Introduction
If you love pecan pie, you’ll fall head over heels for this Pecan Pie Cobbler. It takes all the rich, caramel-like flavors of a classic pecan pie and layers them into a decadent cobbler that’s perfect for sharing. The buttery crust, gooey filling, and toasted pecans come together in a dessert that’s sweet, crunchy, and impossible to resist.
Ingredients (Serves 8–10)
- 1 box refrigerated pie crusts (2 crusts)
- 2 ½ cups light corn syrup
- 2 ½ cups brown sugar, packed
- ½ cup melted butter
- 4 teaspoons vanilla extract
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- 2 cups halved pecans (for topping)
- ½ teaspoon salt
Instructions
- Preheat oven: Heat oven to 425°F (220°C). Grease a 9×13-inch baking dish.
- Prepare bottom crust: Roll out one pie crust and fit it into the bottom of the baking dish. Bake for 12 minutes or until lightly golden. Remove and set aside. Reduce oven to 350°F (175°C).
- Mix filling: In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, eggs, and salt until smooth. Stir in chopped pecans.
- Assemble cobbler: Pour half the pecan mixture over the baked crust. Place the second pie crust on top, pressing lightly. Pour remaining pecan mixture over the top. Sprinkle pecan halves evenly over the surface.
- Bake: Bake uncovered for 45–50 minutes, or until filling is set and pecans are toasted.
- Cool & serve: Let cool at least 20 minutes before serving so the filling sets. Serve warm with vanilla ice cream or whipped cream.
Tips & Variations
- Add a splash of bourbon to the filling for extra depth.
- Use dark corn syrup for a richer, more caramel-like flavor.
- Swap half the pecans for walnuts if you like variety.
- Store leftovers in the refrigerator for up to 4 days; reheat gently before serving.
Enjoy !!
