Pecan Pie Cobbler

by Sheryl

A sweet, buttery dessert packed with crunchy pecans and gooey caramel sauce. This is a favorite during Thanksgiving, can easily feed the crowd, and no doubt delicious! Super easy to make with a wonderful crunch and amazing caramel gravy that pleases the crowd.


1 box refrigerated pie crusts
2 1/2 cup light corn syrup
2 1/2 cup packed brown sugar
1/2 tsp melted butter
4 1/2 tsp vanilla
6 large eggs whisked
2 cup chopped pecans
2 cup pecan halves
1 cooking spray

How to make Pecan Pie Cobbler

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: using a shortening or cooking spray, grease a 13×9-inch or 3-quart glass baking dish.

Step 3: Unroll a pie crust on your work surface. Roll the pie crust into a 13×9-inch rectangle and place crust in the prepared dish. You may need to trim the edges to fit.

Step 4: Combine the corn syrup, brown sugar, butter, vanilla, and eggs in a large bowl. Whisk using a wire whisk and stir in the chopped pecans.

Step 5: Use a spoon to put half of the filling into the crust-lined dish.

Step 6: Now, unroll the second pie crust on your work surface and again roll it into a 13×9-inch rectangle. Place over the filling and trim the edges to fit.

Step 7: Then, spray the crust with a butter-flavored cooking spray.

Step 8: Place inside the preheated oven and bake for 14 to 16 minutes or until browned. And reduce the temperature to 350 degrees F.

Step 9: Remove the dish from the oven and delicately spoon the rest of the filling over the pastry and garnish with halved pecans.

Step 10: Continue baking for another 30 minutes or until set.

Step 11: Once done, remove from the oven and let it cool for at least 20 minutes on a cooling rack.

Step 12: Serve the cobbler warm with vanilla ice cream. This will cater to 12 servings. Enjoy!

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