This indulgent Pecan Pie Cobbler is a unique layered dessert featuring two buttery pie crusts sandwiching a rich pecan filling, with extra filling and pecan halves baked on top for a true cobbler texture.
Ingredients:
INGREDIENT QUANTITY
Rolled refrigerated pie crusts 2 (2 come in a package)
Brown sugar 2-1/2 cups
Butter, melted 1/2 cup
Butter, melted (for brushing) 1 Tablespoon
Light corn syrup 2-1/2 cups
Vanilla extract 4 teaspoons
Eggs, beaten lightly 6
Chopped pecans 2 cups
Pecan halves 1-1/2 cups
How To Make Pecan Pie Cobbler:
Step 1: Preheat Your Oven and Grease Dish: Preheat your oven to 425 degrees (you will lower it later). Grease the bottom of your 9″ x 13″ casserole dish with non-stick spray.
Step 2: First Pie Crust: Roll out one of the pie crusts into a rectangular shape. Place it in the prepared dish; it does not need to cover the sides.
Step 3: Prepare the Filling: In a large bowl, add the 2-1/2 cups brown sugar, 1/2 cup melted butter, 2-1/2 cups light corn syrup, 6 lightly beaten eggs, and 4 teaspoons vanilla extract. Mix well.
Step 4: Add Chopped Pecans: Add the 2 cups of chopped pecans to the mixture and mix well.
Step 5: First Layer: Pour half of the pecan pie mixture over the first pie crust in the dish.
Step 6: Second Pie Crust: Roll out the second pie crust and place it on top of the pecan mixture.
Step 7: Bake the First Layer: Brush or spoon the 1 Tablespoon of melted butter over the top crust and bake for approximately 15 minutes or until the crust is golden brown.
Step 8: Lower the Oven Temperature: Remove the cobbler from the oven and immediately turn the oven temperature down to 350 degrees.
Step 9: Second Layer and Topping: Stir the remainder of the pecan pie mixture and pour it over the cooked crust. Add the 1-1/2 cups of pecan halves to the top of the cobbler (sprinkle randomly or place in an orderly fashion).1
Step 10: Final Bake: Bake the cobbler again at 350 degrees for 30 minutes.
Step 11: Allow to Cool: Allow the Pecan Pie Cobbler to cool for at least one hour before serving.
