Pecan Pie Cobbler is one of the best desserts that I have ever had! An easy-to-make dessert that tastes like pecan pie with a cobbler crust on top. It creates an amazing caramel sauce as it bakes!
I love pecan pie so much, that I have so many delicious dessert inspirations like this one. Be sure to also try these fun spin-offs Pecan Pie Bars and No Bake Banana Caramel Pecan Pie.
Pecan Pie Cobbler
Oh boy! Have I got an amazing fall dessert for you? Stop everything that you are doing and run to the store and make this incredible dessert for your family. I spotted this dessert in a Taste of Home magazine, and being so obsessed with Pecan Pie, I knew that I had to try it! We were completely blown away by all that this dessert had to offer. It has everything that you love about a pecan pie with a buttery cobbler crust on top. And then, it gets better!! It creates this magical caramel sauce as it bakes making it the ultimate fall dessert.
Ingredients :
1 Box refrigerated pie crusts, softened as directed on the box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
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, if desired
Directions :
1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into a 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk. Stir in chopped pecans. Spoon half of the filling into the crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into a 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in a decorative fashion. Bake 30 minutes longer or until set. Cool for 20 minutes on the cooling rack. Serve warm with vanilla ice cream.
