Pecan Pie Cobbler

This Pecan Pie Cobbler is magical. It’s all the best parts of pecan pie and cobbler combined into one gooey, caramel-y, crunchy, cake, cobbler-y, delicious dessert that’s going to blow your mind. And, it tastes exactly like a pecan pie. The store-bought crust is sandwiched between layers of an easy pecan pie filling. So you taste crust, filling, and pecans in every bite. Top with vanilla ice cream for a decadent and easy holiday dessert.

How to make Pecan Pie Cobbler

Ingredients

• 1 can cooking spray, butter flavor
• 1 box refrigerated pie crusts, room temperature
• 2 ½ cups light corn syrup
• 2 ½ cups brown sugar, firmly packed
• ½ cup butter, melted
• 4 ½ teaspoons vanilla extract
• 6 large eggs, slightly beaten
• 2 cups coarsely chopped pecans
• 2 cups pecan halves
• vanilla ice cream, for serving

Directions

1. Heat oven to 425 degrees F. Grease a 13×9 inch (3 quart) glass baking dish with shortening or cooking spray.
2. Remove 1 pie crust from the pouch. Unroll on a work surface. Roll into a 13×9-inch rectangle. Place crust in dish and trim edges to fit.
3. In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk.
4. Stir in chopped pecans.
5. Spoon half of the filling into the crust-lined dish (about 4 cups).
6. Remove the second pie crust from the pouch; unroll on a work surface. Roll into a 13×9-inch rectangle.
7. Place crust over filling; trim edges to fit.
8. Spray crust with butter-flavor cooking spray.
9. Bake for 14-16 minutes until browned. Then reduce oven temperature to 350 degrees F.
10. Carefully spoon the remaining filling over the baked pastry.
11. Arrange pecan halves on top.
12. Bake for 30 minutes longer or until set.
13. Cool for 20 minutes on a cooling rack. Serve warm with ice cream.

Serving and Storage:

This cobbler is best served warm or at room temperature with a generous scoop of vanilla ice cream. You can store it at room temperature for up to 3 days or pop it in the fridge for up to 5 days.