So, I saw this Pecan Pie Cobbler pop up in my Facebook news feed and just knew I had to try it. Wasn’t long before I forgot all about it as I often do when it comes to things in my Facebook news feed.
This easy pecan pie cobbler recipe is just the best. It really can’t get easier to make a dessert than this especially using store-bought pie crust which I usually have in the freezer at all times. This crust-lined dish is full of gooey pecan pie filling and is totally scooplable so you can serve it right out of the baking dish. I love pecan pie but I got to say this is just as delicious with half the effort involved – this might be your new favourite way to have pecan pie. I call it lazy girl pecan pie – but no one will ever know it but you because its just so good. This pecan cobbler is full of our favourite pecan pie flavors and I spike this one with a bit of bourbon which is optional but a great add in cause bourbon and pecan were sort of made for each other. Serve this up with vanilla ice cream or for a “ligther” option a dollop of pillowy vanilla whipped cream. The recipe can easily be doubled to feed a crowd. You are welcome!
If you can’t decide which dessert to make, this easy pecan pie cobbler combo is here to save the day! Our recipe for Pecan Pie Cobbler begins with brown sugar, butter, and pecans in a perfectly easy treat that’s sure to get two thumbs up all around. P.S. Don’t forget the vanilla ice cream-just like pies and cobblers, it goes great.
Classic Pecan Pie Cobbler
Ingredients:
1 (14.1 ounce) package refrigerated pie crusts, thawed
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 extract
6 large eggs, lightly beaten
2 cups coarsely chopped pecans
2 cups pecan halves, for garnish (optional)
Instructions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
Unroll one pie crust into the prepared baking dish.
In a large bowl, combine the corn syrup, brown sugar, butter, vanilla extract, and eggs. Stir until well blended.
Stir in the chopped pecans.
Pour the filling over the unrolled pie crust.
Top with the second pie crust.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let cool for 10 minutes before serving.
Garnish with pecan halves, if desired. See less