A rich and gooey dessert combining buttery pie crust with sweet pecan filling.
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Calories: 480kcal
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- whisk
Ingredients
- 2 pieces Refrigerated rolled pie crusts
- 2.5 cups Brown sugar
- 2.5 cups Light corn syrup
- 6 large Eggs, lightly beaten
- 0.5 cup Butter, melted
- 1 tbsp Butter, melted (for brushing)
- 4 tsp Vanilla extract
- 2 cups Chopped pecans
- 1.5 cups Pecan halves
Instructions
- Preheat oven to 425°F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together brown sugar, corn syrup, eggs, ½ cup melted butter, and vanilla extract until smooth.
- Unroll one pie crust into the bottom of the baking dish. Sprinkle chopped pecans over it and pour half the filling on top.
- Unroll the second pie crust on top of the filling. Pour remaining filling over the top crust.
- Arrange pecan halves on top and brush any exposed crust with 1 tbsp melted butter.
- Bake at 425°F for 20 minutes, then reduce to 350°F and bake 35–45 minutes until center jiggles slightly and top is golden.
- Let cool at least 30 minutes before scooping and serving.
Notes
Allow the cobbler to cool for at least 30 minutes before serving to set the filling.
Nutrition
Calories: 480kcal | Carbohydrates: 60g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 180mg | Potassium: 150mg | Fiber: 3g | Sugar: 40g | Vitamin A: 500IU | Calcium: 40mg | Iron: 1.5mg