Ingredients
Scale
1 box refrigerated pie crust, softened to room temperature
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup melted butter
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream (optional)
Instructions
- Prepare the Crust:
Preheat your oven to 425°F (220°C).
Roll out the pie crusts and place one crust into a 9×13-inch baking dish, pressing it into the corners and up the sides. Save the second crust for later. - Make the Filling:
In a large mixing bowl, combine the light corn syrup, packed brown sugar, melted butter, and vanilla. Mix well.
Add the slightly beaten eggs and continue to mix until everything is well combined.
Stir in the coarsely chopped pecans. - Assemble the Cobbler:
Pour the filling mixture over the pie crust in the baking dish.
Place the second pie crust over the filling. Gently press the edges to seal, then cut slits in the top crust to allow steam to escape. - Add Pecan Halves:
Spray the top crust lightly with butter-flavor cooking spray.
Arrange the pecan halves evenly over the top crust. - Bake the Cobbler:
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the crust is golden brown and the filling is set. - Serve:
Let the cobbler cool for at least 15 minutes before serving.
Serve warm with a scoop of vanilla ice cream if desired.
Enjoy your Decadent Pecan Pie Cobbler!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal per serving