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Pecan Pie Cobbler

Name: Pecan Pie Cobbler
Prep time: 15 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 1/2 cups light corn syrup; 2 1/2 cups packed brown sugar; 1/2 cup butter, melted; 4 1/2 teaspoons vanilla; 6 eggs, slightly beaten; 2 cups coarsely chopped pecans; Butter-flavor cooking spray; 2 cups pecan halves; Vanilla ice cream, if desired

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Prep 15 min
Total 1 hr 25 min
Ingredients 10
Servings 12

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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.

By Pillsbury Kitchens

Updated Nov 9, 2020

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2

In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3

Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Tips from the Pillsbury Kitchens

tip 1
Pecans are not only delicious in desserts, they’re high in fiber, low in sodium and a good source of B vitamins.
tip 2
Cobbler pairs perfectly with vanilla ice cream, especially when it’s fresh out of the oven!
tip 3
Make sure you pack your brown sugar firmly into a dry measuring cup—this helps to avoid air pockets.
tip 4
Pre-chopped pecans and pecan halves often can be found in the baking section of any grocery store.
tip 5
Swap vanilla ice cream for whipped cream, if desired.

Nutrition Information

772 Calories, 41g Total Fat, 8g Protein, 101g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 772

Total Fat: 41g; 0%

Saturated Fat: 12g; 0%

Sodium: 295mg; 0%

Total Carbohydrate: 101g; 0%

Dietary Fiber: 3g; 0%

Protein: 8g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 Starch; 5 1/2 Other Carbohydrate; 1 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choice

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Cobblers, a classic American dessert, come in many different flavors and forms. Some cobblers are full of fresh fruit, like peaches or berries, and get topped with biscuits. Other cobbler recipes, like this pecan cobbler, resemble a deep-dish pie and are also filled with fruit or other sweet fillings like this pecan pie mixture. Whichever way you make your cobbler, we can all probably agree that a sweet filling paired with pastry dough is pretty hard to mess up, and always tastes delicious. You may confuse cobblers with crisps and crumbles, which is understandable since they are very similar desserts. The differentiator is the topping. You’ll often find that oats are a big part of the crisps and crumbles toppings—you won’t find that in a cobbler. Cobblers are all about the dough. The dough may be brushed with butter or sprinkled with sugar and/or cinnamon before serving, but oats are never added.