- 2 rolled refrigerated pie crusts (2 come in a package)
- 2-1/2 cups brown sugar
- 1/2 cup butter, melted + 1 Tbsp.
- 2-1/2 cups light corn syrup
- 4 tsp. vanilla extract
- 6 eggs, beaten lightly
- 2 cups chopped pecans
- 1-1/2 cups pecan halves
1Preheat oven to 425-degrees (will lower to 350-degrees after baking the first layer).
2Grease a 9″ x 13″ casserole dish.
3Roll 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).
4Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl. Mix well.
5Add the 2 cups of chopped pecans and mix well.
6Pour half of the mixture over the pie crust.
7Roll out the second pie crust and place on top of the mixture (again, the crust does not need to be rolled out perfectly).
8Brush or spoon the tablespoon of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.
9Remove from oven and turn the oven down to 350-degrees.
10Stir the remainder of the pecan pie mixture and pour over the cooked crust.
11Add the 1-1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in order).
12Bake again for 30 minutes.
13Allow the pecan pie cobbler to cool for at least one hour before serving.
14OPTIONAL: Add a scoop of vanilla ice cream to the top of the warm cobbler.