Description
Dixie’s Pecan Pie Cobbler is a decadent Southern dessert combining the gooey richness of pecan pie with the cozy layers of a cobbler. Featuring a flaky double crust, luscious brown sugar and corn syrup filling, and a crunchy pecan topping, this easy-to-make cobbler is perfect for holidays and gatherings. Serve it warm with vanilla ice cream for a crowd-pleasing sweet treat.
Ingredients
- 1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
- 2½ cups light corn syrup
- 2½ cups packed light brown sugar
- ½ cup melted butter
- 4 tsp pure vanilla extract
- 6 large eggs, lightly beaten
- 2 cups chopped pecans
- Cooking spray
- 2 cups pecan halves
- Vanilla ice cream, optional (for serving)
Instructions
- Preheat oven to 425ºF. Lightly grease a 13″x9″ glass baking dish.
- Roll out one pie crust to fit the baking dish. Place and trim as needed.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, vanilla, and eggs. Stir in chopped pecans.
- Spoon half the filling over the crust in the dish.
- Roll out and place the second crust on top. Lightly spray with cooking spray.
- Bake for 14–16 minutes until the top crust is golden.
- Reduce oven temp to 350ºF. Carefully spoon remaining filling over the crust.
- Arrange pecan halves on top and bake 30 more minutes until center is set.
- Cool on wire rack for 15–20 minutes before serving. Serve warm with vanilla ice cream if desired.
Notes
- For variation, mix in different nuts like walnuts or almonds.
- Try a splash of bourbon or pinch of cinnamon for extra flavor.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Reheat individual portions in the microwave or entire dish in the oven.
- Can be frozen for up to 2 months.
