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Pecan Pie Cobbler
This indulgent Pecan Pie Cobbler is a unique layered dessert featuring two buttery pie crusts sandwiching a rich pecan filling,
with extra filling and pecan halves baked on top for a true cobbler texture.
Recipe Details
- Yield
- 12 servings
- Prep Time
- Cook Time
- Total Time
Ingredients
- 2 rolled refrigerated pie crusts (1 package)
- 2½ cups brown sugar
- ½ cup butter, melted
- 1 tablespoon butter, melted (for brushing)
- 2½ cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs, lightly beaten
- 2 cups chopped pecans
- 1½ cups pecan halves
Instructions
- Step 1 – Preheat and prepare: Preheat oven to 425°F (220°C). Grease a 9×13-inch casserole dish with non-stick spray.
- Step 2 – First crust: Roll out one pie crust into a rectangle and place it in the dish (no need to cover sides).
- Step 3 – Make the filling: In a large bowl, mix brown sugar, ½ cup melted butter, corn syrup, eggs, and vanilla extract until smooth.
- Step 4 – Add pecans: Stir in the 2 cups chopped pecans.
- Step 5 – First layer: Pour half of the pecan filling over the crust in the dish.
- Step 6 – Second crust: Roll out the second crust and lay it on top of the filling.
- Step 7 – Bake the first layer: Brush with 1 tablespoon melted butter and bake for 15 minutes, until golden brown.
- Step 8 – Lower temperature: Remove from oven and reduce oven temp to 350°F (175°C).
- Step 9 – Second layer and topping: Stir remaining pecan mixture and pour over baked crust. Top with 1½ cups pecan halves.
- Step 10 – Final bake: Bake at 350°F for 30 minutes until bubbling and set.
- Step 11 – Cool and serve: Let cool for at least 1 hour before slicing and serving.
Tips & Serving Ideas
- Serve warm with vanilla ice cream or whipped cream.
- For extra crunch, toast pecans before adding.
- Can be made a day ahead — store covered at room temperature.
Storage
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slices in the oven for a warm, gooey texture.