Pecan Pie Cobbler is a delightful twist on the traditional pecan pie, combining the best elements of a classic pie with the comforting appeal of a cobbler. This dessert is perfect for holidays, family gatherings, or any occasion where you want to impress your guests with a rich, sweet treat. The cobbler features layers of flaky pie crust, gooey pecan filling, and a beautiful topping of pecan halves, creating a symphony of textures and flavors that are sure to please.
My love for Pecan Pie Cobbler began during a Thanksgiving dinner at my grandmother’s house. She had always been famous for her pecan pie, but one year she decided to surprise us with this cobbler version. The warm, aromatic filling combined with the buttery crust and the crunch of pecans made it an instant family favorite. The added touch of serving it with a scoop of vanilla ice cream elevated the experience to pure bliss. This dessert has since become a staple at our holiday dinners, and I’m thrilled to share this cherished recipe with you.
Ingredients
1 Box refrigerated pie crusts, softened as directed on the box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Instructions
Step 1: Prepare the Baking Dish and Crust
Preheat the Oven:
Preheat your oven to 425°F (220°C). This high initial temperature helps to set the bottom crust quickly, preventing it from becoming soggy.
Prepare the Baking Dish:
Grease a 13×9-inch (3-quart) glass baking dish with shortening or butter-flavor cooking spray to ensure the cobbler does not stick to the dish.
Prepare the First Pie Crust:
Remove one pie crust from the box and unroll it onto a clean work surface. Using a rolling pin, roll it out into a rectangle that fits the dimensions of your baking dish (13×9 inches).
Place the rolled-out crust into the greased baking dish, pressing it gently to fit and trimming any excess dough around the edges.
Step 2: Make the Filling
Mix the Filling Ingredients:
In a large bowl, combine 2 1/2 cups of light corn syrup, 2 1/2 cups of packed brown sugar, 1/2 cup of melted butter, 4 1/2 teaspoons of vanilla, and 6 slightly beaten eggs. Use a wire whisk to blend the ingredients until they are fully incorporated and smooth.
Stir in 2 cups of coarsely chopped pecans, ensuring they are evenly distributed throughout the mixture.
Add the Filling to the Crust:
Spoon half of the pecan filling mixture into the crust-lined baking dish, spreading it evenly to cover the bottom crust.
Step 3: Add the Second Crust and Bake
Prepare the Second Pie Crust:
Unroll the second pie crust onto your work surface and roll it out into a 13×9-inch rectangle.
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