Pecan Pie Cobbler

box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cups light corn syrup
1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2
teaspoons vanilla
eggs, slightly beaten
cups coarsely chopped pecans
Butter-flavor cooking spray
cups pecan halves
Vanilla ice cream, if desired


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  • 1Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
  • 2In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
  • 3Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Tips from the Pillsbury Kitchens

  • Tip 1Pecans are not only delicious in desserts, they’re high in fiber, low in sodium and a good source of B vitamins.
  • Tip 2Cobbler pairs perfectly with vanilla ice cream, especially when it’s fresh out of the oven!
  • Tip 3Make sure you pack your brown sugar firmly into a dry measuring cup—this helps to avoid air pockets.
  • Tip 4Pre-chopped pecans and pecan halves often can be found in the baking section of any grocery store.
  • Tip 5Swap vanilla ice cream for whipped cream, if desired.

Nutrition Information

772 Calories, 41g Total Fat, 8g Protein, 101g Total Carbohydrate