Delicious Pecan Pie Cobbler
A warm and gooey pecan pie cobbler with a flaky crust and rich caramelized pecan filling topped with toasted pecans. Perfect comfort dessert for any occasion.
Equipment
- Baking Dish
- Saucepan
Ingredients
Cobbler Base
- 2 crusts pie crust store bought refrigerated or homemade
- ½ cup unsalted butter melted
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup light corn syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups chopped pecans toasted
Instructions
- Preheat your oven to 375°F (190°C). Unroll one pie crust and fit it into a greased 9x13 inch baking dish. Prick the crust with a fork and bake for 10 minutes until slightly golden.
- In a saucepan over medium heat, melt the butter with brown sugar, granulated sugar, and light corn syrup. Remove from heat and whisk in the eggs and vanilla extract. Fold in the toasted chopped pecans until well combined.
- Pour half of the pecan filling over the pre-baked crust. Place the second pie crust on top, gently pressing it down, then pour the remaining filling evenly over the top.
- Bake in the preheated oven for 30 to 35 minutes until the top is golden and the filling is bubbling. Allow to cool for 15 minutes before serving.
Notes
This pecan pie cobbler is a delightful twist on traditional pecan pie, combining the ease of a cobbler with a rich, caramelized pecan filling. Serve it warm with a scoop of ice cream for an extra special treat!