Hey there, dessert lovers!
If you’re craving something sweet, I’ve got a special treat for you today.
I’m talking about pecan pie cobbler—yum!
It’s the best of both worlds: the gooey goodness of pecan pie and the comforting vibes of cobbler.
Perfect for gatherings or a cozy night in.
Trust me, you’ll want to dig into this one! Let’s dive in!
Suggestions for Ingredient Substitution
For the light corn syrup, agave nectar or brown rice syrup can be used as alternatives. These substitutes provide similar sweetness and consistency while offering a different flavor profile. Use a 1:1 ratio when replacing corn syrup with either option. Brown sugar can be substituted with coconut sugar for a lower glycemic index option, or a mix of white sugar and molasses for a similar flavor. Use the same amount of coconut sugar, or mix 2 1/4 cups white sugar with 1/4 cup molasses. For a gluten-free version, replace the chilled pie dough with a homemade almond flour or gluten-free oat flour crust. Adjust the amount of butter or add a small amount of water to achieve the right consistency for rolling out the dough. These substitutions maintain the overall texture and flavor of the pecan pie cobbler while accommodating various dietary needs.
| Preparation Time | 20-30 minutes |
| Cooking Time | 44-46 minutes |
| Total Time | 64-76 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3800-4200
- Protein: 50-60 g
- Fat: 200-220 g
- Carbohydrates: 520-540 g
Ingredients
- 1 package chilled pie dough (14.1 oz)
- 2 1/2 cups light corn syrup
- 2 1/2 cups tightly packed brown sugar
- 1/2 cup butter, melted
- 4 teaspoons vanilla extract
- 6 eggs, gently whisked
- 2 cups chopped pecans
- Non-stick cooking spray
- 2 cups whole pecan halves
- Vanilla ice cream for serving (optional, but suggested)
Step 1: Prepare the Baking Dish and Pie Crust
Preheat your oven to 425º F.
Lightly grease a 13″ x 9″ glass baking dish to prevent the pie from sticking.
Remove one pie crust from its package and roll it out to fit the dimensions of the baking dish.
Trim the edges to neatly line the bottom of the dish.
Step 2: Make the Pecan Filling
In a large mixing bowl, combine corn syrup, brown sugar, butter, vanilla, and eggs.
Whisk these ingredients together until you achieve a smooth consistency.
Then, stir in the chopped pecans to complete the filling.
Step 3: Assemble the First Layer
Spoon half of the prepared pecan filling into the pie crust lined in the baking dish.
Spread it evenly across the crust to ensure uniform coverage.
Step 4: Add the Top Crust and Initial Baking
Take the second pie crust from the package and roll it out to fit the baking dish.
Place this crust over the top of the filling in the dish.
Lightly spray the top crust with cooking spray.
Bake in the preheated oven for 14-16 minutes or until the crust turns a golden brown.
Once done, remove the dish from the oven.
Step 5: Second Filling Addition and Final Baking
Reduce the oven temperature to 350º F.
Carefully spoon the remaining pecan filling over the baked crust.
Arrange pecan halves decoratively over the top filling.
Return the dish to the oven and bake for another 30 minutes or until the center is set and firm.
Step 6: Cool and Serve
After baking, allow the dish to cool for about 15-20 minutes.
Cut into squares and serve warm with a scoop of vanilla ice cream for a delightful treat.
