Description
Southern charm meets dessert magic in this Pecan Pie Cobbler, where buttery crumbles mingle with caramelized pecans. Warm spices and sweet layers invite hearty indulgence that comforts and delights with each spoonful you savor.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups light corn syrup
- 2 ½ cups packed brown sugar
- 6 eggs (slightly beaten)
- 2 cups coarsely chopped pecans
- 2 cups pecan halves
Nuts:
- ½ cup butter (melted)
Additional Ingredients:
- 1 box refrigerated pie crusts (softened as directed on the box)
- 4 ½ teaspoons vanilla extract
- Butter-flavor cooking spray
- Vanilla ice cream (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C) and thoroughly coat a 13×9-inch (33×23 centimeters) baking dish with butter or non-stick cooking spray.
- Carefully unroll the first pie crust and nestle it into the prepared baking dish, gently pressing it against the bottom and sides, then trim any overhanging edges to create a neat fit.
- In a large mixing bowl, whisk together dark corn syrup, packed dark brown sugar, melted unsalted butter, pure vanilla extract, and large eggs until the mixture is smooth and fully incorporated.
- Fold chopped pecans into the syrup mixture, ensuring they are evenly distributed throughout the liquid.
- Gently pour approximately half of the pecan-infused filling over the bottom pie crust, creating an even layer that covers the entire surface.
- Place the second pie crust on top of the initial filling, carefully crimping the edges to seal the two crusts together, then lightly mist the top crust with cooking spray to promote golden browning.
- Bake for 14-16 minutes until the top crust develops a rich, golden-brown color and appears crisp around the edges.
- Reduce the oven temperature to 350°F (175°C), then pour the remaining filling over the baked crust and strategically arrange whole pecan halves across the surface.
- Return the cobbler to the oven and bake for an additional 30 minutes, or until the filling is set and slightly jiggly in the center but not liquid.
Notes
- Buttery pecans become the star of this Southern-inspired dessert that blends traditional pie with rustic cobbler charm.
- Serve warm with vanilla ice cream to transform this recipe into a decadent after-dinner showstopper that melts hearts.
- Crust layers create a flaky, crispy texture that contrasts beautifully with the gooey, caramel-like filling.
- Make ahead and store covered in the refrigerator for up to three days, allowing flavors to meld and intensify.
- Leftover portions reheat perfectly in the oven at 325°F for 10-15 minutes, maintaining the original golden-brown crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg