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Pecan Pie Cobbler
Caroline

Pecan Pie Cobbler

This decadent pecan pie cobbler layers buttery pie crust with a rich, gooey pecan filling for a holiday-worthy dessert baked in a casserole dish. A cross between cobbler and pecan pie, it’s perfect for sharing at gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American, Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 refrigerated pie crusts (2 per package)
  • 2 1/2 cups brown sugar
  • 1/2 cup butter, melted
  • 1 tbsp butter, melted (for brushing)
  • 2 1/2 cups light corn syrup
  • 4 tsp vanilla extract
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • 1 1/2 cups pecan halves

Equipment

  • 9x13-inch baking dish
  • Rolling pin
  • mixing bowls
  • whisk
  • spatula

Method
 

  1. Preheat oven to 425°F (220°C). Grease a 9x13 casserole dish with non-stick spray.
  2. Roll one pie crust into a rectangle and place it in the dish. It should cover the bottom but doesn’t need to go up the sides.
  3. In a bowl, whisk together brown sugar, melted butter, corn syrup, vanilla, and beaten eggs until smooth. Stir in chopped pecans.
  4. Pour half the filling over the crust.
  5. Roll out the second pie crust and place it over the filling. Brush with 1 tablespoon melted butter.
  6. Bake for 15 minutes, or until lightly golden. Remove from oven and reduce heat to 350°F (175°C).
  7. Stir the remaining pecan mixture, then pour over the baked crust. Arrange pecan halves on top.
  8. Bake for 30 minutes until the cobbler is set.
  9. Allow to cool for 1 hour before serving. Optionally, top with ice cream or whipped cream.

Notes

  • This dessert is rich, so smaller servings go a long way.
  • Always allow cooling time for the best texture and flavor.
  • Leftovers taste even better the next day.