Pecan Pie Cobbler

Pecan Pie Cobbler

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box refrigerated pie crusts, softened as directed on box

  • cups light corn syrup

  • cups packed brown sugar

  • ½

    cup butter, melted

  • tsp. vanilla

  • 6

    eggs, slightly beaten

  • 2

    cups coarsely chopped pecans

  • Butter flavor cooking spray

  • 2

    cups pecan halves

  • Vanilla ice cream, if desired


Heat oven toe 425*. Grease 9x13" glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 9x13" 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 a 9x13" rectangle. Place crust over filling; trim edges to fit. Spray crust with buttery flavored cooking spray. Bake 14-16 minutes or until browned. Reduce oven temperature to 350*. 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


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