THE BEST PECAN PIE COBBLER – Join me as we swan dive into this amazing Pecan Pie Cobbler! There’s a pool of caramel down here, hiding beneath a buttery, sticky, cloud-like surface and a shower of brown sugar toasted pecans. DID I MENTION THE CARAMEL POOL? This easy dessert recipe truly is magic!
THE BEST PECAN PIE COBBLER
— 1 box refrigerated pie crust, softened to room temperature
— 21/2 cups light corn syrup
— 2 1/2 cups packed brown sugar
— 1/2 cup butter melted
— 41/2 teaspoons vanilla
— 6 eggs slightly beaten
— 2 cups coarsely chopped pecans
— Butter-flavor cooking spray
— 2 cups pecan halves
— Vanilla ice cream optional
Heat oven to 425 degrees F.
Grease 13×9, glass baking dish with shortening or cooking spray.
Remove 1 pie crust from pouch; unroll on work surface. Roll into
13×9″ rectangle. Place crust in dish; trim edges to fit.
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 a crust-lined dish.
Remove second pie crust from pouch; unroll on work surface. Roll into 13×9″ rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 mins, or until browned. Reduce oven temp. To 350.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
Bake 30 mins longer, or until set. Cool 20 mins on cooling rack.
Serve warm with vanilla ice cream. If desired.
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