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Sarah

Pecan Pie Cobbler

An easy pecan pie cobbler with gooey pecan pie filling baked between layers of flaky pie crust in a 9x13 pan. A big-batch Thanksgiving dessert for a crowd.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 660
Ingredients Method Notes

Ingredients
  

  • 4 refrigerated pie crusts (2 boxes)
  • 1 tbsp granulated sugar for sprinkling
  • 1 1/2 cup light corn syrup
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 6 large eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3 cup pecans chopped and halves

Method
 

  1. Heat oven to 350°F (175°C). Grease a 9x13 dish and set it on a foil-lined baking sheet.
  2. Press 2 pie crusts into the bottom of the dish. Prick with a fork and bake 10 minutes until dry and pale golden.
  3. Whisk corn syrup, brown sugar, granulated sugar, eggs, cooled melted butter, vanilla and salt until smooth. Stir in pecans.
  4. Pour half the filling over the bottom crust.
  5. Cut 1 crust into wide strips and lay over the filling.
  6. Pour remaining filling over the strips. Top with strips from the last crust and sprinkle with sugar.
  7. Bake 45–55 minutes until edges bubble and the center only slightly jiggles (about 200°F). Tent with foil if the top browns too fast.
  8. Cool at least 1 hour before serving.

Notes

  • Cutting it while hot is the main reason it turns out runny. Give it a full hour.
  • Pre-baking the bottom crust keeps it from going soggy.
  • Store covered at room temp 1 day, or in the fridge up to 4 days.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.