Classic Pecan Pie Cobbler

Classic Pecan Pie Cobbler

This easy pecan pie cobbler recipe is just the best. It really can’t get easier to make a dessert than this especially using store-bought pie crust which I usually have in the freezer at all times. This crust-lined dish is full of gooey pecan pie filling and is totally scooplable so you can serve it right out of the baking dish.


  • 1 (14.1 ounce) package refrigerated pie crusts, thawed
  • 2 1/2 cups light corn syrup
  • 2 1/2 cups packed light brown sugar
  • 1/2 cup butter, melted
  • 4 1/2 teaspoons vanilla extract
  • 6 large eggs, lightly beaten
  • 2 cups coarsely chopped pecans
  • 2 cups pecan halves, for garnish (optional)


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  2. Unroll one pie crust into the prepared baking dish.
  3. In a large bowl, combine the corn syrup, brown sugar, butter, vanilla extract, and eggs. Stir until well blended.
  4. Stir in the chopped pecans.
  5. Pour the filling over the unrolled pie crust.
  6. Top with the second pie crust.
  7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  8. Let cool for 10 minutes before serving.
  9. Garnish with pecan halves, if desired.


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