A simpler way to serve pecan pie to a crowd. This cobbler combines flaky pie crust layers with classic pecan pie filling. Takes about an hour to make, serves 12-15 people, and tastes just like the traditional pie version.
Why Make This Version
Easier than making individual pies. Serves more people with less work. Uses store-bought pie crust to save time. Perfect for holiday gatherings or potlucks. Makes great leftovers and freezes well.
What You Need
- Pie crusts: 2 refrigerated crusts (from 14.1-oz box), room temperature
- Butter: 1 cup unsalted, melted and cooled
- Dark corn syrup: 2 cups (Karo brand preferred)
- Sugar: 2 cups granulated white
- Eggs: 4 large, room temperature
- Vanilla: 2 teaspoons pure extract
- Pecans: 3 cups, mix of halves and chopped
- Cooking spray: Butter-flavored preferred
Step-By-Step Instructions
- Set up (15 minutes)
- Heat oven to 350°F. Take pie crusts out 15 minutes before using. Spray 13x9 glass dish with cooking spray. Melt butter, let cool 5 minutes. Beat eggs in separate bowl
- Prepare first crust (5 minutes)
- Unroll one crust on clean counter. Roll gently to 13x9 inches. Press into dish - patch any tears. Don't trim edges
- Make filling (10 minutes)
- Mix melted butter, corn syrup, sugar, beaten eggs, vanilla in large bowl until smooth. Stir in 2½ cups pecans. Save ½ cup for topping
- Layer the cobbler (5 minutes)
- Pour half filling over bottom crust. Unroll second crust, roll to 13x9 inches. Place on filling. Pour remaining filling over top. Sprinkle with reserved pecans
- Bake and check (45-50 minutes)
- Bake at 350°F for 45 minutes. Check center - should be set but slightly jiggly. Add 5 minutes if needed. Top should be golden brown
- Cool and serve
- Cool 30 minutes minimum before cutting. Center keeps setting as it cools. Cut into squares - clean knife between cuts
Getting Perfect Results
Room temperature ingredients matter. Cold eggs make filling grainy. Check oven temperature with separate thermometer - most run hot or cold. Don't overbake or filling gets hard. Crust edges browning too fast? Cover with foil. Glass dish works better than metal - shows bottom browning.
Common Problems Fixed
Runny center? Bake 5 minutes longer. Hard filling? Checked too late - watch at 40 minutes. Soggy bottom? Didn't patch tears in crust. Grainy texture? Eggs were cold or sugar didn't dissolve. Pecans burnt? Oven too hot - use thermometer next time. Crust tears? Let warm up longer before rolling.
Make It Ahead
Assemble 24 hours ahead - wrap tight, refrigerate. Add 10 minutes to bake time if cold. Baked cobbler keeps 3 days room temperature, covered. Refrigerate up to week. Freeze up to 3 months wrapped well. Thaw overnight in fridge. Warm at 300°F for 15 minutes before serving.
Serving Tips
Best slightly warm or room temperature. Add vanilla ice cream or whipped cream just before serving. Cut smaller pieces - very rich. Use plastic knife for cleaner cuts. Transport in baking dish. Reheat individual pieces 15 seconds in microwave.
Variations That Work
Add 1 cup chocolate chips to filling. Try bourbon vanilla instead of regular. Switch dark corn syrup for light - use brown sugar instead of white. Make half batch in 8x8 pan - use one crust cut in half. Add ½ teaspoon cinnamon to filling. For extra crunch, brush top with egg wash, sprinkle with coarse sugar.
Frequently Asked Questions
- Can I use store-bought pie crust?
Sure - that's what I usually do. Saves a bunch of time.
- No corn syrup - now what?
Maple syrup works fine. Gives it a different taste but still good.
- Better hot or cold?
Hot's best, especially with ice cream. But room temp works too.
- Can I make it gluten-free?
Yeah, just get gluten-free pie crust. Might be a bit different but still works.
- How do I keep leftovers?
Cover it and leave it on the counter for a few days. Put it in the fridge if you want it to last longer.
Some more ideas
If you like pecans, try my pecan bars too - they've got a cookie bottom. The little pecan tassies are good for parties since they're bite-sized.
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