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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
- Preheat your oven to 425°F. Grease a 13×9-inch glass baking dish with shortening or cooking spray.
- 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.
- 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.
- Spoon half of the filling into the crust-lined dish.
- 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.
- 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.
- 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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I will give it a try!
Does pie crust need to go up sides of pan?
No.
I love any kind if pecan related pie
Can you add a print key?
I made this and it was truly delicious 😋 🙌
Only thing I believe I did wrong was I didn’t put in the refrigerator to set up firm. After Thanksgiving of course I put the left over up in the refrigerator & it set up beautifully.
perhaps I’ll try it again & also make it a day or two early. Taste was awesome.
need to print.
can you make your own pie crust?