Classic Pecan Pie Cobbler
Pecan pie cobbler is an easy and delicious dessert, especially for the Thanksgiving and Christmas holidays.
The easy pecan pie cobbler recipe features a double layer of pecan pie and is perfect with a scoop of vanilla ice cream right on top.
Ingredients :
- 1 box of refrigerated pie crust, brought to room temperature
- 2 1/2 cups of light corn syrup
- 2 1/2 cups of packed brown sugar
- 1/2 cup of melted butter
- 4 1/2 teaspoons of vanilla
- 6 eggs, lightly beaten
- 2 cups of coarsely chopped pecans
- Butter-flavored cooking spray
- 2 cups of pecan halves
- Vanilla ice cream (optional)
PREPARATION:
- Preheat the oven to 425 degrees F.
- Grease a 13×9 inch glass baking dish with shortening or cooking spray.
- Unroll one pie crust on a flat surface and roll it into a 13×9 inch rectangle. Fit this crust into the greased baking dish, trimming the edges as necessary.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs. Stir in the coarsely chopped pecans. Spoon half of this filling into the crust-lined baking dish.
- Roll out the second pie crust into a 13×9 inch rectangle. Place this crust over the filling in the dish, trimming the edges to fit. Spray the top crust with butter-flavored cooking spray.
- Bake for 14 to 16 minutes, or until the crust has browned. Lower the oven temperature to 350 degrees F.
- Gently spoon the remaining filling over the baked pastry. Arrange the pecan halves on top in an attractive manner.
- Bake for another 30 minutes, or until the filling has set. Let it cool for 20 minutes on a cooling rack.
- Serve the cobbler warm, optionally accompanied by a scoop of vanilla ice cream.