Pecan Pie Cobbler

21380
Pecan Pie Cobbler

Photo by

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

  • Unlock Grocery List!
  • 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