Pecan Pie Cobbler

Started making this when I messed up a pecan pie one time. Just needs pie crust, butter, and pecans. Tastes like pecan pie but way easier. Great warm with ice cream on top.

A simpler way to serve pecan pie to a crowd. This cobbler combines flaky pie crust layers with classic pecan pie filling. Takes about an hour to make, serves 12-15 people, and tastes just like the traditional pie version.

Why Make This Version

Easier than making individual pies. Serves more people with less work. Uses store-bought pie crust to save time. Perfect for holiday gatherings or potlucks. Makes great leftovers and freezes well.

What You Need

• Pie crusts: 2 refrigerated crusts (from 14.1-oz box), room temperature
• Butter: 1 cup unsalted, melted and cooled
• Dark corn syrup: 2 cups (Karo brand preferred)
• Sugar: 2 cups granulated white
• Eggs: 4 large, room temperature
• Vanilla: 2 teaspoons pure extract
• Pecans: 3 cups, mix of halves and chopped
• Cooking spray: Butter-flavored preferred

Step-By-Step Instructions

Set up (15 minutes)

Heat oven to 350°F. Take pie crusts out 15 minutes before using. Spray 13×9 glass dish with cooking spray. Melt butter, let cool 5 minutes. Beat eggs in separate bowl

Prepare first crust (5 minutes)

Unroll one crust on clean counter. Roll gently to 13×9 inches. Press into dish – patch any tears. Don’t trim edges

Make filling (10 minutes)

Mix melted butter, corn syrup, sugar, beaten eggs, vanilla in large bowl until smooth. Stir in 2½ cups pecans. Save ½ cup for topping

Layer the cobbler (5 minutes)

Pour half filling over bottom crust. Unroll second crust, roll to 13×9 inches. Place on filling. Pour remaining filling over top. Sprinkle with reserved pecans

Bake and check (45-50 minutes)

Bake at 350°F for 45 minutes. Check center – should be set but slightly jiggly. Add 5 minutes if needed. Top should be golden brown

Cool and serve

Cool 30 minutes minimum before cutting. Center keeps setting as it cools. Cut into squares – clean knife between cuts