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    Pecan Pie Cobbler

    18260
    Pecan Pie Cobbler

    Photo by Leona B.

    Layers of goodness abound with refrigerated pie crusts separated by pecans, sugar and corn syrup mixture turning into a delicious pie cobbler, perfect for baked dessert.

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 1

      box refrigerated pie crusts, softened as directed on box

    • cups light corn syrup

    • cups packed brown sugar

    • ½

      cup butter, melted

    • teaspoons vanilla

    • 6

      eggs, slightly beaten

    • 2

      cups coarsely chopped pecans

    • Butter-flavor cooking spray

    • 2

      cups pecan halves

    • Vanilla ice cream, if desired

    Directions

    Heat oven to 425 degrees fahrenheit. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch 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-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350 degrees fahrenheit. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.


    Nutrition

    More recipes by Leona B.

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