Oh, let me tell you about this heavenly Pecan Pie Cobbler recipe I recently stumbled upon! If you’re a fan of sweet pecan pie and love the warm, gooey, cobbler texture, then this dessert is an absolute must-try. Imagine a buttery, flaky pie crust topped with a rich and sugary pecan filling, all baked until golden brown and bubbling.
Each bite is a delightful contrast between the crunchy pecans and the ooey-gooey center. Trust me, this Pecan Pie Cobbler recipe is like a slice of heaven!
Ingredients Needed for This Recipe
- 2 rolled refrigerated pie crusts (2 come in a package)
- 2-1/2 cups brown sugar
- 1/2 cup butter, melted + 1 Tablespoon
- 2-1/2 cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs, beaten lightly
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
Instructions for Making Pecan Pie Cobbler
Preheat the Oven: Preheat your oven to 425 degrees (you will lower it to 350 degrees after baking the first layer). Grease the bottom of a 9″ x 13″ casserole dish with non-stick spray.
Prepare the Pie Crust: Roll out one pie crust into a rectangular shape and place it in the dish. It doesn’t need to be perfect or go all the way up the sides of the dish.
Mix the Filling: In a large bowl, combine brown sugar, melted butter, corn syrup, eggs, and vanilla extract. Mix well. Then, add 2 cups of chopped pecans and mix again.
Assemble the First Layer: Pour half of the pecan mixture over the pie crust in the dish.
Add the Second Crust: Roll out the second pie crust and place it on top of the mixture. Brush or spoon a tablespoon of melted butter over this crust.
Bake the First Layer: Bake for approximately 15 minutes or until the crust is golden brown. Then, remove from the oven and reduce the oven temperature to 350 degrees.
Add the Final Layer: Stir the remaining pecan pie mixture and pour it over the cooked crust. Add 1-1/2 cups of pecan halves on top.
Bake Again: Bake for another 30 minutes. The inside will still be a bit jiggly.
Cool Before Serving: Allow the pecan pie cobbler to cool for at least one hour before serving. Optionally, add a scoop of vanilla ice cream on top of the warm cobbler.
Tips for Perfecting the Recipe
Pie Crust Handling: Handle the pie crusts gently to prevent them from tearing. If they do tear, just press them back together.
Even Filling Distribution: When adding the pecan mixture, spread it evenly to ensure consistent flavor and texture throughout the cobbler.
Monitor Baking Time: Ovens can vary, so start checking the cobbler a few minutes before the suggested baking time ends. The crust should be golden brown, and the filling should be set but slightly jiggly.
Cooling Time: Allow the cobbler to cool for at least an hour. This helps the filling set and makes it easier to serve.
Butter Quality: Use good quality butter for a richer flavor.
Freshness of Ingredients: Ensure your pecans and other ingredients are fresh for the best taste.
Serving Suggestions
Vanilla Ice Cream: Serve warm with a scoop of vanilla ice cream on top for a classic combination.
Whipped Cream: A dollop of whipped cream can also complement the cobbler’s rich flavors.
Caramel Drizzle: For an extra decadent treat, drizzle caramel sauce over the cobbler.
Dusting of Powdered Sugar: A light dusting of powdered sugar can add a sweet touch.
Fresh Fruit: Serve with fresh berries for a tart contrast to the sweet cobbler.
Frequently Asked Questions
Can I Make This Cobbler Ahead of Time?
Yes, you can prepare the cobbler a day in advance. However, it tastes best when fresh.
How Do I Store Leftovers?
Store any leftovers in the refrigerator, covered, for up to 3-4 days.
Can I Freeze Pecan Pie Cobbler?
Yes, it can be frozen. Cool to room temperature, cover tightly, and freeze. Thaw in the refrigerator and reheat in the oven or microwave.
Can I Use Homemade Pie Crust?
Absolutely! A homemade pie crust can be used in place of store-bought crusts for a more personalized touch.
Is It Normal for the Filling to Be Jiggly?
Yes, it’s normal for the filling to be slightly jiggly when it comes out of the oven. It will set as it cools.
Can I Use Dark Corn Syrup Instead of Light?
Yes, dark corn syrup can be used for a deeper flavor, though it will slightly alter the taste and color of the cobbler.
How Do I Know When the Cobbler is Done?
The cobbler is done when the crust is golden brown, and the filling is set but still slightly jiggly in the center.
Pecan Pie Cobbler
INGREDIENTS
- 2 rolled refrigerated pie crusts 2 come in a package
- 2-1/2 cups brown sugar
- 1/2 cup butter melted + 1 Tablespoon
- 2-1/2 cups light corn syrup
- 4 teaspoons vanilla extract
- 6 eggs beaten lightly
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 425 degrees (you will lower it to 350 degrees after baking the first layer). Grease the bottom of a 9″ x 13″ casserole dish with non-stick spray.
- Prepare the Pie Crust: Roll out one pie crust into a rectangular shape and place it in the dish. It doesn’t need to be perfect or go all the way up the sides of the dish.
- Mix the Filling: In a large bowl, combine brown sugar, melted butter, corn syrup, eggs, and vanilla extract. Mix well. Then, add 2 cups of chopped pecans and mix again.
- Assemble the First Layer: Pour half of the pecan mixture over the pie crust in the dish.
- Add the Second Crust: Roll out the second pie crust and place it on top of the mixture. Brush or spoon a tablespoon of melted butter over this crust.
- Bake the First Layer: Bake for approximately 15 minutes or until the crust is golden brown. Then, remove from the oven and reduce the oven temperature to 350 degrees.
- Add the Final Layer: Stir the remaining pecan pie mixture and pour it over the cooked crust. Add 1-1/2 cups of pecan halves on top.
- Bake Again: Bake for another 30 minutes. The inside will still be a bit jiggly.
- Cool Before Serving: Allow the pecan pie cobbler to cool for at least one hour before serving. Optionally, add a scoop of vanilla ice cream on top of the warm cobbler.
