Pecan Pie Cobbler

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Pecan Pie Cobbler is one of the best desserts I have ever eaten! This easy-to-prepare dessert tastes just like a pecan pie with a cobbler crust on top. As it bakes, it creates a wonderful caramel sauce that makes it irresistible.

I adore pecan cake so much that I continually find inspiration for delicious desserts like this one. If you love pecans too, be sure to try these fun variations: pecan pie sticks and No-Bake banana-caramel-pecan cake.

Why You’ll Love This Recipe

Oh man! I have a wonderful autumn dessert for you. Drop everything, head to the store, and make this incredible dessert for your family. I stumbled upon this gem in a Taste of Home magazine, and as a pecan pie fanatic, I knew I had to try it! We were completely blown away by everything this dessert had to offer. It combines the flavors you love in a pecan pie with a rich, buttery cobbler crust on top. And it gets even better! Baking this masterpiece creates a magical caramel sauce, making it the ultimate autumn dessert.

Kitchen Equipment You’ll Need

• 13×9-inch (3-quart) glass baking dish
• Rolling pin
• Large bowl
• Wire whisk
• Cooling rack

Ingredients

• 1 Box refrigerated pie crusts, softened as directed on 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

Step-by-Step Instructions

1. Preheat your oven to 425°F. Grease a 13×9-inch glass baking dish with shortening or cooking spray.
2. Remove one pie crust from the package and unroll it on your work surface. Roll it into a 13×9-inch rectangle. Place the crust in the dish and trim the edges to fit.
3. In a large bowl, stir together the corn syrup, brown sugar, melted butter, vanilla, and eggs using a wire whisk. Mix in the chopped pecans.
4. Spoon half of the filling into the crust-lined dish.
5. Unroll the second pie crust on your work surface and roll it into another 13×9-inch rectangle. Place this crust over the filling and trim the edges to fit. Spray the crust with butter-flavor cooking spray.
6. Bake for 14 to 16 minutes or until the crust is browned. Reduce the oven temperature to 350°F. Carefully spoon the remaining filling over the baked pastry and arrange the pecan halves on top decoratively.
7. Bake for an additional 30 minutes or until set. Allow it to cool for 20 minutes on a cooling rack. Serve warm with vanilla ice cream.

Tips for Success

• Ensure the pie crust is at room temperature before you start rolling it out for better handling.
• Use fresh pecans for the best flavor.
• To avoid over-browning, cover the cobbler with foil if necessary while it bakes.

Additional Tips and Variations

• For a twist, try adding a pinch of cinnamon to the filling for extra warmth and spice.
• You can substitute the corn syrup with maple syrup for a different flavor profile.

Nutritional Highlights (Per Serving)

While specific nutritional information can vary, keep in mind that this dessert is rich and should be enjoyed in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this dessert ahead of time?

Yes, you can prepare this cobbler a day in advance. Just reheat it in the oven before serving to refresh the texture and flavors.

Can I use homemade pie crust?

Absolutely! Homemade pie crust can add a personal touch to this dessert and enhance its taste even more.

Conclusion

I hope you’re as excited to try this Pecan Pie Cobbler as I am to share it with you. It’s a delightful and comforting dessert perfect for any autumn gathering or special occasion. Give it a try and let me know how your family enjoys it. Share your thoughts and any variations you tried in the comments below!

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