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