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Cook time: 45 minutes
Additional time: 1 hour
Total time: 2 hours 15 minutes
Ingredients
2 rolled refrigerated pie crusts
2 ½ cups brown sugar
½ cup butter, melted + 1 Tbsp.
2 ½ cups light corn syrup
4 tsp. vanilla extract
6 eggs, beaten lightly
2 cups chopped pecans
1 ½ cups pecan halves
How to prepare
Step 1:
Preheat the oven to 425 degrees Fahrenheit, then grease the bottom of the dish with non-stick spray. Roll out one pie crust into a rectangular shape and place it in the dish. In a large bowl, add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract and mix well.
Step 2:
Add 2 cups of chopped pecans and mix well. Then pour half of the mixture over the pie crust. Roll out the second pie crust and place on top of the mixture
Step 3:
Brush the tablespoon of melted butter over the crust and allow to bake for about 15 minutes or until it is golden brown. Then remove from oven and reduce the heat to 350 degrees Fahrenheit.
Step 4:
Stir in the remainder of the pecan pie mixture and pour over the cooked crust. Then sprinkle the 1 ½ cups of pecan halves to the top of the cobbler.
Step 5:
Allow to bake again for 30 minutes. Remove and set to cool for at least an hour before serving. You can serve with a scoop of vanilla ice cream to the top of the warm cobbler.
Nutritional Info
772 Calories, 41g Total Fat, 8g Protein, 101g Total Carbohydrate
Tips:
Make sure that you stir the pecan mixture well before pouring it over the crusts as the sugar and ingredients can settle to the bottom.
Make sure your brown sugar is packed tightly into a dry measuring cup to eliminate air pockets.
Vanilla ice cream goes well with cobbler, especially when it’s hot out of the oven!
Enjoy!
