Pecan cobbler? Oh, my! This ooey gooey dessert recipe is worth saving room for. At my house, we topped this pecan dessert recipe with pecan halves, but next time we'll just use chopped pecans (some of the halves got hard when baked).
To make this easy pecan cobbler recipe you will need refrigerated pie crusts, light corn syrup, brown sugar, butter, vanilla, eggs and pecans. And don't forget the vanilla ice cream for the top. Try this dessert recipe with walnuts, almonds or cashews.
Serve this fall-inspired recipe for dessert after dinner with a cup of coffee or glass of milk. This blue ribbon pecan cobbler recipe is really good the next day warmed for about 25 seconds in the microwave, then topped with vanilla ice cream.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16
Ingredients
- 1 box refrigerated pie crusts, softened as directed on package
- 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
- 6 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- 2 cups pecan halves or chopped pecans
Here's how to make it:
- Remove one pie crust from the pouch and unroll it on a work surface. Roll it into a 13x9-inch rectangle. Place the crust in a 3-quart glass baking dish that’s been greased with shortening or cooking spray (I like the baking spray with flour in it). Trim the edges to fit.
- In a large bowl, combine the corn syrup, brown sugar, butter, vanilla and eggs with a wire whisk. Stir in the chopped pecans. Spoon half of the filling over the crust.
- Remove the second crust from the pouch and roll it into a 13x9-inch rectangle. Place the crust over the filling and trim the edges to fit. Spray the crust with butter flavor cooking spray.
- Bake in a preheated 425-degree F oven for 14 to 16 minutes, or until lightly browned. Reduce oven temperature to 350 degrees F.
- Carefully spoon the remaining filling over the baked pastry and top with pecan halves or chopped pecans. Bake for another 30 minutes or until set. Cool 20 minutes on a cooling rack. Serve warm with vanilla ice cream or whipped cream. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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