doesn’t jiggle in the center.
- Let the cobbler cool for at least 30 minutes before slicing. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
For extra flavor, you can add a splash of bourbon to the filling. Use brown sugar instead of white sugar for a richer, more molasses-like taste.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baked
- Cuisine: Southern American