The Best Pecan Pie Cobbler. Recipe for a dessert that will soon be a family and holiday favorite.
The Best Pecan Pie Cobbler
- 1 box refrigerated pie crust softened to room temperature
- 21/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 41/2 teaspoons vanilla
- 6 eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream optional
Heat oven to 425 degrees F.
Grease 13x9, glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9" rectangle. Place crust in dish; trim edges to fit.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
Remove second pie crust from pouch; unroll on work surface. Roll into 13x9" rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 mins or until browned. Reduce oven temp. to 350.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30 mins longer or until set. Cool 20 mins on cooling rack.
Serve warm with vanilla ice cream. if desired.
See more of our Delicious Dessert Recipes