Pecan Pie Cobbler (American South)

Pecan pie cobbler is an easy and delicious dessert, especially for the Thanksgiving and Christmas holidays. This easy pecan pie cobbler recipe features a double layer of pecan pie and is perfect with a scoop of vanilla ice cream right on top. Pecan pie is such a traditional dessert that everyone loves and this is a great way to feed the pie to a crowd.

2 rolled refrigerated pie crusts (2 come in a pkg)
2½ cups brown sugar
½ cup butter, melted + 1 Tbsp.
2½ cups light corn syrup
4 tsp. pure vanilla extract
6 eggs, beaten lightly
2 cups pecans, chopped
1½ cups pecan halves

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Grease a 9x13" casserole dish.

Roll out one pie crust into a rectangular shape (does not have to be perfect, and does not need to go all the way up the sides of the casserole dish).

Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl. Mix well.

Add the 2 cups of chopped pecans and mix well.

Pour half of the mixture over the pie crust.

Roll out the second pie crust and place on top of the mixture (again, the crust does not need to be rolled out perfectly).

Brush or spoon the Tbsp. of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.

Remove from oven and turn the oven down to 350°F (180°C/160°C fan, Gas Mark 4).

Stir the remainder of the pecan pie mixture and pour over the cooked crust.

Add the 1½ cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in order).

Bake again for 30 minutes.

Allow the pecan pie cobbler to cool for at least one hour before serving.

Optional: Add a scoop of vanilla ice cream to the top of the warm cobbler

Makes 15 servings.