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Pecan Pie Cobbler

Pecan Pie Cobbler

Pastries of refrigerated pie crusts separated by pecans, sugar and corn syrup mixture turn into a delicious pie cobbler – perfect for baked dessert.



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

prep time 15 min | bake time 46 min | servings 12

Pecans are not only delicious in desserts, they’re high in fiber, low in sodium and a good source of B vitamins.

Nutrition Facts Serving Size: 1 Serving Calories 772 Total Fat 41g Saturated Fat 12g Sodium 295mg Total Carbohydrate 101g Dietary Fiber 3g Protein8g

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Exchanges: 1 Starch; 5 1/2 Other Carbohydrate; 1 High-Fat Meat; 6 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury.


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