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Cozy Pecan Pie Cobbler
This cobbler gives you all the pecan pie joy without any of the fuss. The crust gets super flaky and rich, the filling is sweet and sticky, and your kitchen will smell like pure happiness from that hit of vanilla. Seriously, this dessert feels like a treat and a comfort blanket in one bite.
What Makes This Cobbler Stand Out
This isn't just a basic cobbler. Imagine pecan pie but with way more gooey bits in every forkful. It's ready in no time, so you can whip it up whenever you want something yummy without hanging out in the kitchen for hours. Make it your own—it's totally customizable.
Shopping List
- Main Part: Grab a boxed pie crust like Pillsbury for quick prep.
- Pecan Goodness: Two cups of pecans pick if you want them chopped or halved.
- The Creamy Mix: Melt up half a cup of butter—it just makes things richer.
- Sweet Kick: Sugar or switch to brown sugar for that toasty flavor.
- Sticky Sweet: Use either dark or light corn syrup, both are tasty.
- Hold It Together: Crack six eggs; that's your binder.
- Bring the Flavor: Splash in some vanilla extract for that from-scratch taste.
- Prep Help: Have some butter spray handy for your pan so nothing sticks.
Simple Pecan Pie Cobbler
- Bake Time
- Toss your pan in the oven at 350°F for 40–50 minutes, then pull it out and let it chill a bit before you dig in.
- Layer It Up
- After laying your first crust in the greased dish, pour in half the pecan mix, top with the second crust, and dump the rest of the filling over everything.
- Create the Filling
- In a big bowl, dump in melted butter, vanilla, eggs, sugar, and syrup, then add your pecans and stir.
- Prep the Pan
- Roll out that crust to cover the bottom of your prepared dish and fix any rips while you go.
Best Hints for Tasty Results
Using dark corn syrup makes things richer, but light works too—especially if you toss in brown sugar for more flavor. Try mixing up the pecan pieces for crunch and fun. You don't even have to use the bottom crust, or switch out the top for cake mix to keep things interesting.
How to Save Leftovers
Stash leftovers in the fridge in something airtight. They're good for five days. Warm up slices in the microwave or at 325°F in the oven to bring them back to life. Freeze whatever's left for a month and let it thaw overnight in the fridge when that pecan craving hits.
Switch It Up However You Want
Change things to fit your style. Try a butter pecan cake mix for the top, toss a few butter pieces over before baking, or just use one crust if you're in a rush. However you roll, it'll be super tasty.
Recipe Q&A
- → Why turn pecan pie into a cobbler?
It's way simpler to scoop and share with a big group, and everyone gets extra gooey filling in every bite. Plus, it’s a bit easier to bake than a classic pie.
- → Is homemade pie crust okay?
Totally! If you love making your own crust, go for it—just roll it out to fit. Store-bought just saves time.
- → What's with the two layers of filling?
Doubling up the filling and crust gives you just the right mix in every scoop—crunchy, flaky, and gooey all together.
- → Can I swap in light corn syrup?
You can, but dark corn syrup has that deeper, almost molasses-like flavor. Light works, but it won’t be quite as rich.
- → How will I know it's ready?
The center should just barely jiggle, not slosh. It’ll keep setting as it cools off, so don’t worry if it looks a bit wobbly fresh from the oven.