Pecan Pie Cobbler

This Pecan Pie Cobbler is a brilliant mash-up of rich pecan pie and rustic cobbler, creating a dessert that is both familiar and exciting. It features a flaky, buttery crust layered with a gooey, sweet pecan filling, making it the perfect showstopper for any holiday or special occasion.

Pecan Pie Cobbler

Ingredients:

How To Make Pecan Pie Cobbler

1. Preheat Oven & Prep Dish: Heat your oven to 425°F (220°C). Grease a 13×9-inch glass baking dish with shortening or cooking spray. Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13×9-inch rectangle. Place the crust in the dish and trim the edges to fit.
2. Make the Filling: In a large bowl, whisk together the 2 ½ cups of light corn syrup, 2 ½ cups of packed brown sugar, ½ cup of melted butter, 4 ½ teaspoons of vanilla, and 6 slightly beaten eggs. Stir in the 2 cups of coarsely chopped pecans.
3. Assemble the First Layer: Spoon about half of the filling mixture into the crust-lined baking dish, spreading it evenly. Remove the second pie crust from the pouch and unroll it. Roll it into a 13×9-inch rectangle and place it over the filling. Trim the edges to fit. Spray the top of the crust with butter-flavor cooking spray.
4. First Bake: Bake for 14 to 16 minutes, or until the crust is lightly browned. Carefully remove the dish from the oven and reduce the oven temperature to 350°F (175°C).
5. Second Bake: Carefully spoon the remaining filling mixture over the baked top pastry, and arrange the 2 cups of pecan halves on top in a decorative fashion. Return the dish to the oven and bake for an additional 30 minutes, or until the filling is set.
6. Cool & Serve: Let the cobbler cool on a wire rack for at least 20 minutes. Serve warm, with vanilla ice cream if desired.

Enjoy this sweet and decadent dessert!