Description
This delightful Pecan Pie Cobbler combines the rich flavors of pecan pie with a comforting cobbler crust, creating a perfect dessert for any occasion. Serve it warm with ice cream for an extra treat!
Ingredients
Scale
- 1 box refrigerated pie crust, softened to room temperature
- 2 1/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla extract
- 6 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Pie Crust:
- Unroll the refrigerated pie crust and press it into the bottom of a 9×13-inch baking dish. Trim any excess crust.
- Prepare the Filling:
- In a large bowl, combine the light corn syrup, packed brown sugar, melted butter, vanilla extract, and beaten eggs. Mix until smooth and well combined.
- Stir in the coarsely chopped pecans.
- Assemble the Cobbler:
- Pour the filling mixture over the pie crust in the baking dish, gently spreading it evenly.
- Add Pecans:
- Arrange the pecan halves evenly over the top of the filling.
- Bake:
- Lightly spray the top of the cobbler with butter-flavor cooking spray.
- Bake in the preheated oven for 45-55 minutes, or until the filling is set and the top is golden brown. The cobbler should be firm to the touch but slightly jiggly in the center.
- Cool and Serve:
- Allow the cobbler to cool for at least 30 minutes before serving to let the filling set completely.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- For added flavor, you can mix in a pinch of salt or a sprinkle of cinnamon to the filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes